tag:blogger.com,1999:blog-75828732964601405482024-03-16T02:28:33.547-07:00Konkani FoodieDISCOVERING THE JOY OF HOME COOKED FOOD WITH RECIPES INSPIRED BY KONKAN AND INDIAN CUISINEAshwinihttp://www.blogger.com/profile/08663522064732044471noreply@blogger.comBlogger395125tag:blogger.com,1999:blog-7582873296460140548.post-67566830278532732032013-06-28T22:51:00.000-07:002013-06-28T23:00:24.468-07:00Andhra Egg Roast<div style="text-align: justify;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeaO5ImIIRxpNs_BZilJrE16ygnpel8pBWKe2IFeE4blenP3W1h6qtqEc-JbXTIBOjrc28qkj3dHBbvUe2ld1QCtzD4DDzua7v1eZr7BtW_yx0dP4CL2NT8h_BWyYtUen52ZF3aYHJiXJq/s1600/Andhra-Egg-Roast.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeaO5ImIIRxpNs_BZilJrE16ygnpel8pBWKe2IFeE4blenP3W1h6qtqEc-JbXTIBOjrc28qkj3dHBbvUe2ld1QCtzD4DDzua7v1eZr7BtW_yx0dP4CL2NT8h_BWyYtUen52ZF3aYHJiXJq/s400/Andhra-Egg-Roast.jpg" width="400" /></a></div>
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Recently, a very close friend invited me over for a casual lunch party. My friend cooks yummy Andhra dishes and her food has a great home-style flavor. The lunch table was decorated with matching table scape, silverware and linen. I was very much pleased and delighted for the time we were spending together. For lunch, she made delicious Andhra Egg Roast, the recipe for which comes from her Mom. </div>
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She informs me that this Andhra Egg Roast makes use of lots of garlic pods which are never peeled, plenty of caramelized onion bits with lots of green chillies. Another interesting thing about this dish is its supposed to be an accompaniment to a lentil based dish, the everyday <i>Indian Dal</i>. "The Andhra Egg Roast goes well with Dal," she added. I agreed completely with her. The heat comes from green chillies and she asked me not to add any red chilli powder as the powder affects the texture and alters the taste of the dish. I nodded and made notes and replicated the same in my kitchen.</div>
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The result was an out-of-world egg recipe that I'll be making often. I concluded that this recipe is a keeper. Use a non-stick if you are frugal about the amount of oil required to caramelize the onions. </div>
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<i><span style="color: #3d85c6;">Andhra Egg Roast</span></i><br />
<i><span style="color: #3d85c6;">Simple Egg Roast with caramelized onions and whole unpeeled garlic pods</span></i><br />
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<i><span style="color: #3d85c6;">Prep Time: 20 minutes</span></i><br />
<i><span style="color: #3d85c6;">Cook Time: 30-45 minutes</span></i><br />
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<i><span style="color: #3d85c6;">Ingredients:</span></i><br />
Hard boiled eggs (boiled, peeled and long gashes made) - 4 <br />
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Onions (finely chopped) - 3, medium<br />
Green Chillies (finely chopped) - 2<br />
Garlic pods (unpeeled, lightly crushed) - 8-10 <br />
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Coriander powder - 2 tsp<br />
Cumin powder - 1 tsp<br />
Turmeric powder - 1/3 tsp<br />
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Salt<br />
Sugar <br />
Oil</div>
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<i><span style="color: #3d85c6;">Method:</span></i><br />
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Hard boil the eggs. Cool, peel the shell, make four wide long gashes on each egg. Sprinkle salt and turmeric powder on the eggs. Give a good toss and keep aside. </div>
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In a skillet, heat some oil. Once the oil is smoking hot, add the chopped green chillies. Saute for a minute and add the onions. The idea here is to get a crispy texture for the green chillies. Caramelize the onions to a brown color. Add oil, if required. Add 1/2 teaspoon of sugar to aid the brown color of caramel. This process takes around 10-15 minutes.</div>
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Crush the garlic lightly with a pestle. Once the onions are partially brown, add the garlic pods and saute well. Lower the flame, add the spice powders, adjust salt. The onions and garlic will get an even coating of spice powders, also turning into crispy textured bits. Add the Eggs now, give a good toss. This will take another 15 minutes. </div>
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Cook for couple of minutes and turn off flame. The dish goes well with home made Dal. </div>
Ashwinihttp://www.blogger.com/profile/08663522064732044471noreply@blogger.com0tag:blogger.com,1999:blog-7582873296460140548.post-64356728602186535352013-06-28T00:00:00.000-07:002013-06-28T00:32:17.296-07:00Black Jamun/ Java Plum (Jambul)<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-6xQ7YeRIkJ8/Uc0zEK-rqDI/AAAAAAAAFaY/_-Kf_57TfVk/s1600/Jamun.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-6xQ7YeRIkJ8/Uc0zEK-rqDI/AAAAAAAAFaY/_-Kf_57TfVk/s400/Jamun.jpg" width="400" /></a></div>
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I am back after a brief hiatus.</div>
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A recent activity of fruit tasting prompted this post. The fruit in question here is, Jamun also known as Black Plum which I am very fond of. With that, I am back doing what I do best - writing and documenting about food, memories, people who influence the experiences and the tiny world that weaves stories around them. People who blog and write regularly will understand what I am referring to and why, writing as an occupation gives a different kind of joy to many writers who simply <i>have to write. </i>On a different note, I am pleased to announce that I've moved to India with family. For now, all is well and we are busy settling down. I look forward to my journey in my home base and have a lot of gratitude to the US, the land that adopted me and moulded me with lot of love and gave me some of the most cherished experiences of my life.</div>
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<i>Black Jamun aka Jambul/ Java Plum</i> is a fruit native to Indian heritage and finds appearance in local markets, hawkers and street vendors between May-July. The berry of sorts, is unripe and once it turns ripe blossoms into a purple fruit which is a mix of sour, sweet and astringent flavors. A dash of salt is what Mom added to the fruits once they were thoroughly rinsed and drained in order to balance the flavors.</div>
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Growing up, my school had tiny hills which served as a great ground for our annual summer camps. Mom sent us for all the camps religiously, may be for a decade. The hardest part was waking up at the crack of dawn and learning Yoga at 5:30 in the morning. As much as I despised it, I went for the class because Yoga made me feel good about my body. All of a sudden, I could do cartwheels and spin like a top. The tiny hills were dotted with Cashew, Wild Berries and Black Jamun trees. I was gifted a wood and leather Catapult by one family friend. All my friends made good use of the Catapult to pelt the stones at the perfectly aimed trajectory to ensure that the fruits fall right into a cloth towel, which we balanced according to the location of the fruit. Our teachers used to get mighty annoyed with our adventurous pursuits, particularly because the forests were owned by private parties. </div>
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That was the first time I actually saw Jamun berries happily perched on the tall, gigantic trees. The sight made me respect all the vendors who would sell the berries during sweltering hot summers, in a small leafy cone for a paltry sum. I think its experiences like these that help you <i>connect the dots</i> and enable you to respect Mother Nature all the more. The purple stains it left after it splashed on the hay and grass covered forest terrain was certainly a sight to behold. Adding to that the sweet scent of berries wafting around in the forest attracting birds of all kinds made it perfect ecological base for curious minds like ours. </div>
