Sanpada gets spicy with a Masala Table

As we walked into the restaurant, I could smell that its new. The decor is trendy, at first the sofas give you a feel of a Chinese place but the the walls show a trail of Indian with a Mughal style painting on the wall and a motif reminiscent of a jharokha jaali. The cubicle walls at the far end got me curious and I walked closer to look at the phulkari work hung up there. The restaurant was still warming up to people as it was just 7.30pm.

We settled down at a table next to the window that overlooked the traffic on Palm beach road. It was night and speeding cars and flashing lights looked lovely. In the day time one can see the mangroves from the restaurant as the Masala Table in located on the first floor. I like restaurants that are cut off from the buzz and give a feeling of space, especially in Mumbai and Navi Mumbai. This one is not really big but can accommodate about 50 people comfortably. Introductions followed, Pooja who runs #NaviMumbaifoodies had invited Rhea, Sudha and me for the review. I was meeting Pooja and Sudha for the first time, while Rhea and me have known each for sometime now. We got talking about the food scene in Navi Mumbai and Mumbai as the manager presented us with personalized menus. 

The thirst quencher arrived and thrilled all four of us, it was the North Indian version of limboo sharbat with absolutely fresh mint blended into it. The Shikanji set a tone, perfectly chilled.

Paneer Zaituni tikka & Dahi ke kabab

 

Aloo Chatpate! You will order seconds...

After checking our preferences we were served veg and non veg starters. Paneer Zaituni tikka which is paneer with olives sandwiched and grilled just right to leave the paneer still soft and bite-able. The Shakarkand ki tikki had honest flavors, low spiced it need an accompaniment of chutney with it. The Chukandar ki Shami was beetroot and potato laced with cardamom it was lovely to bite into a rare cardamom seed in the kabab. The Hariyali roll was light green bread roll with few peanuts in it, no charachter of its own. The Dahi ke kabab was delicious with raisins lending a beautiful sweetness to the slight tartness of curd and silkiness of the paneer interrupted only by the nuts. They were melt in the mouth texture. The show stealer in the starters were the Aloo Chatpate. How can anyone not trip over soft-cooked baby potatoes coated is creamy masala just clinging to the aloo? We asked for seconds.

The non vegetarians were particularly happy with chatpati murgoli, marble sized meat balls done in the same masala as the aloo. Ought to be good. The Murgh zaffrani tikka got a thumbs up from Kurush who happen to join us later. The meat eaters enjoyed the other starters of Murgh angara kabab, Awadhi mutton boti kabab and Jhinga Kalimirch too.

Murgh zaffrani tikka

 

 Jhinga Kalimirch & Murgh angara kabab

We were stuffed by the starters itself and the manager came to check with us if we wanted to go for the buffet or a la carte but the menu read the same for both! So we chose the buffet anyways.

I'm not a fan of buffet menus so I took a peek at everything lined up first. The staff was very helpful and answered my questions patiently.

The main course line up was Paneer kalimirch, Alu nariyal aur chutneywale, Subz pancharatni, Arhar dal tadka, Kathal ki biryani and Veg Kheema kaleji. Now let me explain to you the Veg Kheema kaleji, it is a creamy concoction of soya granules from which it gets the kheema in the name and the kaleji is the mushroom. Its a very veg dish with a no bars non veg name and the veg among us were taken aback by it. Take me seriously change the name if you want more people to enjoy the dish. It isn't outstanding but was tasty enough and no one will turn up their noses on it. I missed the Kathal biryani altogether not by choice, may be I should go back for it.

Alu nariyal aur chutneywale & Veg Kheema kaleji

Paneer kalimirch

 

The non-veg mains were murgh saagwala and mutton do pyaza and the meat eaters looked pleased with it. Atleast they weren't complaining with the name or the taste.

There was raw papaya salad, that was a Thai take in the "Indian at heart" Masala Table. But because it tasted good I forgive the inspired chef. I eyed the papaya relish. Sudha this pic is for you. The majority consensus was a double like for it. Thinly sliced raw papaya in jaggery laced with kalonji. Yum! For an accompaniment it did fantastically for us to be eaten on its own.

The papaya that was relished!

The desserts were Chukandar ka halwa which Kurush liked. I loved the Shahi tukda, it was non greasy yet creamy, Sudha liked the caramel cheesecake. The mango mousse and pineapple pastry don't count.

I haven't forgotten the soups but wish to talk on them last only because seriously the restaurant needs a good vegetarian soup recipe. The Singhade aur pudine ka shorba was singhade ke atte ka garam green pani. Nothing more to say. Even the mint did not give it flavour. The meat eaters were happy with their Murgh badami shorba which was a  simple clear tasty broth.

