Dadpe Pohe

Dasara is over and soon it will be Divali. One breakfast that is a must on the Abhyanga Snan day is Dadpe Pohe. My Mom used to make this really nice. We loved it more at this time of the year as even before Divali itself we would have eaten too many sweets so this savory breakfast was a good change.

Mom also made sure we drank enough of water extract of Wawding, now even Google does not have information on this tiny fruit of ayurvedic importance. It looks like white pepper and tastes like wood bark. We kids hated it. I don't know from where Mom learnt this. She told us after too many sweets Wawding helps to take care of the tummy infected with worms. Now Mom is not around and I don't have worms in my tummy so Wawding no more finds a place in my kitchen. But I can tell it worked well for after the dose the following morning Mom had to handle a little girl running helter skelter with stringy white live things trying to find their way out.

I have heard of a no cook Dadpe Pohe recipe but this one is from memories of my Mom's style.

Ingredients


1 cup thin rice flakes/ patal pohe
1 onion
1/8 cup peanuts
1/8 cup roasted and split gram/ dahale
1/8 cup grated fresh coconut
handful of chopped fresh cilantro
2 red chilies
1 teaspoon oil
1/8 teaspoon mustard
a big pinch of turmeric
and chili powder
1/4 cup water

salt to taste
Lime wedges to be served on the side.

Heat oil and splutter mustard in a wok. Roast the peanuts till golden. Toast the split gram in Marathi its called dahale. Add in the red chillies by breaking into big pieces, chopped onions stir fry for a min then add the rice flakes. Stir and mix in the turmeric and red chili powder. Sprinkle about 1/4 cup of water. Cover for 5 mins. Just to let the flavors seep in. Remove the lid and put off the heat.

Serve in a plate garnished with grated fresh coconut and cilantro with a plump wedge of lime atop. My cuz would meditate on the plate while he squeezed the lime mixed the pohe well with his fingers to get even flavor for a good 5 mins then washed his hand and ate one spoon at a time without speaking to anyone. But for me whenever the other type of pohe the Kande pohe is mentioned at home, I go, "Uh....no ...lets make something else. Uth sooth pohe kon khanaar!" (Who will eating that pohe!). To which Mom would say yeah give her bread instead with a smirk.

Then there is Karnataka version of Avalakki bhat that taste quite different from the Maharashtrian cousin due to the udid dal in the seasonings and the light touch of turmeric unlike the yellowish green marathi pohe. I love to eat Avalakki bhat with butter milk that is kannad influence I must say but only sometimes.

Here is proof of maharashtrain pohe craze

• IFR
• A Cook at Heart
• Food For Thought
• Matar Batate Pohe
• Sudamache Pohe
• Jugalbandi's twist
• Never heard of suggestion
• A Pohe series at GV Barve's
  
  

Note:
Bee has asked a good question, Why are patal pohe used for Dadpe pohe?

Traditionally Dadpe pohe does not call for soaked pohe or cooking, at the most a little tadka so patal pohe is used as it is easy to soften them by just sprinkling some water or with the juices released by the onions and lime.

Also you will see that the pohe in the plate are not really thin like Marathi patal pohe. Here in Blr. the thick pohe are just like rice and the patal pohe are medium thick. We have to order for marathi patal pohe as it is not readily available. So I use whatever variety available.

MarathMoLi Chocolate Akhrod Manuka Brownie

This recipe is specially for the self proclaimed chocolate snobs and our blogger buddies, Bee and Jai. It is to thank them for some fabulous reads they provide. I love their whacky sense of humour though I lack it many times. They won't share their pictures on the blog, I couldn't locate those chimps. Remember those, how Bee and Jai fooled us. They do let you into their lives though. You feel you know them and yet you don't. But like all blogger buddies we are bound by the passion for food, cooking and blogging. Bee is amchya Mumbaichi Mulgi and Jai a Mumbaicha Mulga Jawai so here's to you in jugalbandi style.

I ask Thou forgiveness for the blasphemy of menial chocolate substitutes for India don't keep parallels of all those wonderful ingredients you used and Moi not ready to pay from my nose. But I can swear they tasteth goooood. This is my second attempt to create a pirated copy of thy recipe of Chocolate-Almond Brownies in a row.

Ingredients

MarathMoLi Yaadi

• 25gms Cadbury's Cocoa pood
• 1 cup dahi
• 1 cup maida
• 1 cup Hershey's chocolate agal
• 1/4 Akhrod
• 3/4 cup saakhar
• 6 tablespoon tup
• mooth bhar manuka
• 1/2 teaspoon vanilla sugandha
• 1/2 teaspoon bru tatpar kawphi
• 1/2 teaspoon baking pood
• 1/2 teaspoon meeth
• mooth bhar pista kachrya
  

List for the Angrez

25gms Cadbury's Cocoa powder
1 cup curds
1 cup all purpose flour
1 cup Hershey's chocolate syrup
1/4 walnuts
3/4 cup sugar
6 tablespoon unclarified butter
handful raisins
1/2 teaspoon vanilla essence
1/2 teaspoon bru instant coffee
1/2 teaspoon baking powder
1/2 teaspoon salt

handful pistachio slivers

Grind walnuts and sugar together to a powder. Mix all ingredients together except pistachio slivers. The batter should fold like cake batter. Prepare the baking tray by lining with foil hung over the edges and lightly brush it with oil. Pour in the batter and spread evenly by tapping the tray a bit. Sprinkle the pistachio slivers on the batter. Bake for 25 mins at 180 deg celcius. Remove while it looks still moist. Mine got a little dry. Also next time I would inlcude 2 more tablespoons of butter or 1 tablespoon of oil to keep them more moist.

Best way to enjoy these superb brownies is by dunking in cold milk.

I also recommend their:

Sometime ago I had made Falafels from their blog with kala chana/ black gram. Black gram is healthier than white chickpeas. They were very tasty.

In the picture you see falafels with ketchup on it, surrounded with orange wedges and a glass of spicy buttermilk.

Sundried Tomatoes N Cheese Bread

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 and I was awake till midnight waiting for the doubling and to punch down. After greasing the tin finally pushed it into the preheated oven. The dough had risen well and knew that my bread will turn out good. Then just past 15 mins the power disappeared. I was worried my bread would collapse. Prayers to the power gods went unanswered for almost an hour. I must have peered at my rosy bread sitting sadly many times quite sleepily through the glass door of the oven.