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A tiny bit on the health benefits of Black Jamun -<br />
- Its a great digestive aid and has cooling effect on the body.<br />
- The fruit is a great medicine for Diabetics and is believed to be instrumental in reducing blood sugar levels.<br />
- The seeds of the fruit also find use in ancient medicinal practices like Ayurveda and Unani.<br />
- The bark of the tree is also used for many herbs and medicinal concoctions.Ashwinihttp://www.blogger.com/profile/08663522064732044471noreply@blogger.com2tag:blogger.com,1999:blog-7582873296460140548.post-41662204994503346262013-05-16T17:38:00.002-07:002013-05-16T18:04:49.881-07:00Mexican Black Bean Wrap with Pico De Gallo<div style="text-align: justify;">
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<a href="http://3.bp.blogspot.com/-fu6mTGN2mBQ/UZV7F6VJmqI/AAAAAAAAFZQ/HL0ciDzbG5Q/s1600/Black-Bean-Wrap.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://3.bp.blogspot.com/-fu6mTGN2mBQ/UZV7F6VJmqI/AAAAAAAAFZQ/HL0ciDzbG5Q/s400/Black-Bean-Wrap.jpg" width="300" /></a></div>
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Mexican cuisine is very dear to my heart for various reasons. One of the first cuisines I tasted, after I came to US was undoubtedly, Mexican. Since the food packs quite a punch with good level of heat and tangy flavors, it sings to my heart and appeals to my Indian palate. Be it the gooey Guacamole with rich buttery mashed Avocados dipped in Corn chips, the overloaded and stuffed Tacos which is a super cheap, quick meal if you are a student in US studying on a limited budget for food or the humble everyday dish of re-fried beans served with Mexican rice, the truth clearly stands out - they are all made with zesty and fresh ingredients, have a spicy edge and are very easy to fix.</div>
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One of the biggest blessing for the Roti lover in me is the unlimited options and varieties of Tortillas available at my local grocery. From the traditional Corn Tortillas made from <i>Masa</i> flour to the healthy variety of Tortillas made of Whole Wheat Flour and often even Spinach Tortillas, the options are endless and one can plan a decent meal with less than 15 minutes of prep work. </div>
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Days when I do not have the inclination to move a muscle, I happily opt for Black Bean Wraps made of Honey-Wheat Tortillas. They have a mild sweet taste and do not break easily when added with a stuffing. <span style="color: #3d85c6;">Pico De Gallo</span> is the version made in many Mexican homes similar to what <i>Kachumbar</i> or <i>Koshimbiri</i> is to all Indians. The wraps are very portable and great as outdoor foods.</div>
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<span style="color: #3d85c6;">Mexican Black Bean Wrap with Pico De Gallo </span><br />
<span style="color: #3d85c6;">A quick and easy wrap made of Black Beans</span><br />
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<span style="color: #3d85c6;">Prep Time: 5 minutes</span><br />
<span style="color: #3d85c6;">Processing Time: 10 minutes</span><br />
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<span style="color: #3d85c6;">Ingredients:</span><br />
<span style="color: #3d85c6;">For Pico De Gallo -</span><br />
Tomatoes (ripe, finely chopped, pulp drained) - 1 cup<br />
Shallots (finely chopped) - 1/4 cup<br />
Jalapeno (seeds and membranes removed, finely chopped) - 2 tbsp<br />
Lime juice - 1 tsp<br />
Salt<br />
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Black Beans (soaked, pressure cooked with salt) - 2 cups<br />
Cheese of choice (grated) [Monterey Jack Cheese with Jalapenos] - 1/2 cup<br />
Coriander leaves (roughly chopped) - 3 tbsp<br />
Crushed Black Pepper - 1/2 tsp<br />
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Tortillas (Honey-Wheat variety) [store bought] - 4-6 <br />
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<span style="color: #3d85c6;">Method:</span><br />
Remove the inner membrane of Jalapeno and finely chop into tiny bits. Mix with chopped Tomatoes, Shallots, lime juice and salt (remove the seeded pulp of Tomatoes as the water content will make the wrap soggy, just retain the outer thick skin).<br />
Mix the cooked black bean with little salt and crushed black pepper powder and keep aside. Grate the cheese on box grater.<br />
Warm both sides of a Tortilla on Tawa for a minute. Transfer to a work surface. Place a tbsp of Pico, add a tbsp black beans, garnish with a a tsp of grated cheese and coriander leaves. Add a dash of lime juice. Fold the sides and then wrap like a log. Too much stuffing and the wraps break, stuff with caution. Slice diagonally with a knife to divide into two portions. Transfer to a serving dish. The wraps are portable and great as appetizers. Warm for 30 seconds in MW just before serving for home style flavor. Ashwinihttp://www.blogger.com/profile/08663522064732044471noreply@blogger.com0tag:blogger.com,1999:blog-7582873296460140548.post-62271742042366211972013-05-02T17:36:00.000-07:002013-05-02T17:42:11.136-07:00Horsegram Side Dish - Konkani style (Kulith Upkari)<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-bgqzm488kXA/UYMGE_fe1iI/AAAAAAAAFXs/y3241VEO6tI/s1600/photo(305).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-bgqzm488kXA/UYMGE_fe1iI/AAAAAAAAFXs/y3241VEO6tI/s400/photo(305).jpg" width="400" /></a></div>
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Horsegram also known as <i>Kulith</i> in Konkani is a popularly used pulse. I've earlier blogged about <a href="http://konkanifoodie.blogspot.com/2011/08/horsegram-soup-kulitha-saaru-hurali.html">Kulith Saaru</a>, a family favorite and <a href="http://konkanifoodie.blogspot.com/2010/02/horsegram-ad-chinese-cucumber-curry-in.html">Kulith Koddel</a>, which is another personal favorite dish. Once cooked, Kulith beans pack a powerhouse of energy and are equally high in Calcium and Protein. In India, its also popularly cooked and offered to cows as cattle feed. </div>
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Kulith Upkari, a side dish made in many Konkani homes pairs well with Rotis. Strangely, it was not the most sought after dish in my parents home nor in my grandparents home. Guess, the default option was always a Koddel because it was a one pot meal and fed many mouths. Much respite and easier day for the home cook! </div>
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<b><span style="color: #3d85c6;">Kulith Upkari </span></b><br />
<b><span style="color: #3d85c6;">A Konkani style side dish made with Horsegram</span></b><br />
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<b><span style="color: #3d85c6;">Prep Time: 6-10 hours</span></b><br />
<b><span style="color: #3d85c6;">Cook Time: 45 minutes</span></b><br />
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<b><span style="color: #3d85c6;">Ingredients:</span></b><br />
Horsegram (soaked, pressure cooked) - 3/4 cup<br />
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For Seasoning -<br />
Mustard seeds - 1/2 tsp<br />
Red Chillies (split into two) - 2<br />
Green Chillies (slit lengthwise) - 1 <br />
Curry leaves - a sprig<br />
Asafoetida - 1 pinch<br />
Coconut oil<br />
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For Garnish -<br />
Grated coconut - 2 tbsp <br />
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<b><span style="color: #3d85c6;">Method:</span></b><br />
Clean
the beans and remove any grime and dirt. Wash and rinse in multiple
changes of water. Soak for 8-10 hours. Pressure cook for 4-5 whistles.