Chefs must not forget when designing a menu no two items having the same flavor should follow in sequence. Unless one experience leads to another and is only heightened further. I had to point this out as the Shikanji which won our hearts was followed by a Singhade aur pudine ka shorba both had mint and the second dish failed miserably. Else if serving same flavors provide palate cleansers. In this case however there was no chance even for that, as a welcome drink was followed by a soup!

The conversations were good and I made new friends. The service was doting I'd say as we were there to review the restaurant and it was not an anonymous one. We being bloggers click every single thing we eat so the servers had to be told to slow down a bit so that we can click and yet eat warm food. Some stuff got cold but we still enjoyed it enough.

In the end the shikanji had to be called for again to make sure we burped happily. Would I go again? May be. The place is new and hoping they will go from happy to Wow!

I'm scouting places for small parties for my family as there are celebrations coming up soon and I can say Masala Table is shortlisted.

This is a paid review yet all opinions are honest and my own.

A Teaser: Maharashtrian Mejwani on 23 May 2015, this Saturday

Rushina and I have been discussing for many months now about doing something together. Finally, here I am speaking and cooking at her Culinary Legacy Series which is this time focusing on the varied nuances of regional Maharashtrian cuisine. Each one of the presenters is a passionate cook and we will demo the heritage recipes of our communities respectively.

I will be making Kanji, the lipsmacking curry which is a staple in Koli homes. Come listen to the hilarious stories and experience the quirkiness of the Kolis as I cook. While I am excited about playing my part in this event I can't wait to listen to all the fabulous people who are sharing the show with me. Come join us!

Introduction and Overview of Maharashtrian Cuisine

by Shakti Salgaonkar Yezdani, writer

    Kolhapuri Cuisine beyond the Tambda and Pandhra Rassa 

by Aditya Mehendale, author of Rare Gems

    Deshashtha: Food of the Plateau Region 

by Saee Koranne-Khandekar, food consultant and blogger at MyJhola.in

    Food of the Muslims in Konkan 

by Dr. Mohsina Mukadam, professor and food historian

    Koli Cooking 

by Anjali Koli, food entrepreneur and blogger at Annaparabrahma.com

    Pathare Prabhu food; the original cuisine of Mumbai 

by Kunal Vijayakar, host of TV show ‘The Foodie’ and author of cookbook ‘Made in India’

 
 When: May 23, Saturday; 10 am to 3 pm

Where: APB Cook Studio, 301, Shrishti Plaza, Saki Vihar Road, Andheri East, Mumbai

Price: Rs. 1700 + taxes

Contact: 022-42152799 to book a seat 

or 

E-mail bookings@apbcookstudio.com

A Fun Wall Makeover

Finished wall in flat 4hrs

Marked by heavy Monsoons

In May 2013 I renovated my home and just 2 months later came a heavy monsoon. Mumbai monsoons are notorious. The heavy lashing on outer wall of the bedroom gave us a patchy, musky wall. When friends and family visited my home, everyone would sigh sadly at that wall. It was the first thing that was noticed by everyone in a newly done up home. I lived with it for almost 2 years and finally decided to fix the problem. Last year the society got all the repairs for the cracks on the outer walls done. However I did not want to paint the wall again. I wanted something different. I was looking for a quick solution and wall paper seemed the right choice.

Off I went straight to the Flipkart’s Home Store section.They have a whole range of Wall decor, stickers, posters, painting, shelves, hang-ons etc. in addition to wallpapers.

I chose the Puffin FL87308 (MultiColor) PVC wallpaper. It was a nice design and washable too. Pasting it up on the wall sounded easy. My bedroom wall size is 230 cms ht X 335 cms width with an a/c outlet in the middle. I quickly checked the size of the wall paper. It was 10 mts in size and got a clarification from flipkart that it was 53 cms in width. Which meant I would need 2 rolls of the wallpaper to cover the surface area of my bedroom wall.

The ordering was easy. I checked out the item and paid online. The notifications from Flipkart informed me about the processing of the order, dispatch and delivery at every stage.

After I placed the order I called in for the wall paper worker to tell me if there was any preparation involved for the wall. They said they would do it themselves. I was away for a wedding when the wall paper was delivered at my home. Dad got the wallpaper pasted while I was away. As decided he arrived with the tools and glue at 3pm and by 7 pm they were done with the wall makeover project. I was co-ordinating everything over the phone. The excitement was mounting...

Since the wall was stained and powdery due to leak in the monsoons, the wall was first scraped and touched up with white cement. Then each sheet was aligned to get continuous design. Finally the wall paper was glued and pasted and finished in flat 4 hrs!