After an hour the power came on. The baking resumed. I baked this one a little longer than normal about 45 mins just to avoid uncooked dough from being left inside as this was one single loaf of bread.

It was baked to perfection at 2.00 am and the baker was hungry. It might be an unearthly hour to eat but think of it so many people wake up to eat in the middle of the night. Plus I hadn't even gone to bed. I began tasting the warm freshly baked bread and ate up all that much before I cloud even stop to take a picture. Then I switched of the lights and went off to bed my tummy now comforted till late morning next day.

I woke up as the cell rang. Hi! said the voice at the other end. It was the doctor and our blogger buddy on the other end. I narrated to her the previous night's story. She too advised eating that much bread at an odd hour was bad. I agreed with her sheepishly. Do you recollect buddy?

My Dad wondered aloud if the oven eats up half the loaf after baking. I stuffed his face with a warmed up piece of this wonderful one before he could utter another word untill we were done away with much of the bread. We skipped lunch that day. So presenting to you~~~

To make this bread follow the Classic White bread till the first rise. Use the same measures of ingredients. Before you start working on the dough take 1/4 cup sun dried tomatoes chop them up into bits and soak in water.

After the first rise is the shaping of the dough. From here there is twist in the story. Drain the rehydrated tomatoes on a mesh and pat dry lightly. Cube cheddar cheese to small bits till you get about 1/4 cup. Now roll out the dough about 8X12 inches. Sprinkle the rehydrate tomatoes and cheese on it and then roll up into a bundle. Now pat the roll into a greased tray of approx size 8X4. I used an oval one for this shape. Now score the dough to give it the look of a turtle shell. In each cell but a piece of cheese. Like you see here. Leave the dough covered with damp cloth for second rise. After an hour in warm weather OR whenever you see it doubled, this happens in colder weather. Finally you will see miss pinky ready to be baked. Miss pinky gets its color from the robust flavoured and intense colored sun dried tomatoes.

Preheat oven for 10 mins at 190 deg centigrade. Thrust in the tin and let it bake peacefully for 45 mins. Just 5 mins before the oven buzzer goes off brush the top of the loaf with whole milk or butter. Once the baking time is completed remove the loaf from the tin onto the grill and let it cool.

Serve it with a dip of your choice or lather it with cream cheese. This bread tastes best when warm as the cheese is soft and heart warming.

Walnut Chocolate Fudge

Last time the Dheer family had sent Walnut Chocolate fudge for me I was smitten with it. I guess it was from Super Chikki in Lonavala. Well I decided to give it a try at home so I could have an endless supply. We'll worry about the tyre later, I guffawed. Dad gave me that nasty look, the one Yoga experts give to someone with a unhealthy lifestyle. But then I have always been the black sheep amongst his students. May be that was the rebel in me when I was younger. Now there are somethings I cannot change.

Well this weekend was an extremely relaxing one. On Saturday we had lunch at Dal Tadka at Kathriguppe. It was a Rajasthani Buffet a treat for a friend. (Look out for the review in the next post)

Later it was an evening at Alok's home. As usual it was a very charming one. We missed you Varsha, Asawari, Anand and little Gauri and of course our hyper active Pande Kaka and chilled out Kaku.

Then for a lovely Sunday that followed I made a light lunch of moist vegetable Paella (Pah-ya-ya). Dad was wondering if I was going to take a short cut for dinner too that night. I had been burning the night lamp for the last whole week and Dad as usual was taking care of all the needs. Yes he is a fabulous Dad yet he was showing signs of sulking as I was not able to spend time with him for a long time.

So I surprised him with an elaborate dinner of Cauliflower gravy with Bhature, Palak and fresh groundnuts stir fry and Walnut Chocolate Fudge.

This fudge is melt in the mouth and absolutely sinful. A good way to melt the hearts of our loved ones.

Ingredients

1 cup crushed walnuts
1 cup khava/khoa/ condensed milk solids
1 tin milkmaid
1 tablespoon ghee
1/2 cup Hershey Chocolate Syrup

Heat a thick bottom pan. To it add the ghee and toast the crushed walnuts for a few seconds till you get a wonderful aroma. Remove them and keep aside. Now fry the khava till light pink. At this point it is the right time to add the Chocolate Syrup and condensed milk. Keep stirring to avoid burning. Once you see the mix coming together and leaving the sides of the pan it is time to remove from heat. In a greased tray pat the hot gooey mix and let it cool completely. Once cooled chill for 2 hrs and then cut out different shapes with cookie cutters like I did for the big kid at home or cut into simple squares. I guarantee they taste the same absolutely divine.

I'm going to make it for the real kids on my next trip home.

P.S: I tried Bee and Jai's Chocolate-Almond Brownies and the original recipe too. I would rate the Bee and Jai's more than the original recipe. Reason Bee and Jai's has granular texture that I like. The original recipe is too silken for my taste. I used cadbury's cocoa powder, cooking chocolate and curd as egg substitute. It inspired me to try Walnut Chocolate Fudge recipe that was in the waiting for long.

Lasuni Bhendi

And the power of nothing.

You may wonder what this is? A paradox? Some philosophy? Or as my special one says blah blah.

It is my experience. Yes and nothing does have power. Sometime ago a family friend visited me here in Blr. She is from the elite class. An author of a few philosophical books and a Phd in literature. She was shell shocked to see my way of life here.

My home here has just the bare necessities. A functional kitchen, probably a little more than functional. Minimum furniture, mostly low level seating. At first it looks like I am still living in bags.

It has been a delibrate decision not to start a new home wherever I travel or stay. I call it the power of nothing. The day I have to leave that place I can donate all the stuff to the needy and move on.

It is quite scary for someone used to comforts in life. I have enjoyed my share of comforts but now I live like this. Instead of me enjoying the power of materialistic things I would rather have the power of giving. I don't need much but I still live a good life may be a little lesser than a middle class Indian.