Allow to cool. Save the stock of cooked beans for making <a href="http://konkanifoodie.blogspot.com/2011/08/horsegram-soup-kulitha-saaru-hurali.html">Kulith Saaru</a>. <br />
In a deep bottomed vessel, heat a few spoons of coconut oil. Once the oil is hot enough, season with mustard seeds. Once the seeds splutter, add the curry leaves and broken red chillies. Add the asafoetida now and give a good stir. Transfer the cooked beans to the seasoning, give a good mix. Season with salt, sprinkle 1/2 cup of warm water and cover with a lid. Cook for 5-10 minutes by bringing to boil and then simmer away. Once done, garnish with grated coconut. Fish out the chillies if required before serving. Serve with Rotis or as a side dish. <br />
<br />Ashwinihttp://www.blogger.com/profile/08663522064732044471noreply@blogger.com0tag:blogger.com,1999:blog-7582873296460140548.post-2381661625708914512013-04-18T14:05:00.000-07:002013-05-02T17:37:28.386-07:00Pan roasted Asparagus in Za'atar with Orange Zest<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-HbEqd3x2cMI/UXBe4xvr-nI/AAAAAAAAFWg/HmGctjSPETQ/s1600/Asaparagus+with+Za%27atar.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-HbEqd3x2cMI/UXBe4xvr-nI/AAAAAAAAFWg/HmGctjSPETQ/s400/Asaparagus+with+Za%27atar.jpg" width="400" /></a></div>
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Spring season implies the entry of few of my favorite vegetables and greens - Asparagus, Artichokes, Arugula and many versions of Chard greens. Asparagus - grilled, roasted or steamed is a favorite in my home. I've tried to doctor the vegetable with Indian spices, but they seemed too overpowering. </div>
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A recent hot favorite in my home are two Middle Eastern spice powders - Za'atar and Sumac. I've been using Sumac in Indian food as well since it renders a nice tangy finish, much like lemons to a dish. Sumac is a much darker, brown colored spice blend with a deep, lemon like tangy flavor. Za'atar as a spice blend is like a silent soldier whose presence is felt yet is very understated and subtle. Za'atar spice blend comes in various combination of spices blended to a dry powder depending on various geographies of Middle East. For instance, a Lebanese version of Za'atar is very different from the ones used in Jordan. The one I use is a blend of Thyme, Oregano, Sumac, Sesame seeds and Marjoram. The usage of Za'atar is diverse and plenty - garnish a bowl of Hummus, season the Falafel sandwich, add as a topping on a Pizza or Bread or use it for a salad. </div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-MPhxqgZDpG8/UXBe7uNsIUI/AAAAAAAAFWo/1_GI5S4J2GE/s1600/Za%27atar.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://1.bp.blogspot.com/-MPhxqgZDpG8/UXBe7uNsIUI/AAAAAAAAFWo/1_GI5S4J2GE/s320/Za%27atar.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><span style="color: #cc0000;">Za'atar spice blend - Sumac, Sesame seeds, Thyme, Oregano and Marjoram</span></b></td></tr>
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The interesting things about Asparagus is, it retains the moisture and remains juicy even after cooking owing to high water content. We prefer the spears when they are a bit overcooked, but you could stop after 15 minutes and serve. </div>
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<b><span style="color: #3d85c6;">Pan roasted Asaparagus in Za'atar and Orange Zest </span></b></div>
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<span style="color: #3d85c6;"><b>Prep Time: 5 + 10 minutes</b></span></div>
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<span style="color: #3d85c6;"><b>Cook Time: 15-25 minutes</b></span></div>
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<b><span style="color: #3d85c6;">Ingredients:</span></b></div>
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Asaparagus (stem removed) - 5-10 spears</div>
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For the seasoning -</div>
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Za'atar spice blend - 1/2 tsp</div>
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Black Pepper Powder (crushed) - 1/3 tsp</div>
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Turmeric powder - just a pinch </div>
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Sea Salt</div>
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Extra Virgin Olive Oil </div>
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For garnish -</div>
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Orange zest - 1/2 tsp </div>
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<span style="color: #3d85c6;"><b>Method:</b></span></div>
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Cleaning Asparagus - The Asparagus spears you get at local markets here are cleaned, trimmed and banded together. Wash the spears under cool water, pat dry. Hold the bottom half and snap off from the top end. The trick here is it will snap at the point where the woody part separates from the tender part. Reserve the bottom pieces for soups, stocks. </div>
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Make a marinade of the seasoning ingredients and add the spears. Give a good toss and leave aside for 10 minutes. Heat a cast iron pan to smoking high heat. No need to add oil. Add the spears side by side. Do not use a spatula. Cook on a high flame for 2-4 minutes and cook on low flame for 15-20 minutes. Frequently, give a good toss by gently shaking the pan. Once they are lightly charred, turn off flame and serve hot with a dash of orange zest. </div>
Ashwinihttp://www.blogger.com/profile/08663522064732044471noreply@blogger.com1tag:blogger.com,1999:blog-7582873296460140548.post-84189812288422924492013-04-08T15:59:00.003-07:002013-04-08T16:04:02.687-07:00Jackfruit Seed Saar (Bikand Saaru)<div style="text-align: justify;">
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Few weeks back, I found a small portion of ripe Jackfruit at Indian grocery store. I was delighted and almost had the mind to buy the entire lot had it not been the cleaning process (which is a messy task) and that thought which promptly curbed my brimming enthusiasm. I had initially planned on making Gharayi, a sweet dish made of Jackfruits which Ma would often make for us when the ripe fruits were in season. I was happy to have found this fruit after ages. The Jackfruit kernels were super sweet and both of us finished the plate clean in no time. Left, were the seeds which I saved without a rhyme or reason. Everyday when I spotted the dozen seeds sitting on the counter, it filled me with memories of one women whom I owe a lot in my life in addition to my dear Ma. </div>
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The Jackfruit seeds reminds me of my Ammama (my Grandma). She was one woman who was very fond of seasonal produce and more specifically - Mangoes and Jackfruits. I had earlier written about the Jackfruit tree in the backyard of my Grandparents house which I am obsessively fond of. I left the seeds on the counter in open air to dry off. After 5-7 days, the ash grey skin easily comes off. What remains is the brown seed which is suitable for this recipe. </div>