I was all excited to see the bedroom wall when I came back today. I quite liked the wall makeover and it was so easy to do that my Dad who is a senior citizen could manage the project for me in my absence.

The before and after pictures of the bedroom wall had to be done! What say ? 

I think wallpaper makeovers are a lot of fun for a quick change that you want to bring about in your home decor and quite affordable too! 

Have you done any projects for a quick make over? Tell me about it, it would be lovely to hear your stories.

Delicious Doi Patol

Doi Patol or Parwar in Dahi is a dish my mother cooked whenever Parwar as we Maharashtrians call it was in season. Yes there was a season for it and it was mostly available in winter months. Now however Parwar or Patol is available all the year round. 

Many a times Dad brings home this pointed gourd I make a simple stir fry; will post that recipe later but this delightful recipe first. It is a keeper try it out.

Portions : 4 

 

Ingredients 

• 1/2 kg Patol / Parwar /  Pointed gourd
• 1 cup curd
• 1 large onion
• 2 tomatoes
• 1 teaspoon Kashmiri chili powder
• 1/4 teaspoon turmeric
• 1 teaspoon coriander powder
• 1 teaspoon cumin seeds
• 1 teaspoon sugar
• 1 tablespoon oil
• 2-3 cloves
• 2-3 green elaichi / cardamom
• 1 tej patta
• 1 stick cinnamon
• 8-10 blackpeppers
• salt to taste

 

Preparation 

1. Scrape the gourds to remove the waxy skin. cut off the two ends. Scoop out the seeds if the gourds are mature however no need to remove if tender. 
2.  Chop onions lenghtwise. Keep aside.
3.  Dice tomatoes and save.
4. Whisk the curd.

Method 

1.  Heat oil in a kadhai.
2.  Add the whole garam masala items into the oil one by one, cloves and black pepper first followed by tej patta, cardamom and cinnamon. Fry till fragrant. About 30secs.
3. Add the cumin seeds. Brown them a bit.
4. This is the time to add the onions.
5. Follow in with the prepped Patol. Cover and cook till soft and golden. Stir intermittently.
6. In go the diced tomatoes. Cover and cook till all wilted.
7. Now add all the powders, coriander, chili powder, turmeric and then add 1/2 cup water to it to avoid for charring.
8. At this time add the whisked curd and let it cook for 5 mins.
9. Add the salt and sugar.
10. Top up with a glass of water and cook till oil rises up on the gravy.

Plating and Serving 

I presented this typically Bengali dish in the souvenirs I bought at Kalighat during my visit to West Bengal in 2008 (Read about the visit on my travel blog, Swachchanda). The plate and bowl is made of soap stone and it called Paturi, perfect serveware for Doi Patol. I served it with the layered bengali paratha which is rolled out in the shape of a triangle. I made big triangles so folded it while serving up.

The cloth under the plate is also a Bengali Batik on Mulmul that I bought from a handloom shop in Bangalore. Also the Tulsi is blooming in my window grill box so plucked the flowers to add some freshness to the picture.

 

How was the taste? 

As I broke off a morsel of the bengali paratha and dug into the Doi Patol, the first thing that pleased me is how tender the vegetable was cooked. The flavours of curd, tomato and onions enhancing the taste besides giving it a texture. The sourness balanced by the sugar made it delicious, in no time the plate was clean and all mopped up!

Athlya aNi Shektachya Shenga chi Bhaaji

Jackfruit Seeds and Drumstick Curry

The summers are redolent of ripe Jackfruit as much as of the Hapoos Mango. For me the Jackfruit memories are of Tata Colony where I spent my years between the age of 16 to 28 yrs, unlike memories of vacations in the village of Thal. This colony is a dense enclave of trees of every kind and so the jackfruit too was abundant. Neighbors shared their jackfruit harvest with each other and so right from April to August we had a continuous supply of 'garey' or the fleshy yellow arils. If the Jackfruit has firm fleshed arils it is called 'Kappa phanas' and the soft creamy fleshed one is called 'Barka phanas'. It is hilarious that when we had cold as kids the snot if soft and yellow was also termed in the same way!

 

Sorry to have digressed but then what are memories without some wanderings. In Thal my memory of jackfruit is watching the huge spiky fruit being cut my Yeshi Malin or some other seller and we buying a slice as long as we vacationed in the village. The slice would be held at eye level to count the no. of arils we would get for the money and also mentally check what the distribution would be among cousins. We never bought completely separated aril. The fun in eating from the slice peeling out the rags and popping out the seed from the sac is a pastime we enjoyed on those uncomplicated days.