May be I don't care to collect more and more material things because I don't have to worry for my future generation. May be I have lost more than I have gathered. May be I like to be clutter free. If not emotionally atleast materialistically. When I become as clutter free emotionally as I am materialistically I would say I know the power of nothing in the true sense.

I ask myself what did I give someone today? Try this experiment and enjoy life.

So on this note here is a super simple recipe you will enjoy.

Ingredients

1/4 kg Lady fingers slit and diced

1/4 teaspoon turmeric powder

1 green chili finely chopped

1 teaspoon of mashed garlic

1 teaspoon of sesame seeds

2 teaspoon oil

salt to taste

Heat the oil and splutter the sesame seeds. Add the garlic, chili, turmeric powder and fry in the oil for 2 mins in that order. Then add the slit and diced lady fingers and cook till they turn a shade darker green than the fresh ones. The garlic should be mashed and not pureed to make it the distinctly flavored Bhendi stir fry.Now sprinkle the salt and stir fry for another 5 mins. Serve with hot phulkas/ rotis with a dash of lemon on the bhaaji.

Ranjini's Shrimanth

Shrimanth in Kanada means baby shower. In Marathi we call it DohaLe Jevan. It is the meant to pamper the young mostly first time mother to be and cheer her up as she accumulates courage to face the most testing time in her life. She does it with pride as she knows her reward will soon change her life in and out. This doctor knows every theory related to birth but is getting a hands on for the first time. A General Practitioner getting trained in the department of gynaecology. She is happy to have her baby here in India instead of the USA amidst of all the attention, care and love from family and friends.

That's my neighbor Dr. Ranjini wearing her green saree to mark the celebration of fertility, the coming of a baby, a baby shower.

The women folk gathered to bless both the baby and Mom to be.

The symbols of fertility are on a show before handing out to each lady.

Women discussing the nature's blessings and the labour pains and sharing stories of their experiences.

Tambul for all the women. An honor for a young fertile woman. This plate holds a blouse piece, betel leaves and nuts, green bangles, packets of haldi-kumkum, flowers, a small packet of chivda, puffed rice ladoos and chaklis.

Its been a long time since I have been trying to post this one. Finally decided to make it pictorial due to a time crunch. The baby is on the way any moment and I didn't want to post this one after the baby is here!

P.S: Another friend Manisha delivered an angel on Saturday and we went to see her. It was so exciting! New borns have such an effect on all of us. I am waiting to play with 2 more babies. Ranjini's first or Varsha's first am wondering :). Will it be all girls? They can have a gang of their own like we do.

Satyanarayan Prasad

Last weekend there was a Satyanarayan Puja at my brother's place. Our entire clan and my SIL's clan gathered there. I was not able to fly down for a reason too many even though I was dying to be there. Later I knew I had missed a lot. The festivities were spread over two days. One by one people started flowing in from Saturday afternoon itself. The food was ordered out but the women's team planned that taking this opportunity they would like to make puranpolis for the Sunday's puja.

So began their collaboration. Gosh how influenced I am by my work culture :). OK women to women bonding! The puran got made. The dough got kneaded. Though my SIL has a big kitchen compared to Mumbai standards it could not fit in all the women. There must have been minimum 10 of all sizes ;). So the team moved in the hall and sat around the pot of puran and dough to roll out the polis. My bro had a spare stove and a gas cylinder which got assembled in the hall on the floor itself!

While they were at it they called me up. Believe me we were on the speaker phone for 1/2 hr on that long distance call discussing exuberantly SIL's new saree for the puja and accessories she would wear. All the way Maharashtrian with Nath et all ( The last picture on that page). It was so noisy there and me trying to guess who was talking from the group. The distant gossiping and teasing going on there was also heard in parallel. I was almost going to sulk and Dad and me planned to make our own Satyanarayan Prasad Sheera, the recipe is shared here.

Saturday night they just gossiped right into dawn break while the men after finishing the decorations went off to bed. I could imagine one hall filled with men and one hall filled with women with mattress laid out side by side. Gosh these guys must have had a blast. At such gathering I am the official sponsor for pizzas and colas. Since I was not there no pizzas and colas for the kids.

I was told it was like a net practise for my bro and SIL for Sujal's wedding. He is just 17 right now so many more years before that happens. Here is a video of him at a culture fest performing Dangi dance with his friends.

I don't believe we have to ask GOD for anything through such pujas but its a great way of remembering him and celebrating small joys with our loved ones. At such times even the Shakunis and Kaikayis don't get a chance to scheme seeing all the positive energy LOL.

Ingredients
11/4 cup semolina

11/4 cup milk
11/4 cup sugar
1 1/4 cup ghee
1/8 cup nuts and raisins
11/4 cup banana sliced
10-12 pods of cardamom separated

Heat 1 cup ghee. Roast the semolina till light and fluffy. While you are doing it a saucepan put together milk and sugar and bring it to boil. After the semolina is roasted add the hot liquid slowly and keep mixing the semolina so that it does not stick to the vessel and this helps to avoid lumps. Use up all the liquid. Cover and reduce the heat. Intermittently check if semolina is fluffy and cooked. Once that's done put of the heat and add the rest of the ghee and mix well to get the semolina grains separated out. Add the sliced bananas, nuts, raisins and cardamom powder and mix well. Serve hot on bits of banana leaves or small paper cups after the Satyanarayan puja.

Enjoy it like we did as the Satyanarayan Puja was done approx. 1000 kilometers away from us.

Moogache Puran

This is what Kolis love to eat when they fast. Another zatpat one adapted in my kitchen. So the recipe too is somewhere here. I made it on a whim for visitors who were just touching and going. The kande pohe were ready. Dad came to ask "What sweet are you serving?"

Sweet!!! Ok I'll make something. What time are they reaching? In 30 mins.

I had some green lentils soaked for 1 hr about 1 cup. Put them in a cooker and pressure cooked for 10 mins with water submerging them completely with a tablespoon of ghee and a 1/4 teaspoon of salt. Cooled the cooker and opened it added some grated coconut. How much you ask? One handful. The jaggery, don't forget it else we cant call it a sweet. 1/2 cup of jaggery goes in. Keep stiring on heat till it forms a sticky something we call puran.

Its healthy I say as my guests come in. "We could smell the jaggery and ghee on the street itself".