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When we were kids, Amamma had the official responsibility of feeding over a dozen mouths during our summer vacation. I dread to think how she pulled off the job with lot of grace and dignity. During hot blazing summer, when the sun would hit the zenith, she would save the seeds after cleaning the Jackfruit which was a communal task in my home. You want to eat the fruit - you contribute to the chore was the norm. She saved the seeds to simply air dry them. Once the skin was off, she would boil them in salt water and roast them on the warm ash laden hearth. Yes, we had two stoves in the home - one fueled by Gas and the other fueled by wood. The smoke coming from the wood stove left me teary eyed but the fragrance of the food cooked on this stove was simply divine and incomparable. She would pat dry the ash smeared seeds and present it to us. For me, it was close to a comical science experiment laced with excitement!</div>
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-Ohd7ndGcft0/UWNKSpJfvVI/AAAAAAAAFWI/DhsZhtiBSRc/s1600/Jackfruit-Seed.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://1.bp.blogspot.com/-Ohd7ndGcft0/UWNKSpJfvVI/AAAAAAAAFWI/DhsZhtiBSRc/s320/Jackfruit-Seed.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #cc0000;">Jackfruit Seeds - Freshly plucked from the fruit</span></td></tr>
</tbody></table>
I got this recipe from my Aunt who frequently cooks many Hayvaka style dishes including their crunchy Mung dal Koshimbiri and spicy Huli. She likes to dry different regional cuisines from Karnataka and the flavor of her food is spot on. Hayvaka cuisine is very popular in Udupi-Mangalore region and the food is very rich in color, texture and unique in taste. This was my Ammama's favorite cuisine after GSB Konkani cuisine. The nutty flavor of jackfruit seeds is a welcome change for this recipe where otherwise a substantial amount of cooked lentils are used, serving the purpose of a base to many kinds of Saar/ Saaru recipes.<br />
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<b><span style="color: #3d85c6;">Jackfruit Seed Saar/ Bikand Saaru</span></b></div>
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<b><span style="color: #3d85c6;">Simple spicy Saaru cooked in Jackfruit seed paste</span></b></div>
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<b><span style="color: #3d85c6;">Prep Time: 5-7 days</span></b></div>
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<b><span style="color: #3d85c6;">Cook Time: 45 minutes</span></b></div>
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<b><span style="color: #3d85c6;">Yield: 3-4 Servings </span></b></div>
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<b><span style="color: #3d85c6;">Ingredients:</span></b></div>
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Jackfruit Seeds (air-dried, skin removed) - 10</div>
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Tamarind pulp - 1/2 cup </div>
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Grated coconut (fresh or frozen) - 2 tbsp </div>
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Rasam powder - 2 tbsp</div>
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Turmeric powder - 1/2 tsp</div>
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Asafoetida - 1/4 tsp</div>
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Jaggery - 1/2 tsp </div>
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Coriander leaves (finely chopped) - 1/2 cup + 1/3 cup</div>
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Green Chillies (slit lengthwise) - 2</div>
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Coconut Oil </div>
Salt</div>
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</div>
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<i>For Seasoning -</i></div>
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Mustard seeds - 1/2 tsp</div>
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Curry leaves - 1 sprig</div>
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Red Chillies (broken into pieces) - 1</div>
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</div>
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<span style="color: #3d85c6;"><b>Method:</b></span></div>
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Air-dry the Jackfruit seeds. After 5-7 days, peel off the ash grey skin and save the brown skinned seed. Pick the seeds which have a smooth finish, discard the rest. Bring 2 cups of salted water to boil and cook the seeds well in the water. Check if cooked completely, drain the water and allow to cool.</div>
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Make tiny pieces of the cooked seeds, grind to a smooth paste with strong Rasam powder and grated coconut with little water. Bring to boil the tamarind pulp, jaggery, green chillies and jackfruit seed paste. Once the raw flavor of the broth goes off, add turmeric, asafoetida and 1/2 cup of coriander leaves. Season with salt as per taste and bring the broth to boil. Turn off the flame.</div>
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In a small frying pan, heat a tbsp of coconut oil, season with mustard seeds. Once the seeds splutter, add curry leaves and broken red chillies. Turn off flame and pour this seasoning over the cooked broth. Garnish with 1/3 cup of chopped coriander leaves. Drizzle little coconut oil over the broth. Cover with a tight lid. Strain and serve to enjoy as a drink. Else, serve with warm rice. </div>
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Note: Use a very strong and potent Rasam powder for this recipe. Use a tad bit more coriander leaves to balance the flavors.<br />
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Ashwinihttp://www.blogger.com/profile/08663522064732044471noreply@blogger.com2tag:blogger.com,1999:blog-7582873296460140548.post-46896384788131092552013-03-24T17:02:00.001-07:002013-03-24T17:03:35.137-07:00Rice and Mung Dal Khichdi <div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-kAf4PQHt6cI/UU4UA8KdhII/AAAAAAAAFVw/f2q3qunj9Uw/s1600/Khichdi.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-kAf4PQHt6cI/UU4UA8KdhII/AAAAAAAAFVw/f2q3qunj9Uw/s400/Khichdi.jpg" width="400" /></a></div>
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These days I am besotted with Khichdi. Plain, nutritious yet tasty mushy mess full of goodness.</div>
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A dear friend asked me if I am into spring cleaning diet with a focus on cleanse. I explained that it was a sheer coincidence. Eat sensibly, be happy and take time out for exercise and activities you enjoy is my mantra. Many of my American friends follow a spring cleanse routine during the switch in weather from winter to spring. For those who are clueless, spring cleaning is an activity undertaken in US where a lot of cleaning activity happens on the home front. This is more applicable if you live in geographies that have a relatively colder climate. Much before I could even think of spring cleaning, there was a weird snowfall with freezing cold weather couple of days ago.<br />
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Pure home made Ghee is a must for Khichdi. In my opinion, its a match made in heaven. The Khichdi recipe has many variations with respect to Indian kitchens. I am very picky about my Khichdi and do not like too many spices, vegetables intervening in the recipe. Ma makes this Khichdi for us regularly and I adore the simplicity of this dish, although my Dad dislikes rice based foods unless its an authentic Konkani recipe. :-)</div>
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<b><span style="color: #3d85c6;"><br /></span></b></div>
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<b><span style="color: #3d85c6;">Rice and Mung Dal Khichdi</span></b></div>
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<b><span style="color: #3d85c6;">Simple mushy Rice and Mung Dal with ghee and spices </span></b><br />
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<span style="color: #3d85c6;"><b>Prep Time: 5 minutes</b></span></div>