Yet Jackfruit memories of Tata colony are stronger. Those were the days when whole jackfruits were brought in by our opposite neighbors the Deshmukhs. The aunty would say cut and clean and share a few with us keep the rest for your family. We would gladly oblige. As evening fell and Mothe baba returned from work, we would tell him he had a duty to do. One of us would then spread a newspaper in the backyard. The cousins rallied around getting the soop (bamboo weaner) in which the garey would be placed later. Yet another one would go into the kitchen and comeback with the oil container and the Kaathi ( sickle ). After everything was set Mothe baba would take his seat on the concrete floor in the backyard much like a butcher. He would carefully oil the Kaathi and his hands. This to avoid the latex from sticking to his hands and the equipment. Then he would give horizontal cuts on the spiny jackfruit cover turning it around to complete circles, each circle was cut off carefully making sure we had whole arils. The rounds were then cut into halves and the yellow fleshy arils would be separated and placed in the soop. Only after all the phanas was cleaned some would be sent back to the Deshmukhs and then our family would be called to eat the garey. A warning followed, "Enjoy in moderation and don't drink water after eating garey."

The seeds or Athlya as they are called in Marathi, would be collected in a pressure cooker insert. Washed thoroughly and then pressure cooked along with salt; to be eaten as a snack or to prepare a curry, the recipe of which I am sharing here today.

The boiled seeds have a hard cover which is peeled off and the starchy seed inside is eaten. Many peel the skin before adding to the curry but I like to keep it on so that the seed does not crumble into the curry and I personally feel peeling the skin while eating allows you to stop and savor the seed a little longer than chomping on it and swallow it without a thought of where it came from.

Portions : 4 

Ingredients 

10-15 jackfruit seeds

10-15 pieces of drumstick

1 large onion

1/2 cup grated fresh or dry coconut

1 teaspoon Malvani Masala

4 cloves garlic 

1 inch piece of ginger

1 handful of cilantro

1 green chili

4 pieces of Kokum / indica garcinia

1 tablespoon oil

salt to taste

2 red chillies for seasoning

Preparation 

Wash the jackfruit seeds and boil them in a pressure cooker with little water in the insert to allow proper cooking, these seeds are quite tough and must be cooked well to avoid bloating after eating. In a separate insert keep the drumstick pieces to steam. Keep aside.

Score the onion like a hot cross bun. Roast it on fire till outside is black. Let it cool. 

Toast the coconut a bit to make it nutty.

In a grinder make a masala paste with the roasted onion after discarding the outer charred skin, coconut, Malvani Masala, garlic, ginger, cilantro and green chili. Save it.

Method 

In a vessel heat oil. Smoke the red chili till pungent in the hot oil. Add the ground paste of masala and fry a bit in the oil. Add the boiled seeds and steamed drumsticks into the masala. Top up with water. Keep the consistency of the curry as you like. We like it not too thick and not too thin.

Add the kokum and salt boil another 5 mins. Let the curry cool a bit before serving.

This curry blooms in flavour as it gets older like most onion-coconut masala curries but this is summer time so don't leave it at room temperature, keep it in the fridge.

Plating and Serving 

I have these two bowls which fit into each other, they also resemble Jackfruit arils so I chose them to serve this curry along with Wada kolam rice and Poha mirgund microwaved and tucked in. This curry is lovely with rice and would go well with chapati, bhakari, puri. Malvani Vade would be really fantastic to mop up this curry. Did you know you could buy Malvani Vade peeth on my Eshop?

How was the taste? 

This  is a wonderfully fragrant curry and peeling the seeds as you lick off the masala gravy on it gives you time to relish the curry even more. Sucking on the drumstick soaked in the juices is something you will enjoy thoroughly.

Have I tempted you enough to collect the seeds as you enjoy the season of Jackfruits and make this curry? Don't waste the seeds and don't waste your time. Make this curry first and thank me later.

Help us find Prashant Wadkar!

Prashant Wadkar, 40 yrs, Banker. A father of two and a loving husband. He is all this and more. He is my relative, a far cousin's son.

Requesting readers to cascade this appeal for help to find Prashant.

Missing since : 13th March 2015

Name: Prashant Wadkar

Age: 40yrs

Last seen: At HDFC ATM at Borivali station

Incase anyone has spotted him or has any information please contact: 9870040663/ 9869178840

AalaN Kanda Paat Ghalun

It is the season of vatli dal and I made my stash. This is a dish I make with soaked chana dal and spring onions. Yes but the kairi is missing in this one.