Wah! its nice and gooey is the verdict.

Comfort food is what it can be called.

Cheese Walnut Balls

These are a cheese freaks delite!

Manisha's Zippy Cheese Balls turn all Indian with ingredients available right here.

200g Tub of herb cream cheese from Britannia
200g Britannia Cheddar Cheese, grated
1/3 cup toasted walnuts, crushed coarsely
1/4 teaspoon fresh crushed black pepper

Mixed with a wooden spoon rolled into balls and chilled just a bit. Served them with warm Pretzels. Giggling girls and hot cups of tea makes a good evening chill out!!

Thank You Manisha.

Spicy Paratha

Spicy paratha with Chunda, Moramba and mango pickle

What would be an express meal if not parathas. Wholesome, tasty and quick is what defines parathas. I'm talking about homemade parathas!

In our busy lives we sometimes don't want to go shopping for groceries, want to make something really tasty without too many hassles. Sometimes you want to use up the chapathi dough that has been in the fridge for a while and never seems to finish. Sometimes a kid wants to make his/her own meal. This paratha is for just those days.

Ingredients

1 cup wheat flour

3/4 cup water

salt to taste

1 big pinch of asafoetida

1 tablespoon oil

1/4 teaspoon red chili powder

1/8 teaspoon turmeric powder

2 teaspoons sesame seeds

2 tablespoons any fresh herb like coriander, fenugreek, chives etc

Knead the wheat flour with water and salt to get a pliable dough. If you have leftover chapati dough begin from here. Put all the ingredients together and knead into the dough. Make a big chapathi of all the dough, smear it with oil and roll into a spiral. Cut out two inch pieces of spirals like shown here.

Press them flat and roll out the parathas. Roast them on a gridle on both side. Apply ghee or oil of your choice to get well roasted ones. They smell divine and taste even better. Serve them with assorted pickles n preserves or with just plain curd. I bet you will enjoy them.

Bal I think this is easy ain't it?

Paneer and Veggies

This is a recipe for my brother who is missing my cooking. He has been very attached to me through his childhood and adoloscence. Now is a young IT professional living away from home. He does try to cook some times very sincerely. This recipe is something he likes for a sunday meal. It does not fit into any regional category but yes it is our home special. What you need is....

Ingredients

1 large rough chopped onion

1 large tomato chopped fine

1/2 cup of beans chopped to finger lenghts

1/2 cup of carrots

1/2 cup of fried paneer cubes

1/4 teaspoon garam masala

1/2 teaspoon sugar

2 tablepoon oil

4-5 cups water

salt to taste

for the masala:

3-4 inches fresh coconut

1 tablespoon khus khus

1 cup chopped coriander

2 tablespoon roasted coriander seeds

1/4 cumin seeds

2 green chillies

1/4 teaspoon red chilli powder

1/4 teaspoon turmeric powder

Roast all the masala in a bit of oil and grind with minimum water to a fine paste. Keep aside.

Heat a vessel. Add oil and once smoky fry the vegetables in it. Add the masala and coat all the veggies with it. Now add the garam masala and water and the paneer pieces into it and boil till cooked and thick gravy is formed. Adjust he salt and add sugar to balance the taste. Serve with hot chapatis and steamed rice or pulao with a wedge of lime. The dash of lime makes it special.

Chakota Huli

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 other than SIs think sambhar is only of one kind, a dal with mixed vegetables. One would be enlightened only if one came to the south or if the SI shared their daily food.

This huli is sometimes found on thali menus in restaraunts too. When I visited Shravanbelagola, Belur and Halebid we were served this sambhar. I liked it so I decided to try it at home and Usha Aunty, my neighbor came to my help.

This is a sambhar with chakota greens and peanuts. Here in karnataka sambhar is called huli which literally means sour. Just like maharashtrian sour dal is called amti yet this one is quite different. This sour dal is balanced with jaggery too. The greens themselves have a slightly sour nutty taste and the nuttiness is further enhanced with peanuts.

I followed Usha Aunty's instructions and the Chakota huli tasted better than the restaraunt version. Wasn't that expected!



Ingredients

2 cups chopped chakota greens
1 cup yellow lentils/ Toor dal
2 teaspoons oil
1/2 teaspoon mustard seeds
2 teaspoon MTR sambhar powder
few curry leaves
1 small lemon sized ball of tamarind
2 teaspoons jaggery powder
2 tablespoons peanuts
4 cups water
salt to taste

In a pressure cooker heat oil and splutter the mustard seeds. Add the curry leaves, lentils, chakota greens in that order. Stir for a while. Then add the sambhar powder, peanuts and water. Close the lid and allow 3-4 whistles. Let the steam subside.

Meanwhile soak the tamarind in warm water and extract the pulp. Keep aside.

Once cooled open the cooker and add the tamarind pulp and jaggery and bring to a rolling boil for 5 mins.

Serve hot with steamed rice. In the platter above you see our humble lunch of rice, Chakota huli with fried preserved chili and rice sandage.

Tuti Fruiti Bread

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 about it. Here is to Bachpan ki yadien!

________________________________________

Updated: 21/08/07

Hello friends!!!

I am posting again after a long long time. Almost a month long gap. Its been a busy time at work after I returned from an outing with my family in Maharashtra. Last 2 months have been draining as I completed building a portal for my part of the organization. This blog always gives me some respite in my busy schedule. Yet I was going through a phase like most do when you just don't have enough energy to do thing you like the most. I was however reading your blogs and commenting too :).

So here we go with the recipe that you guys had to wait for so long.

Ingredients

2 cups all purpose flour
1 tablespoon unsalted butter
0.5 cup warm water
1 tablespoon active dry yeast
1 cup warm milk
1/8 teaspoon salt
1 handful tuti fruiti bits
1 teaspoon sugar for the yeast
1 teaspoon sugar incase the tuti fruiti bit are not dusted with sugar

Are you ready to go.

Put the sugar in a small bowl and add warm water to it. Sprinkle the active dry yeast over it and let it stand. After 10 mins when it is frothy mix the all purpose flour in a large bowl with the frothy yeast. Add the salt and warm milk and mix with wooden spoon to get a ball. Rub the butter into the dough. Remove on a lightly flour dusted counter. Knead well. If the dough is messy add little more flour but not too much.