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<span style="color: #3d85c6;"><b>Cook Time: 20-30 minutes</b></span></div>
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<span style="color: #3d85c6;"><b>Yield: 2 servings</b></span></div>
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<span style="color: #3d85c6;"><b>Ingredients:</b></span></div>
<div style="text-align: justify;">
Rice (<i>Jeeraga Samba Rice</i>) - 1 measure</div>
<div style="text-align: justify;">
Mung Dal (split variety) - 1/2 measure</div>
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Cumin seeds - 1/2 tsp</div>
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Black Pepper Corns (whole) - 1/2 tsp</div>
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Pure homemade Ghee - 1 tbsp</div>
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Sea Salt </div>
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<br /></div>
<span style="color: #3d85c6;"><i>For Garnish -</i></span><br />
Homemade Ghee - 1 tsp<br />
Coarse Black Pepper powder - a pinch<br />
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<span style="color: #3d85c6;"><b>Method:</b></span><br />
Rinse the rice and mung dal in multiple changes of water, till the water is clear. Drain the water and keep aside.<br />
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In a non-stick pan, heat a tbsp of Ghee. Once the ghee melts and is hot enough, season with cumin seeds. Once the seeds bloom in ghee, add the pepper corns. Give a good stir and add the washed rice and lentils. Mix gently and add three times the quantity of warm water. Add sea salt to taste. Give a taste test. Bring to boil. Simmer away and let it cook for 20-25 minutes with the lid on. Check after 25 minutes, the rice and lentils will be mushy and cooked completely. The consistency will be like that of a porridge. Turn off flame and serve hot. Garnish with homemade ghee and coarsely crushed black pepper powder. </div>
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Note - Use good quality of rice which carries a nice aroma. I prefer not to use Basmati rice for Khichdi. Add three times the quantity of warm water to the rice and lentils ratio [3:1]. Ashwinihttp://www.blogger.com/profile/08663522064732044471noreply@blogger.com0tag:blogger.com,1999:blog-7582873296460140548.post-25340924149995506682013-03-14T18:09:00.002-07:002013-05-02T17:38:37.801-07:00Sabudana Khichdi<div style="text-align: justify;">
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<a href="http://1.bp.blogspot.com/-h1Mmn5eiS8w/UUJ0D10yyaI/AAAAAAAAFVg/dFXwBtDHdwQ/s1600/Sabudana-Khichdi.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://1.bp.blogspot.com/-h1Mmn5eiS8w/UUJ0D10yyaI/AAAAAAAAFVg/dFXwBtDHdwQ/s400/Sabudana-Khichdi.jpg" width="300" /></a></div>
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Khichdi is known as elixir of the gods in ancient hindu scriptures. Eaten piping hot, bit mushy with very simple flavors if you consider the everyday khichdi made in Indian homes comprising of lentils and rice. This is one dish where excess of any sort is omitted. No wonder for any great tasting khichdi everything needs to be in moderation. There are days when I like bold, pop flavors and there are days when I yearn for a warm bowl of khichdi. With festivals demanding long hours of fasting, its an Indian tradition to cook Khichdi and observe a Sattvik diet with no garlic and onion. A good warm bowl of Khichdi is also filling. Few regular khichdi recipes made at my home are <span style="color: #3d85c6;">Sabudana Khichdi<span style="color: black;">,</span> Rice and Mung Dal Khichdi <span style="color: black;">which is my personal favorite served with a dollop of ghee dunked atop while its hot</span></span>.</div>
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The Sabudana Khichdi made at my home is inspired by the easy and simple khichdi recipe followed in Marathi homes. I add Daanyachey Koot and few whole Peanuts for garnish, may be a little more than required because I like the crunch. It took me a while to master this dish because there are many failure modes (for lack of any word) possible in the process. Couple of things gone wrong and the whole dish can be messy. </div>
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<b><span style="color: #3d85c6;">Sabudana Khichdi</span></b></div>
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<b><span style="color: #3d85c6;">Tapioca Pearls Khichdi with Peanuts and Peanut powder</span></b></div>
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<b><span style="color: #3d85c6;">Prep Time: 5-6 hours </span></b></div>
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<b><span style="color: #3d85c6;">Cook Time: 30 minutes</span></b></div>
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<b><span style="color: #3d85c6;">Yield: 2 servings </span></b></div>
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<b><span style="color: #3d85c6;">Ingredients:</span></b></div>
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Tapioca Pearls (Sabudana) - 1/2 cup<br />
Potatoes (thinly sliced, MW par cooked) - 1/2 cup </div>
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Peanut powder (<i>Daanyachey Koot</i>) - 3/4 cup</div>
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Toasted Peanuts (whole or split) - 1/3 cup<br />
Ghee </div>
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<i>For Seasoning -</i></div>
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Green Chillies (slit lengthwise) - 2 </div>
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Cumin seeds - 1/2 tsp</div>
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Curry leaves - 1 sprig </div>
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Salt</div>
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Sugar</div>
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<b><span style="color: #3d85c6;">Method:</span></b><br />
1. Soaking - Rinse the pearls in multiple changes of water. Soak in enough
water to submerge the pearls for about 6-8 hours. The water will also get absorbed in the process. If the pearls look tad
bit dry, sprinkle some water, fluff gently with a fork and cover again.After the time has elapsed, they will
proliferate in size and you can easily squish them under the thumb and
index finger. If its squishes well, its ready. The water will also get absorbed in the process. If the pearls look tad bit dry, sprinkle some water, fluff gently with a fork and cover again. If its squishes well, its ready. The pearls almost double up in volume once soaked and ready. Drain the water
completely, ensure that Sabudana has no water content before you
proceed. Typically, there is no need to drain the water as it gets absorbed.<br />
2. Toast the Peanuts (about a cup) in a small frying pan. Save about 1/3 of the cup as reserve once toasted. Allow the rest to cool. Make <span style="color: #3d85c6;">Daanyachey Koot</span>. MW peeled Potato with little water and cook for 2-4 minutes till its partially cooked. <br />
3. In a non-stick pan, heat ghee. Once the ghee melts and the pan is hot enough, season with cumin seeds. Once the seeds splutter, add curry leaves and slit green chillies. Add the MW cooked potatoes and sear the potatoes for couple of minutes.<br />
4. The Potatoes will get a light sear by now, add the soaked Tapioca Pearls. Give a good toss, follow with crushed peanut powder. Add salt and sugar. Balance the taste so that its neither salty nor sweet. Give a taste test. Cover with a lid. Lower the flame and let it cook for about 8-10 minutes.<br />