The pictures are old and this recipe was in the drafts for ages. The beauty about this dish is that it can be enjoyed as is at snack time or as an accompaniment with any type of roti, the best with Bajarichi bhakri.

Before I go on to the recipe I have a something to share. On March 21, it was divine intervention. It was the auspicious day of Navroz and Gudi Padva, a descendant of the original inhabitants of Mumbai and the heir of the discoverer of Aspro decided they want to spend the rest of their life together. The outcome, the Koli resident of this blog promises to show you some awesome Parsi fare here soon.

But before I show you how to make the best Akuri lets make this Aalan.

Ingredients

1 cup Chana dal, soaked and ground to paste

1 cup chopped spring onion greens

2 green chilies 

1/4 teaspoon asafoetida.

1/4 teaspoon mustard seeds

1/4 teaspoon cumin seeds

2-3 tablespoons of oil

salt 

and sugar for taste
A squeeze of lime

Preparation

Soak the chana dal for 1 hour. Drain the dal thru a sieve. Grind into smooth paste.

Heat oil in a wok. Add the asafoetida and wait till it is fragrant, just a moment. Splutter the mustard seeds and cumin seeds. Add the green chilies and chopped spring onions into the oil. Give it a stir. Follow in with ground paste of dal. Salt and sugar to go in at the point. Cover and cook to creamy consistency.

Give a squeeze of lime over it mix well. Serve with your favorite roti or eat it up from a cup like I did.

While I do love to cook for friends this time I just want to relax and chill out so now going over to find

Foodcoupons and deals to treat my friends and family who are visiting me since the announcement.

I also found exclusive Dominos coupons and saved my money when I ordered once from them.

Desi Health Bites : Ragi Noodles in Peanut Sauce

Every time there is a nostalgia post on those instant noodles I go Eww... We as a family never liked instant noodles and it was never ever made in our home. My mother and aunts being stay at home Mums indulged us with fresh food 3 times a day. 

But I did see my cousin sisters take the short cut with their children they being working mothers even though they worked from home. There have been times when the child demanded and they made. Later times when the kids saw Mum busy with their tuition students the kids made instant noodles for themselves. I however never indulged them with those instant noodles in my home when they visited. I always made Rice shevayi or Whole wheat shevayi and served them in different soups or curries and they would love it. 

Today's recipe is something I made from the memories of those days when I would make noodles from scratch  for the kids. This time I wished they were there to taste it but today there is my cousin Harshada. She is an adult but has rustic tastes and so this dish was a challenge and I awaited with bated breath for her verdict.

Here is the recipe for a colorful bowlful and two.

Portions : 2

Ingredients

For the noodles

1 cup ragi/ Nachani flour/ finger millet

3/4th cup water

salt to taste

For the peanut sauce

0.5 cup raw peanuts

1.5 cup water

2 green chilies chopped

1 teaspoon cumin seeds

a small piece of jaggery to taste

5-6 pieces of Kokum

salt to taste

Fortune Rice Bran Health Oil 
2-3 teaspoons for seasoning the peanut sauce 
1 teaspoon for ragi noodles

This oil contains more antioxidants than blended oils or pomace olive oil. They fight harmful free radicals, which cause heart disease and other chronic illnesses, keeping the heart healthy. It is enriched with a gamut of nutrients and is good for heart, immunity, skin and hormones. It is appropriate for people of all ages.    

Preparation

Grind the raw peanuts.

Measure out all the ingredients and keep the mezze ready as we work fast.

Method

Making the peanut sauce

In a degh or saucepan heat 2-3 teaspoons of oil. Make the seasoning with cumin seeds and chopped green chilies.

Add to it the ground raw peanuts. Add the kokum pieces, jaggery and salt. Top up with 1.5 cups of water and leave it on simmer. 

Meanwhile get the ragi noodles made.

Making the ragi noodles.

Boil the 3/4th cup water. Add salt to taste. Add the ragi flour to it. Mix with the water to get a crumble like consistency. Remove the hot cooked flour on to the counter. Let it cool a bit till you can handle it. 

Knead the dough into a ball. Fill an extruder with the dough and keep it ready.

Heat about four cups of water in a saucepan and bring to rolling boil.

Extrude the noodles into the hot water. Cook for 5 mins. It should be al dente. It will get further cooked in the sauce. So this is important. Remove the cooked ragi noodles into a strainer and add cold water over it. Keep aside.

Putting together

In a saucepan added the cooked ragi noodles and as much peanut sauce as you like. Bring to rolling boil on high heat then put off the heat. This is now ready for plating.