Grease a big bowl generously and place the dough to rise. One hour should be good enough or till it doubles in size.

Next roll out the dough into a rectangle. Sprinkle the tuti fruiti bits on it. The tuti fruiti bits that I used had sugar dusted on it. If they are not dusted with sugar use 1 teaspoon sugar to make the dough sweet. Then shape into a loaf by folding it like a letter ready to be inserted in a long envelope. Pinch the seams so they don't open up when baking. Leave it to double up again before you put it into the oven.

Bake in preheated oven for 25 mins at 190 deg cel. Once light golden brush with butter to get the shine. Cool for couple of hours before slicing the bread.

Dunk it in milk, tea or coffee and remember me. Enjoy!!

The Legend of Two Husbands

Gomu was married to Bandu as was the tradition in those days at the age of 10-12yrs. Bandu himself was just 15yrs then. Who in the world noted birth time! Mothers told that the child was born at sunrise, when the sun was high in the sky, sunset or when the evening lamps were lit.

This story is of those times, tells Moti Aaji, our favorite grand aunt. One or the other of us trying to keep our head in her lap as we lay on the oti of our old home watching the night sky. That was ¼ century ago. She wore bangles only in one hand. We wanted to know why.

Many Many years ago she continued. Gomu and Bandu lived happily they played together ate together and at bedtime Gomu’s mother in-law always put her to sleep next to her. She was too young to be Bandu’s bride yet. But Moti, “You just said they were married.” all smart kids correct her. Shh….that was the custom in those days even before her grandpa. Shooo~~~

When Bandu grew to be a handsome young man of 18 yrs and Gomu was 13-15 yrs their elders celebrated a pooja and gifted them a room of their own. Bandu and Gomu now had grown to understand their responsibilities and the meaning of husband and wife in the real sense. They took care of all visitors, relatives and servants. Bandu was highly skilled at sea. He had a toned dark body. When free he participated in Kushti competitions in the village and won many times. He was loved by all for his helping nature.

Gomu too looked very pretty now. She dressed carefully her Choli tight fitted, the padar carefully wrapped with the large motifs in the front like an apron. The fresh flowers in her hair sent Bandu’s heart racing. Her morning began with getting the rotis made for the dolkars-the crew and supervising the washerwomen and water carriers. At her young age she was admired by all for managing the household so wonderfully.

After the morning chores were done she would escape from the back door as she would hear Bandu wish his mother goodbye and leave the front door. She would catch up with him at the seashore. That was her only private time with him. She would lay her head on his broad shoulders as they would walk together, their bodies brushing against each other lightly. Bandu would tell her how he dived deep into the sea to repair emergency problems with the Galbat-boat. He told her about the deep sea monsters that pulled his legs and sucked him deeper. Moti Aaji! but Baba tells us that is due to water pressure on the person diving without mask and oxygen. There are no ghosts in the sea enlightens my cuz with her little palm pointing out at Moti. Baba knows better he is in the Navy. Faking anger for interrupting her, “do you want to hear the rest?”

That day Gomu went to see Bandu off at sea. Her heart was heavy and she was not ready to let him go. Bandu promised he would return soon. The two days to follow were of violent weather. Little did he know that the next 2 days would change his life. The tides rose high and there were showers too. The monsoon season was yet far. On the second day when Bandu was to return Gomu ran to the Dhela-jetty before the Galbat-boats arrived. One by one all Galbat-boats pulled in. Gomu could not spot theirs. She enquired with every one like woman gone crazy. None of the crew was to be seen. No one even seemed to have noticed their Galbat-boat was missing. The weather had been so bad in the last two days that the men were all beaten by it. After checking with all Gomu was told that their Galbat-boat seemed to have lost its way. Gomu thought yes that is what people will tell you when you are sure to have lost husband and crew along with the galbat.

She sat at the seashore crying as her mind was crisscrossed with dangerous thoughts. All the villagers tried consoling her but in vain. She pledged to fast and do a penance. Untying her hair she said to the Sea God, “If you get my husband along with all my crew safe back to the shore I will accept you as my husband”

After 3 days and 3 nights Gomu was frail and lay in the lap of her mother inlaw. She had neither eaten nor had a single drop of water. Such was her penance.

At the crack of dawn on the horizon one of the villagers noticed a Galbat-boat blobbing slowly towards the dhela. The colors of the flag were of Bandu’s Galbat-boat. The seashore was dotted with clothes thrown up in the sky and cheers along with Har Har Mahadev! Jai Malhar!

The Galbat-boat had been washed off to Karanja about 80 kms from Thal due to the bad weather but the crew was safe. That evening Gomu married the Sea God in a pooja ceremony with Bandu witness to it. She wore lots of green bangles on her wrists the sign of fertility called chuda. After the ceremony she banged one wrist on the rocks lining the seashore and offered the new chuda to the Sea. She prayed again to take care of her husband in the future and keep her saubhagya-well being intact.

Hence the legend goes that Koli women have 2 husbands one the man she marries and other the sea therefore the tradition of wearing bangles in only one hand is followed by our Koli women.

Stir Fried Greens and Milk Soup

The ones you see in the yesterday's picture.

These greens are called Chakota here in Blr. They are slightly nutty and mildly tangy. This is a simple stir fry I made to go with the Baby Corn Lollipops. This method can be used for any greens it would still taste good. If the greens have a tangy taste good else add a dash of lemon to give it a zing.

Ingredients

1 big bowl of chopped Chakota/ any greens
2 dry red chilies broken
2 teaspoon sesame seeds
salt to taste
1 teaspoon oil

In a wok heat oil. Fry the red chilies and then add the sesame seeds. Fry till golden. Add in the chopped Chakota. Keep stirring till dry. The salt must be added just before removing from heat. When stir frying green one has to be careful with salt as you will see lot of the bhaaji at the start but in the end the quantity reduces considerably.

For the soup

Take 1 tablespoon of the stir fried green and add 1 teaspoon sugar and adjust the salt and boil with 1 cup milk.

At home all of us liked the greens but Dad did not like the soup. It is an adventurous recipe Ok to try for the heck of it.