5. Once cooked, the pearls will turn translucent to almost opaque shade of color. Give a gentle toss. Check if done, turn off flame and enjoy while its hot. Garnish with reserve toasted peanuts.<br />
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Note - Cook in a non-stick pan. The pearls could at times stick to the pan. Avoid fiddling with it too much while its getting cooked, else it could turn mushy. </div>
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Ashwinihttp://www.blogger.com/profile/08663522064732044471noreply@blogger.com0tag:blogger.com,1999:blog-7582873296460140548.post-91797692924070836352013-03-09T07:41:00.001-08:002013-03-09T08:20:24.600-08:00Wheat-Finger Millet Phulkas<div style="text-align: justify;">
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<a href="http://4.bp.blogspot.com/-29g9t7LOlh0/UTtWl7TpR8I/AAAAAAAAFVQ/83f-6FL6ALA/s1600/WheatFlour-FingerMillet.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-29g9t7LOlh0/UTtWl7TpR8I/AAAAAAAAFVQ/83f-6FL6ALA/s400/WheatFlour-FingerMillet.jpg" width="400" /></a></div>
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The husband is fond of exotic grains like Quinoa and Couscous and he enjoys the flavor in light salads. I like to explore and dig deep into my Indian heritage to find gems which I might have missed or forgotten, for e.g Millets. I distinctly remember High School Geography class drill on Kharif crops and Rabi crops. Kharif crops are sown during monsoon time and harvested during autumn. Common ones being - <span style="color: #3d85c6;">Jowar (Sorgum)</span>, <span style="color: #3d85c6;">Bajra (Pearl Millet)</span> and <span style="color: #3d85c6;">Nachni/ Ragi (Finger Millet)</span>. Rabi crops are sown during winter and harvested during summer season. Common ones are <span style="color: #3d85c6;">Wheat</span>, <span style="color: #3d85c6;">Mustard</span> and <span style="color: #3d85c6;">Barley</span>.<span style="color: #3d85c6;"> Phulkas</span> have been part of regular diet for
quite some time now. For past few days I have been wanting to fortify
the Phulkas to enrich the flour.<br />
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One of our close friends family hails from Hosur village in Karnataka, India. This amazing lady whom I fondly call <i>Kaaki</i> is very simple, easy going and down to earth person. <i>Kaaki</i> is shy and abhors the city life. She comes to visit her kids in the city, complains of boredom, misses her friends and gossip from village. In her family, they grow their own vegetables and even the grains they consume. Most of all she misses her plants, creepers and massive fields. She loves the company of grasslands, nature and prefers pollution free life. She often tells me that village people have more heart, smile often and are more compassionate than city folks. I smile and patiently listen to her stories from the village, her friends and her farmland. She is an epitome of simplicity and her persona is devoid of any pretense.<br />
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At the crack of dawn after finishing her morning chores, she diligently draws rangoli made out of rice paste once a week after cleaning and mopping the floors, apparently a tradition in Hosur. <i>Kaaki</i> wears saree with large temple borders, a dozen of glass bangles always on her wrist, her hair is neatly adorned with colorful flowers and her nose gleams with multi-diamond nose studs, much like the famous Indian singer MS Subbalakshmi. A cute thing Kaaki does is when she is doing her household chores she sings songs which are folk based from her region. Most of them are stories about farmers, crops salvaged and joy of harvest. Her lunch wraps by 12:00 noon and dinner wraps even earlier by 7:00 in the evening. The preferred choice is mostly <span style="color: #3d85c6;">Ragi Mudde</span>, a round steamed and cooked Ragi Ball served with vegetable and beans curry. Her family also enjoys <span style="color: #3d85c6;">Jonnada Rotti</span>, a Roti made of Jowar and <span style="color: #3d85c6;">Bajri Roti</span>, a roti made out of Bajri flour. Their food habits are well rooted to their region and they eat according to season and climatic changes. Often during cold winters in Hosur, they drink <span style="color: #3d85c6;">Ragi Malt </span>and relish the taste. No wonder her kids do not enjoy modern branded drink mix and enjoy home made concoctions. They also consume lot of greens and vegetables.</div>
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I recall asking her the significance of Ragi and its relevance to their life in village. She informed me that people in her village own large farmland and often labor is a big issue. So more often than not, they end up tilling the fields, sowing and also harvesting the crop if labor is not available. <span style="color: #3d85c6;">Ragi</span> also known as <span style="color: #3d85c6;">Finger Millet</span> is high in Calcium and is a preferred food for her family because it strengthens the bones and keep the stomach full for a long time. The farms are vast and far off, so the energy from Millet keeps them going for long hours. The sugar release process is slower with Ragi hence one does not feel hungry for long hours.</div>
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I tried Ragi Mudde but did not like the flavor. I believe its an acquired taste. I stumped upon the idea of Wheat-Finger Millet Phulkas. Kneading the dough out of 100% Ragi is not easy and takes time to master. I made Phulkas with 4:1 of Wheat and Ragi proportion. If Finger Millet flour alone is used, then the Phulkas are gluten free and good option for people with gluten intolerance. The Phulkas puff well and one feels full for long hours. Good for office lunch box and very portable. </div>
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<div style="text-align: justify;">
<b><span style="color: #3d85c6;">Wheat-Finger Millet Phulkas</span></b><br />
<b><span style="color: #3d85c6;">Phulkas made of Wheat and Finger Millet flour </span></b><br />
<b><span style="color: #3d85c6;"><br /></span></b>
<b><span style="color: #3d85c6;">Prep Time: 10 Minutes</span></b><br />
<b><span style="color: #3d85c6;">Cook Time: 20-30 minutes</span></b><br />
<b><span style="color: #3d85c6;">Yield: 10-12 Phulkas</span></b><br />
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<b><span style="color: #3d85c6;">Ingredients:</span></b><br />
Wheat flour - measure of 4<br />
Ragi (<i>Nachni</i>/ Finger Millet) flour - measure of 1<br />
Warm Water - 3/4 to 1 cup <br />
Oil/ Ghee <br />
Salt - same as the amount of sugar<br />
Sugar- same as the amount of salt<br />
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<b><span style="color: #3d85c6;">Method:</span></b><br />
Warm water till its lukewarm. In a mixing bowl, add wheat flour and finger millet flour in 4:1 proportion. Measure here determines either your standard measuring cup or the regular <i>Vaati</i> which I use for measuring flour. Add salt and sugar in equal proportion. Mix the dry ingredients well. Make a hole in the centre of the flour. Add warm water and oil/ ghee. Slowly pull in the flour and knead well. Spend good 5-8 minutes kneading the dough. Let it rest for 10-15 minutes. Cover with a damp cloth.<br />
Heat a Tava. Take a cup of wheat flour in a small plate (to dip the dough at regular intervals). Divide the dough into small portions, about the size of a tennis ball. Using the rolling pin, flatten the ball and dip in the dry wheat flour in the plate. Roll with a rolling pin to about 6" in diameter. The drier the dough, the easier it is to roll the Phulka. <br />