Plating and Serving

In a medium bowl laddle out the ragi noodles in peanut sauce. Garnish with a sprig of cilantro. I served fried potato chips and coconut chutney on the side. The sides are really not required but a perk for the kids and adults alike.

How was the taste?

Just the ragi noodles in peanut sauce are lipsmacking and soul satisfying by itself. A warm bowl makes a hearty breakfast or an anytime complete meal with the starch, calcium and the valuable amino acid methionine from Ragi and the good fat and proteins from peanuts.

Lets get the kids chanting Ragi Noodles ho jaay!!

This blogpost is in association with Fortune Foods as a part of their Desi Health Bites activity–The Hunt for the Best Rice Bran Oil Recipes. For more updates and healthy recipes using Fortune Rice Bran Health Oil, follow Fortune Foods on Facebook and on Twitter @fortunefoods .

Desi Health Bites : Stuffed Soya Tikki

My Family loves all types of tikkis stuffed with coconut chutney, matar but this one turned out the best rich in protein and oh so light.

The Soya granule stuffing made my cousin Harshada who now lives with me really happy. I am sure you will love eating it and making it too.

This tikki can get done in less than 15 mins if planned and prepared ahead of time. Hey but even otherwise this in a under 30 mins recipe if you have the boiled potatoes ready.

I am always on the look out for healthier options for my cooking. Selecting a good oil that is healthy is topmost on my priority. The Fortune Rice Bran Health Oil that I have used today fits this criteria. This oil is extracted from the bran of rice and not the starchy rice that we eat, therefore the presence of the micronutrient Oryzanol. This Oryzanol lends the oil a dark color yet keeps the oil stable for long heating time and high temperatures. So there you go not all dark colored oils are bad atleast not this one. That makes it a perfect choice for shallow frying and deep frying.

I am a responsible cook and hence choose to shallow fry the tikkis than deep fry. I also know how health conscious my readers are, so are you ready to make the tikkis now? Set your clock.

Portions : 4 

Ingredients 

For the stuffing
2-3 spring onions with greens
2-3 green chilies chopped fine
1/2 teaspoon Koli masala OR garam masala
1/2 cup soya granules
1-2 teaspoon kokum agal (extract) or lime juice
salt and sugar to taste

For the Tikki covers
10 boiled potatoes, mashed
rice flour for dredging

Fortune Rice Bran Health Oil for frying

Preparation: 

Soak soya granules in water for 10 mins and drain.

Knead the mashed potatoes to as smooth dough and keep aside.

Chop the spring onions finely and save.

Method:

Heat oil in a wok. Add green chilies. Fry the spring onions a bit. Add the soaked and drained soya granules. Sprinkle Koli masala OR garam masala. Add the kokum agal or lime juice. Mix well and cook for 5 mins. Put off the gas and let it cool.

Now take the kneaded potato mash and pinch of lemon sized balls. Shape out cups and stuff a spoonful of the soya granules. Pull together to form a ball. Pat it into a tikki. Roll along the edges on the counter to get a neat round shape. Dredge the shaped tikki in rice flour. Shape all the tikkis first and then shallow fry in batches.

Keep in the fridge for 10 mins to get wonderful crisp on the outside and soft on the inside tikkis. You can skip this step if in a rush. You can also leave in the tikkis covered with cling film at this stage until you want to fry. This works wonderfully for parties and also when unexpected guests land up at home.

Now shallow fry on a non stick pan. Brush the tikkis with Fortune Rice Bran Health Oil. Shallow fry on both sides till golden and crisp.

Plating and Serving 

In a plate place a cutting of banana leaf. Place the Stuffed Soya Tikkis on it. Quenelle (shape with 2 spoons) out your favorite chutney on top of the tikkis. I used the Purple grape and basil dip I made sometime ago and was at hand in the fridge. A side of Koshimbir adds wonderful freshness to the plate, you could add your favorite crunchy salad.

How was the taste? 

The tikkis are hearty yet healthy and the oil taste is neutral letting the flavors of the tikki smile. Hope you will enjoy making them and eating them as much as I did.

This blogpost is in association with Fortune Foods as a part of their Desi Health Bites activity–The Hunt for the Best Rice Bran Oil Recipes. For more updates and healthy recipes using Fortune Rice Bran Health Oil, follow Fortune Foods on Facebook and on Twitter @fortunefoods .

Growing Basil

One of the gifts Nupur of One hot stove brought for me when she visited was seeds of Genovese basil and Habanero chillies. The later did not sprout but the Genovese basil was a success. I have been enjoying a good harvest of basil since I planted which means I have to share the story with you.