Baby Corn Lollipops

Lollipops with Stir Fried greens and Milk Soup

Searching for Baby Corn Lollipop creator....

Long time ago while going through the numerous blogs that link across the many blogs that I browse I hit upon a picture that I loved. Later I tried to look for it again but was unable to find. Google too did not co-operate. This recipe is inspired from the picture I had seen. I don't remember the original so made something of my own. If BCL creator is reading this please link up.

I loved them. They can be amazing starters for a party. The flavours are mild and the herbs make it fragrant. I guess this will be one hit recipe if you try it just once. This recipe lends itself well for a mass preparation.

Here is a thali of all the ingredients that I used.

Ingredients

• 8 baby corns
• 6 potatoes medium sized
• 1/2 cup grated carrot
• 1/2 cup fine chopped onion
• handful cilantro chopped
• 1/2 teaspoon dry basil
• 1/2 teaspoon dry oregano
• 1/4 teaspoon asafoetida
• 1 teaspoon salt
• 2 teaspoon green chili sauce
• 1 teaspoon red chili powder
• 1/2 cup bread crumbs (I did not use but its a must)

In a big bowl mix all ingredients. I did not use bread crumbs but learnt that adding bread crumbs would have been a good idea as a binder. On each baby corn cob paste up the potato mixture to get a lollipop. Like seen here. Line them up in a greased tray. Bake on highest temp for 20 mins or till golden and crisp.

Serve hot with mayonnaise or sauce of your choice but definitely not ketchup! I used eggless mayonnaise. Do let me know if you like it. Also link me up if you have seen something similar elsewhere as I am looking for the Creator of this dish.

Kachoris from Mansukh's

Pradeep my colleague got a bag of Kachoris from Mysore for me. He reads my blog regularly and knows I love food and like to share my thoughts about it. We have many times discussed about our favorites. I have been complaining about the quailty and authenticity of chats in Blr. My experience tells me it is just not chat, the Mumbai and Delhi Chats that I know. Everything smells of sambhar here. Pradeep challenged me that Mansukh's products will change my views.

Yes he was right. These Khasta Kachoris are the best I have tasted this side of the south. He had got couple of other things like ganthia and rosgullas that were very authentic. So the next time I visit Mysore I am going to raid this shop. Else Pradeep is quite dependable.

The filling is spiced right and is made from moong dal/ urid dal and the cover is khasta or crisp and layered. A perfect Kachori. There is another Kachori that I am fond of and that I make at home the recipe is by a famous Indian cook will post it some time. Till then keep guessing and salivating.

Ambada in Brine

What is this ? A fruit? A vegetable? Ambada!!!

Is this snow in the box? Sea salt to make the brine.

Updated 16th July 07

Shilpa of Aayi's recipes and Mamta are the winners of this guess. It is Ambada in Marathi, ambado in Konkani and amtekayi in kannada. Thank you all for your responses. Hope you enjoyed it!

Ambada is a fruit with a hard skin and fibrous inside. It is very sour when raw and cannot be bit into dirrectly. If one does try the sensitivity of the teeth is lost temporarily. This is however a good fruit to pickle just like raw mango. The most favorite way to preserve it though is with plain sea salt. After a week you get shrivelled ambada in brine. This preserved ambada is then used as an accompaniment with meals like a pickle.

In its raw form it is used as a souring agent like Shilpa mentioned in dals and curries. It livens up even the most mundane curries and takes them to new heights. If eaten too much it induces sleep.

When I saw these Ambada in a heap in the market I had to buy them. It reminded me of Thal where they are just dumped into huge earthen pots called Ranjun (remember Alladin and the forty theives) filled with salt and allowed to hibernate there all the year long till they are removed for eating. In Thal every household has a story of the kids trying to steal the Ambada in brine and in the attempt falling into the Ranjun.

Ingredients

1/4 kg ambada

1/2 cup salt

Just mix together and fill into a jar. Through the week just shake up a bit to make sure the fruit does not spoil. Once the brine is formed it will preserve well. When the fruit is shrivelled and discolored to a pale green it is ready to eat.

Serve as a pickle Or use to make your curries tangy like Mamta mentioned. The taste is its own and not to compare with mango. It will hook up all ladies especially the ones with a good news ;). Right now I am surrounded by three such ladies who keep asking for tangy things!

Red Kraut Salad and Clear Soup

Red Kraut colors every thing red the salad and the soup. On days I am at home just as I love to cook something elaborate I also like to make light meals. What you see in the plate is what I would like to make at least 4 days a week. I am not too much of a full meal type on weekdays given the time crunch I am always facing plus the mirror never lies. Yes but I do make poli-bhaaji as I cannot starve others for my sake. We eat rice only on the weekends. Friday night is almost always Varan bhat with paraphernalia. Rice just once a day never for both the meals. Inspite of this restrain I still see Bridget Jones grinning at me in the mirror for giving her company.

This salad and soup is very healthy but definitely not tasteless. I love to munch on the Britannia Cream Crackers instead of diner roll that normally most people prefer. Also we as a family love clear soups to thick soups as long as they taste hot, sweet and sour :).

Ingredients

For the Salad

1 bowl roughly chopped Red Kraut

1 bowl cucumber

1/4 sweet lime segments

1 handful pistachio nuts

1 teaspoon white vinegar

1 teaspoon olive oil

salt to taste

For the soup

2 cups Red Kraut stock

2 tablespoons Kokum sweetened juice

1/2 teaspoon butter

2 pods of garlic (optional)

1 green chili chopped

salt to taste

Boil 2 1/2 cups water in a large saucepan. Blanch the red kraut in it. Strain the red kraut and keep aside for the salad.

You will have about 2 cups of stock. Heat a saucepan and add butter. Once molten fry the garlic in it. Add the chillies and add the kokum juice to it. Boil on high for 5 mins with salt.

While the soup is boiling. Mix the red kraut, cucumber, sweet lime in a big bowl. Now prepare the dressing by whisking together the vinegar and olive oil with salt. Mix in with the veggies. Roughly chop up the pistachio nuts. Sprinkle them into the salad.

Serve the salad and soup with crackers of your choice. Enjoy a guilt free meal.