The Tava will be hot by now. Slam the Phulka on Tava and let it cook on one side. The Phulka will be partly fried on one side. On another open flame place the part cooked Phulka with a pair of kitchen tongs and let it puff up. Tiny black spots will appear on either sides. Cook well on both sides. Transfer to a hot box and cover with a lid. Serve warm with <i>Dal/ Sabzi</i> of choice. </div>
Ashwinihttp://www.blogger.com/profile/08663522064732044471noreply@blogger.com2tag:blogger.com,1999:blog-7582873296460140548.post-57127778129973164332013-03-08T08:54:00.001-08:002013-03-14T18:11:08.038-07:00Sabudana Vada - A Popular Maharashtrian Snack<div style="text-align: justify;">
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<a href="http://4.bp.blogspot.com/-xQFzz12Dnxg/UToVaKnmVJI/AAAAAAAAFVA/1ARz3EZifEg/s1600/Sabudana-Vada.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-xQFzz12Dnxg/UToVaKnmVJI/AAAAAAAAFVA/1ARz3EZifEg/s400/Sabudana-Vada.jpg" width="400" /></a></div>
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Mumbai - a name which spells nostalgia, home, Bollywood, glitz, glamour and cozy dreams to many. For various reasons, Mumbai is second home for me. I've spend countless holidays on this island exploring every alley and neighborhood. The Bombay I knew is far different from the Mumbai of today. People can call it by any name for me it will always be - Bombay. Its not a surprise that most of the foods cooked in my home represent Goa, Maharashtra apart from GSB Konkani food. </div>
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I love Maharashtrian cuisine because most of the foods are highly portable and stay well for a longer period when coconut is not added. The humble <span style="color: #3d85c6;">Vada Pav</span> is the favorite on-the-go meal for majority of the working population, <span style="color: #3d85c6;">Pav Bhaji</span> is my go-to recipe when the fridge is over stuffed with vegetables of all sorts, spicy and fiery broth of Usal is a regular at my home. </div>
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I am very fond of <span style="color: #3d85c6;">Sabudana Vada</span>, a yummy patty made of Tapioca Pearls also known as Sabudana. These white pearls are balls made out of cooked starch sourced from Cassava root and is gluten free. <span style="color: #3d85c6;"><a href="http://konkanifoodie.blogspot.com/2013/03/sabudana-khichdi.html">Sabudana Khichdi</a> </span>is also popular during Navratri and on days when long hours of fasting is observed. The biggest advantage of eating Sabudana is one feels full for a long time, hence more preferred as stomach filling foods. Whenever I visit Mumbai, I make it a point to visit the local restaurants selling these fried goodies. The first time I had them as a teenager I recall the waiter telling me that more often than not, only two patties are served along with Dahi (Yogurt). They go a long way in beating unexpected hunger pangs. </div>
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If I were in India, I would probably never cook these patties. Why bother when the experts can make the best ones for you? Anyhow, I decided to take the plunge and made these on a chilly, snowy winter evening. Making these patties demands lot of patience and time, a rare treat but very tasty. Do not bother to make them in a hurry. The pearls ought to be soaked in water for atleast 6-8 hours and then mixed well with mashed potatoes and spices to make a firm patty. The fresher the quality of Sabudana, the better the Vada. There are two varieties of Pearls available in the market - the tiny ones and the large ones. I use the large ones and soak them for good 5-6 hours. If the patty is not forming well, there is a high chance that the patties will break open in oil ruining your hard work. <span style="color: #3d85c6;"><span style="background-color: white;">Daanyachey Koot,</span></span> a coarse nutty powder made of peanuts without skin also determines the binding and adds the extra crunch. I shallow fried them with more oil almost coating 1/2 of the vada at all times. </div>
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On a different note, Konkani Foodie turned 6 last week. It feels good to have come this far. The blog combines two of my favorite activities - Writing and Food. When I look back, it feels good to have so many memories all born out of food, people I love and the strange situations under which a certain recipe was discovered. Sometimes its a long forgotten aroma, a taste I've longed for or simply put a desire to reach out to familiar tastes and aromas long lost in the alleys of a memorable childhood. </div>
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Many of my family members are aware of my blog. The blog is accessed by my family - immediate, blood, extended. Friends, ex-friends, co-workers, acquaintances all read every line I write, every recipe I document. It feels great to have so much love coming for my Foodie blog. I've also made friends who are food lovers like me and make the learning process very easy. Many people know me more through my blog. At the same time, I write with my first name which comes with fair share of judgements, opinions and assumptions. Looking at the larger picture, I am glad to have traversed a journey for such a long period. The biggest high is when I receive emails from all over the world from people informing me that they found the content useful. Ah, the joys of writing world!A big thank you for all the love shown.<br />
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A small note from me - If you have a passion, make sure you nurture it and protect it. Stay positive and persevere. There is an ocean of like-minded people who will really know where you are coming from. </div>
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<b><span style="color: #3d85c6;">Sabudana Vada</span></b></div>
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<span style="color: #3d85c6;"><b>Tapioca Pearls and mashed Potatoes patty</b> </span></div>
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<b>Prep Time: 6-8 hours (including the soak time)</b></div>
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<b>Cook Time: 30 minutes</b><br />
<b>Yield: 8 Large 1/2" Vadas </b></div>
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<b>Ingredients:</b></div>
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Sabudana <b>(</b>Tapioca Pearls, rinsed and soaked) - 1 cup</div>
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Potatoes (boiled, mashed) - 2 cups</div>
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Peanut powder (toasted, skin removed) - 3/4 cup</div>
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Green Chillies (paste) - 1 tsp</div>
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Coriander leaves (fine chiffonade) - 3 tbsp </div>
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Cumin seeds - 1 tsp</div>
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Lime juice - 2 tsp </div>
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Sugar - 1 tsp </div>
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Salt - to taste</div>
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<b>Method:</b></div>
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1. Soaking - Rinse the pearls in multiple changes of water. Soak in enough water to submerge the pearls. After the time has elapsed, they will proliferate in size and you can easily squish them under the thumb and index finger. If its squishes well, its ready. Drain the water completely, ensure that Sabudana has no water content before you proceed.</div>