I always try to have a lower carbon footprint and consciously up-cycle packing material. This time I used the Styrofoam box in which came my cup and saucer set. It is perfect for sowing seeds with the pockets. I filled up the boxes with earth about 3 inch deep. Then sprinkled the seeds evenly. Later sprinkled water on the seeds.

In 3-4 days the seeds sprouted showing false triangular leaves. Within a week I had lush green basil growing in my Window grill box outside the Kitchen.

Tip: 

Water lightly. Sprinkle water on the leaves to keep them lush.

Harvest : 

Use scissors to harvest the Basil or hand snip just the leaves.The leaves will keep growing and you will have a steady harvest.

Cleaning for Use:

Rinse in water to remove any earth. Handle delicately to maintain the freshness of the green leaves.

Some uses:

Basil is used in Italian cooking a lot and many continental dishes too. It is hand torn and used as garnish and also in sauces and pestos. 

Since this was my first experience of growing basil at home I went all ballistic with it in this pasta!

I made an unusual dip using the rest of the basil.

Suikerbrood

Recipe source: Finla's My Kitchen Treasures

A very long time ago I had made this sweet bread. I had loved the recipe the moment I saw it on Finla's blog. It uses sugar pearls which are available in the European market but are not found easily even in the imported goods sections in Indian markets. As I always do I try to use Indian ingredients instead and found sugar batashas suited this recipe perfectly, they just need to be crushed coarsely.

It is a celebration bread therefore the process is elaborate. it is not your callously throw in all the ingredients and let it rise recipe, so make it when you have good amount of time on hand. Finla got this recipe from a Belgian baker and it is really lovely even without egg, that's my experience.

Ingredients

Main dough

250 gm white flour / maida
20 gm fresh yeast
1 tablespoon milk ( to replace egg yolk in original recipe)
110 ml luke milk

25 gm sugar
37 gm soft Amul butter or any salted butter

For the core dough ball

100 gm Pearl Sugar or coarsely crushed sugar batasha
15 gm molten butter

Method

Measure out the flour. Dissolve the yeast in the milk and use it to knead the dough. Add the sugar and mix well. Knead the dough to form a ball about 10 mins. Mix in the butter and leave it to rise. Pinch off a piece of the dough and weigh about 125gms. This is to be used as outer shell of the bread. Keep the dough covered with a wet cloth.

After proofing for 30 mins. Punch down the dough to remove air.

In the bigger sized ball mix the sugar batasha pieces like I used or sugar pearls if you can lay your hands on it. Distribute well in the dough along with the molten butter. Keep aside.

Roll out the 125 gms dough ball into 2 mm thick disc. 

Wrap the core ball into the rolled out disc of dough. Tuck the folds on the underside so you get the smooth top. Cover the bread with a wet towel and let it rise till doubled. This is the second proofing in a round cake tin.

Once the bread is plump and doubled. Score the bread on top and fill some more crushed sugar batashas in it and let it rise a third time for just 15 mins covered with a wet towel.

Get the oven preheated to 180 deg celcius. Bake the bread for 35 mins or until it sounds hollow on tapping. 

Cool completely before slicing.

This bread is very popular in the Friesland region of the Netherlands and it is traditional to gift it to the parents of a new baby. We don't need any such reason. I love it just at anytime and I am soon going to make it again for my cousin sister who is in hospital fighting it out right now suffering the after effects of arterial thrombosis. Seeking prayers for her.

Strawberry Soft Melting Hearts

Happy Valentine's Day!

It's a mad kind of a day today. I am hosting a couple for lunch. Its a special meal for the lovers, the wife is spoiling her husband silly. I thought I'll make for them, these Strawberry Soft Melting Hearts. Inspired by the Smitten Kitchen.

Sometime ago, a blogger friend and co-IFBMer Anand of Magic Marinade recreated this cake from the Smitten Kitchen and it just set a cascade effect on all other blogger buddies, a movement of sorts, literally! We all made and posted pics for everyone to see on FB and some posted on their blogs too. It was such fun bonding making the same cake in kitchens across the world, take a look here... 

Happy Valentine's to all the people reading this blog, those who take all the trouble of interacting with me. Those who encourage me. I love you all!

Happy Valentine's to those who have found their Valentine, for those who are looking and mostly for those who are too harsh on themselves. Love your special someone and love the people around you and love yourself, for God's sake!

Do you see a heart?

Heart Melt !!!!!

I wear my heart on my sleeve always whether it is my family, a special one or even myself. I have a mushy soft heart and these cup cakes are so me.

Enjoy your day today and everyday!