No fuss Burger

"I am leaving in 10 mins". Baba wait you cannot leave without breakfast. "But you are still in bed". "It will take just 10 mins for me to make you something" said me.

In a hurry I scrambled out of bed. Got fresh and got into the kitchen. I had Burger buns and tomatoes, potatoes and onions. I remembered I had some kasuri methi. Well that could make a good burger. So here is what I did.

Ingredients

2 burger buns
1 teaspoon butter

For the patties:
4 raw potatoes
1 tablespoon Kasuri methi (dried fenugreek leaves)
2 green chilies chopped
1 handful cilantro
1/4 teaspoon cumin
1 tablespoon corn flour
salt to taste
Oil to fry

for the salad
2 tomatoes sliced
1 onion sliced

To make the patties. Wash and clean the potatoes. Grate them and add Kasuri methi, green chilies, cilantro, cumin, corn flour and salt. Mash together. Shape into 2 patties and shallow fry on a gridle till golden and crisp.

Slice the burger buns at the equator. While the gridle in hot add the butter and watch it sizzle. Tcch..Tchh silly put the burger buns on it and roast a bit on both sides. This will make the burgers really inviting.

Assemble the burger by laying the patties on the inside of the lower hemisphere. Layer the sliced tomatoes and onions. Add a dash of salt and red chilli powder. Cover with the northern hemisphere. Its ready to be gobbled up with what? Ketchup of course!

Main bhi Khush! Baba be Khush!

Note:

Baba is my Dad and not my son. Eh...he is becoming one now as he becomes older;).

Farsan Bhaaji

Made with Bhavnagri sev (16 Aug 08)

Phulka, Farsan bhaaji, Kachumbar, chutney, Mithi Kairi and Pears.

Like the Three Faces of Eve I wonder how many I have. Marathi on all days, South Indian on some I guess I can call myself that its 2 years in Blr now. However today is Gujju day for me and time for a Thali. I made a Gujju Thali of Phulka, Farsan bhaaji, Kachumbar(Koshimbir), chutney, Mithi Kairi (Moramba), Pears.

Updated: This farsan bhaaji is made by Gujarathis as well as Rajasthanis. The folklore goes that since some parts of Gujarat and all of Rajasthan cannot boast of too many vegetables grown there. They came up with this dish. Also I know for sure Gujjus have a thing for food and are know to create such gems for something different in there veg diet!

Ingredients

1 cup any type of farsan (ganthia, bhavnagari shev, papadi, I used Boondi and shev)
2 big onion chopped long
2 tomatoes diced
few curry leaves
2 green chilies chopped
1/4 teaspoon turmeric powder
1/4 teaspoon red chili powder
1/2 teaspoon coriander seed powder
1/2 teaspoon cumin seeds powder
1 tablespoon oil
1 handfull chopped cilantro
salt to taste

Heat oil on high. Fry the onions till pink and the curry leaves. Add tomatoes let them melt into the pot to form a paste. Add the spice powders and green chilies. Mix well. At this point add the farsan. You will see I used salted boondi and thin sev for this bhaaji. Stir and mix in salt as per taste be careful not too add too much as the farsan already has salt in it. Well if you find the mix too dry sprinkle some water to evenly coat the farsan with the masala. Garnish with cilantro.

Enjoy the Farsan Bhaaji with hot phulkas as I did. Doesn't it look like white pea bhaaji? Fooled you!!

Mango Phirni

Mango Phirni is an aphrodisiac. The silken texture, the flavor of Alphonso mango and carb from rice takes you to a state of bliss almost instantly. Can you believe this phirni can be made in flat 10 mins. Yes absolutely. This one can be a made for a party one day before and served chilled. It tastes even better. You would have steamed rice ready for a meal. Well and the family gets a kick by asking for last minute additions to the meal. The phirni can come to your help. Do as I did.

Ingredients

1 cup cooked basmati rice
1 cups whole milk
1/2 cup condensed milk
2 tablespoons sugar
1/2 cup Alphonso mango puree
1/2 teaspoon ghee

Grind cooked rice and milk together to get a thick liquid. In a thick bottom vessel boil the rice and milk mixture with sugar for 5 mins. While it is boiling add the condensed milk. Let it thicken for 5 mins. It should be creamy in consistency. Put off the heat and add the ghee. Let is cool for a while then add Alphonso mango puree. It is important for the phirni to cool before adding mango else it will coagulate the milk. Top up with any nuts I used charoli.

Slurp up the Mango Phirni. Make this on the weekend you will need a nap after it.

Palak Rangili

Palak Rangili is an original here. That declared let me tell you the story of its creation. Sujal, my nephew is a big fan of palak paneer. He can eat loads of it. I wanted him to have a new experience with luscious veggies that he can bite on when licking up the palak and it had to be colorful too. I mostly cook with whatever is on hand and rarely shop for ingredients dictated by a recipe before cooking. That makes the process all the more creative. That day I had pearl onions, tomatoes and palak. If you ask me thats not much but good enough to create a new dish.

Ingredients

• 1 big bunch of spinach/ palak
• 1/4 cup pearl onions
• 10 cloves of garlic
• 2 tomatoes quartered
• 2 green chilies slit lenghtwise
• 1 teaspoon cumin seeds
• 1 piece cinnamon
• 2 cloves
• 6-8 black pepercorns
• 2 teaspoon oil

First of all I blanched the spinach and pureed it. I got about 1 cup puree.

Then in a saucepan heated oil and add the cumin seeds, cinnamon, cloves, pepercorns and stirred. Next added the garlic and pearl onions and fried till pinkish. The quartered tomatoes went in at this point. Roasted them a bit. Then added the green chilies and palak puree. Boiled it for 2 mins and let it simmer for 10 mins. The outcome was a nice creamy and colorful palak dish. We christened it Palak Rangili. Don't you agree its the perfect name but you got to try this recipe right away and write to me your feedback.

I served it with Bajarichi Bhakari and some fruit. You can serve with any other roti hot and crisp off the stove or oven.

Koshimbiri Karanji

Kanadigas love Koshimbiri seen in the picture a salad made with soaked lentils and veggies. I get invited to a lot of social gatherings and this is a ubiquitous one. I thought why not try to make a karanji with it. Karanji is a stuffed pastry made with sweet or spicy filling in Maharashtra.