Tomato Batata Ras Bhaaji

Our food choices are so much about the company we keep. Right now my maternal cousin sister is here with me and we talk mostly about my maternal family, my Mum and her Dad and Mom. Invariably memories of food creep in. Like Ramdas mama getting the oily Sheera from the local hotel in Thal for me when I visited. My Mum would always pass it on to the househelp and never let me eat it. I hated it too. I just cannot eat Sheera made with water! Yes I am a snob when it comes to my favorites. No compromise.

Then another time we were talking about some recipes that are so Mum like. When she knew that this was a dependable bhaaji and will be lapped up with rice and bread without a complaint by the entire household and especially me.

Its such a simple recipe if you ignore the coconut milk extraction part or if you are using canned coconut milk then this ras bhaaji is ready in a jiffy.

I know you can't wait to have your hands on the recipe. So lets jump right to it.

Ingredients

1/2 kg small tomatoes

1/2 kg boiled potatoes

2 green chillies

2-3 cups medium thick coconut milk

1/2 teaspoon cumin seeds

1/2 teaspoon mustard seeds

1/2 teaspoon Kashmiri red chilli powder

few curry leaves

2 teaspoons ghee

salt to taste

Portions : 4 - 5

Preparation: 

Boil and peel potatoes. Cut potatoes into large pieces and mash 1 potato and keep aside.

Cut the tomatoes into halves and save.

Extract and Keep coconut milk ready. I made it myself.

Method :

Heat a kadhai and add 2 teaspoons ghee to it. There is no substitute for ghee in this curry. Its a must. Once hot and molten add cumin and mustard seeds to it. When the cumin is fragrant and mustard seeds pop add the curry leaves. Follow in with the slit green chillies. Then add the tomatoes and potatoes to it. Give it a stir and increase heat to soften the tomatoes and while that's happening the flavors will intensify.

Add the Kashmiri red chilli powder to it and the mashed potato. Mix. Then add the coconut milk. Salt the curry to your taste. Boil the curry on medium heat for 10 mins. Till you get a smooth curry.

Plating and Serving :

Fill a bowl with rice and turn it onto the plate. Ladle out little liquid curry on the rice. Spoon out the tomatoes and potatoes on the sides.  Ladle out more curry to form a pool around the rice. Pick a curry leaf and top it on the rice. Sprinkle some cilantro. 

To finish off plant a roasted rice crisp and your fancy plating is done!

Does it look like a turtle? 

The curry is creamy with coconut milk and tangy due to the tomato. The starchy potato is as comforting as it can get. Use your fingers to mash up the curry with rice and lick your fingers.

My cousin Harshada enjoyed it and smiled as she ate feeling happy and remembering her Vitha attya. That's my Mum, Lata!

Wooden Masher

 

I was in Gondavale for the Punyatithi utsav in Dec. This is the time when the road in front of the Sansthan blooms with local produce and products. While innumerable shops selling Kandi peda are roaring with business, there are small artisans selling their wares on the streets. One has to be able to spot them and my hawk eye for local products ain't going to miss it. I saw a woman selling wood crafted traditional Kitchen tools. On checking what this mace like tool was I bought all 6 available ones back with me to Mumbai. On Facebook when I teased friends with them they were a rage!

Finally I got 100 pieces made.

Even as all those who bought wondered what to do with it. I dug out a little on its origins in the traditional kitchen and its uses in a modern one.

In Satara, this wooden masher is predominantly used to smash fresh green chilies along with garlic and salt and make Thecha which is ubiquitous meal accopaniment in these parts. Besides this garlic is crushed with it and used for seasoning. May be sometimes ginger too is mashed with it and added to the boiling tea. Basically anything can be mashed with it, cardamom, nutmeg. The long handle gives a good grip. The woman told me that it would be great for mashing Pav bhaaji, ofcourse yes!

Then when I brought it home I found it very useful to extract juice and pulp from fruits while I was making the jelly. The wooden masher ensures an unadulterated taste unlike the metal masher that leaches a bit of metal into the food you are processing. 

Yes and it serves as a nutcracker too, nutmegs in shell, walnut, pistas, etc.

Taking care of the wooden masher:

The wooden masher should be washed and oiled after use everyday. Wood stays sturdy and shinny when oiled well. Once you are done with using the masher for the day just dab some oil on your palms and rub into to masher like a massage. This will save it from chipping.

Ever since I brought it home and gave a place to it on my counter, visitors to my kitchen invariably pick it up and admire the craftsmanship and ask me where they can buy it.

This masher is crafted by the artisans in Satara and brought to you by AnnParabrahma at your doorstep. Buy it now on the Eshop.

By patronizing us you are helping small businesses in the villages of India.