Ingredients
1 cup moog dal soaked for 1 hr and drained
1 cup grated carrot
1/2 cup grated raw mango
1 tablespoon grated fresh coconut
1 handful cilantro
3/4 green chilies chopped
salt to taste

1 cup Chapati dough

Mix all the ingredients to make this salad and keep aside. Now roll out chapati a little bigger than a puri. Stuff the Koshimbiri, seal the curved edge and roast on the girdle with a little oil. Turn over and roast the other side. Serve hot with coconut chutney or ketchup if you are too lazy to make a chutney.

Suran Cutlets

This is one of my favourite recipe from the book Annapoorna by Mangala Barve. As always I have made this so many times that it is now more mine than hers. That is her success. Suran is a large tuber that goes by the name Yam. It is used on fasting days.

Ingredients

1/4 Suran/ Yam cubed
1 Indian lemon sized tamarind ball
1/4 cup each of Boiled veggies (carrot, beans, cauliflower)
1 cup bread crumbs
1 cup chopped cilantro
6-8 green chilies
1 teaspoon red chili powder
1/4 teaspoon turmeric
1/4 teaspoon asafoetida
salt to taste
1/2 cup semolina
oil

Make sure after boiling all veggies they are drained thoroughly.

To prepare Suran: This is an important step. Yam has some juices which are irritant in nature these need to be neutralized before consumption. A good way to remove any natural irritant is by using tamarind juice in the preparation. Hence follow this step without fail. Deskin and cube suran into large pieces. Put it in a pressure cooker. Add the tamarind. Cover with water. Make sure all pieces are submerged. Close the lid and place on heat. Allow 5-6 whistles. Cool and let the steam subside before you open the cooker. Remove the suran piece and dab them dry on a towel.

Now in a big bowl collect all the boiled veggies and suran and mash. If you have a meat grinder you can use it. Now mix the bread crumbs, chopped cilantro, green chilies, red chili powder, turmeric, asafoetida and salt. Use a cookie cutter to mould the cutlets. Then dab the cutlets with semolina. You can either bake them in a greased tray after spraying lightly with oil or shallow fry on a griddle. The golden crisp cutlets are tasty bites for a high tea.

Indian Yam looks like this and not what is seen in wiki. Infact wiki is quite misleading.

Peanut Butter N Banana Fried Sandwich

When the ghost of Elvis Presley visits our home I shall make this for him. I am prepared to treat The King.

This is the first time I made this sandwich actually to test and blog the recipe here for friends who are seeing so much peanut butter in the US that they requested for this recipe. It is a recipe ideal for bachelor cooks.

Legend goes that Elvis would eat 12 of these sandwiches when he was depressed and it is also one of the things that killed him. Overeating caused obesity related problems and a swollen heart. So caution !!!

Moderation is the Mantra of Good life.

Ingredients

1 very ripe banana

2 slices of bread

2 teaspoons peanut butter
(mine is homemade so unlike American bottled ones I make without sugar)

1/2 teaspoon butter

1 tablespoon honey/ maple syrup

Apply peanut butter to both the slices of bread. Slice and place banana on one slice of bread and cover with the other. Fry this sandwich on a gridle till golden. My touch, drizzle with honey or maple syrup!

I had loved Asha's post on ELVIS'S PEANUT BUTTER-BANANA SANDWICH!:) .

PS: Guys enjoy the fragrances and eat well. Eat a lot of fruit instead of the junk thats easily available there. Enjoy your trip!

Chow Chow Bhat

Chow Chow Bhat! Yes you heard it right. A sumptuous breakfast combo sold everywhere in Bangalore and surrounding areas. Due to the omnipresence in Karnataka this post will go to Jugalbandi in the mail. Keep guessing.

It is a plate with one scoop of Upma and one of Kesari bhat (Sheera). Both are staple breakfast items individually all over India. Yet it assumes this combo avatar in blr and is called chow chow bhat. Quite misleading for a Chinese. Well chow chow is used like an adjective to denote a combination of opposites. These opposites completely change your preferences once you have tried this combo. You will never want to have Sheera and Upma as separate dishes for sure. Kesari bhat is made plain or with pineapple. Here the Kesari bhat is spiced with cloves unlike the cardamom used in the north. This is the distinction between a North Indian Sheera from a South Indian Kesari bhat!

Ingredients

For Upma

1/2 cup semolina
2 tomatoes diced
1 onion chopped fine
1/2 cup hot water
1/4 teaspoon mustard seeds
1/4 teaspoon udid dal
1/4 teaspoon chana dal
2 Tablespoon oil
few curry leaves
1/2 teaspoon ghee
salt to taste

Heat oil and splutter mustard seeds, fry udid dal, chana dal and then curry leaves. Add semolina and fry till it gets fluffy and light. Add the onion and fry till translucent then add tomato and stir well. Mix in salt. Then add hot water and keep mixing . Cover for some time so the semolina absorbs all water to get fluffy upma. Add half a teaspoon of ghee on the top that will separate out the grains of semolina that have not become fluffy.

Pineapple Kesari Bhat

1/2 cup semolina
1 cup hot milk
1/2 cup Floating Pineapple Syrup
2 tablespoon ghee
few cashew nuts
3-4 cloves
1/2 teaspoon of ghee

Heat ghee fry the cashew nuts and keep aside. Fry the cloves and the semolina to a light pink and you will get a nice smell of roasted semolina. Add the hot milk and cook for 5 mins. Then add the pineapple syrup. Cook for 10 mins. Till all liquids get absorbed and semolina is fluffy. Top with 1/2 teaspoon of ghee as we did for upma.

Once both Upma and Kesari bhat are ready scoop out on to a plate. Traditionally one is white colored while the other is yellow colored. If upma is made yellow with turmeric then the kesari bhat is white or is given orange color using food color. Dad likes his upma drizzled with a little sugar.

Remember as far as possible avoid food color. Anything that is not natural is not meant to be consumed. Even if the Food and Drug organizations certify it.

A picture of Pineapple sheera when I practised what I preach no food color used here. Doesn't it look divine with the pineapple studded rava.

Upma with fresh peanuts

and this time there is turmeric making it yellow (20 Dec, 2009)