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2. Scrub the potatoes well. Boil in a pressure cooker. Remove soon to prevent water retention. Peel, mash to form a mushy paste. Avoid any lumps as this will cause the Vadas to break.</div>
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3. In a small frying pan, toast Peanuts lightly. Allow to cool. Gently roll them between the palm to remove the skin. Ensure all the skin is removed otherwise the bitter flavor will render itself into the Vada. In a coffee grinder, coarsely grind the peanuts to a powder. The powder should be grainy and should retain bits and pieces of peanut. This is called <span style="color: #3d85c6;">Daanyachey Koot. </span></div>
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4. In a mixing bowl, mix the soaked and drained Sabudana, mashed Potatoes. Add the green chillies paste, cumin seeds and lime juice. Add the salt and sugar. Toward the end, add chopped coriander leaves. Give a taste test - the Vadas are not salty but not sweet either. Balance the taste. Mix well to form a flat thick patty. The patty should remain firm and not break open, otherwise there is a high chance that the patties will break open in oil.</div>
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5. In a Kadhai, heat oil. Pinch a small portion of dough and drop in hot oil. In the ball rises, the oil is ready for frying. Deep fry or shallow fry depending on the size of the patty. Toggle between low-to-medium consistently while frying. Do not fry on high flame as the inner mass will remain uncooked. This process takes 5-8 minutes for each batch of 3-4 Vadas. Once crispy and golden red, transfer to a paper towel. Enjoy hot Vadas with Tomato Ketchup. </div>
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Note - The Vadas are very filling. I make a batch of large, thick vadas just the way they serve in Mumbai. The Sabudana and Potatoes should be considerably dry before mixing stage. Enjoy them while they are hot, they turn soggy fast. If making for the first time, make a small batch to start. </div>
<br />Ashwinihttp://www.blogger.com/profile/08663522064732044471noreply@blogger.com2tag:blogger.com,1999:blog-7582873296460140548.post-37234064235666690092013-02-13T06:45:00.002-08:002013-02-13T06:49:48.569-08:00Fenugreek Leaves Saar (Methi Palle Saaru)<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-QcWXzpFi9vs/URumYM9izqI/AAAAAAAAFUc/8FNAEmNFq0I/s1600/Methi-Saaru.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://4.bp.blogspot.com/-QcWXzpFi9vs/URumYM9izqI/AAAAAAAAFUc/8FNAEmNFq0I/s400/Methi-Saaru.jpg" width="300" /></a></div>
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Ma makes a soupy broth (<i>Saaru</i>) out of almost any leafy green vegetable available in the season and it tastes sublime yet delicious. On a whim of being experimental, I tried this recipe inspired by that idea and it turned out great. I enjoy bitter flavor, found prominently in Fenugreek leaves and Bittergourds, so did not find it overwhelming. If you are not used to bitter flavor, then you could pass off this recipe. </div>
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Fenugreek leaves are found in abundance and the best lot arrives during cold and crispy winters. From a culinary standpoint, the leaves get along fabulously with garlic. Use Ghee for seasoning, it adds a good, soothing and subtle flavor. The tangy tamarind extract camouflages the bitter flavor of the leaves and once cooked, the tangy and bitter flavors balance each other out. Add a little more extract than you would normally add for this broth. </div>
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<b>~ Fenugreek Leaves Saar ~</b><br />
<b>Prep Time: 15 minutes</b><br />
<b>Cook Time: 20-25 minutes</b><br />
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<b>Ingredients:</b><br />
Fenugreek Leaves (tightly packed) - 5 cups<br />
Green Chillies (slit inserted) - 2<br />
Turmeric powder - just a pinch <br />
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Coconut (fresh or frozen) - 2 tbsp <br />
Tamarind pulp extract - 1/2 cup<br />
Jaggery - 1/2 tsp <br />
Salt<br />
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<i>For Seasoning -</i><br />
Mustard seeds - 1/2 tsp<br />
Curry leaves - 1 sprig<br />
Garlic (crushed) - 4 flakes <br />
Red Chillies (split into two) - 2<br />
Ghee<br />
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<b>Method:</b><br />
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Wash and rinse the leafy greens. Clean and pick only the fresh and tender leaves and leave out the stem. Chop the leafy greens in large shreds and keep aside. In a skillet, heat a tsp of ghee and lightly sear the green chillies. Add a small slit to allow the pressure to escape. Remove from heat and transfer to a plate. Add the leaves now, add a pinch of turmeric powder and allow them to sweat. The leaves will wilt in size leaving a bitter aroma. Turn off the flame and transfer to a plate, allow to cool. Once cooled partially, grind to a smooth paste with seared green chillies and coconut. Add little water to bring about a good consistency. Bring this paste to boil in an iron kadhai. Add the jaggery, once it melts and mellows, add the tamarind extract and add water if required. Adjust salt as per taste. Cover with lid on and cook for about 5-7 minutes. Once done, in a small frying pan, heat tad bit ghee and once hot enough, season with mustard seeds. Once the seeds splutter, add curry leaves, red chillies followed by garlic. Pour this seasoning on the cooked broth and cover with a tight lid. Serve warm with rice. </div>
<br />Ashwinihttp://www.blogger.com/profile/08663522064732044471noreply@blogger.com0tag:blogger.com,1999:blog-7582873296460140548.post-88709827870384901012013-02-12T20:39:00.000-08:002013-02-12T20:40:44.923-08:00Baked Frittata - An Italian Omelette<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-5rkgoF2H8yk/URsX1VlyFMI/AAAAAAAAFUE/NK3APmd0o5s/s1600/photo(277).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-5rkgoF2H8yk/URsX1VlyFMI/AAAAAAAAFUE/NK3APmd0o5s/s400/photo(277).jpg" width="400" /></a></div>
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In my home, breakfast dishes are often enjoyed as part of quiet, sombre twilight meals instead of rushed and busy mornings. Over the weekend, we stocked up lot of fresh produce, milk and eggs as a precautionary measure to tackle any unforseen situation of food shortage. The panic caused by the travel advisory issued to public, resulted in my local grocery running out of bread, 2% milk and white meats of all kinds. Last time I witnessed this scene of panic induced shopping during Hurricane Irene in 2011. Both of us were excited about Nemo (in a fun and anticipatory way) because it had been a while since we had witnessed a humongous pile of fresh powder. While I prepped the grocery, lugged home extra supplies of emergency items, the husband took charge of the dinner and the eggy aroma of warm and spicy, oven cooked Frittata welcomed me home. When it comes to our cooking style, I prefer to go with measurements for any recipe; his interpretation of a recipe is oh-its-easy-put-this-and-that-together-and-bake kind of a thing. Either ways, I was glad to be entertained (than to be entertaining) and was very happy with the way the Frittata turned out. The husband finds its easier to use the oven and prefers baking his lunch or dinner with quick roasted and seasoned meats and vegetables while I reach out to the warm stove for my long-winding traditional Konkani and Indian recipes. </div>
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Frittata is an Italian Omelette cooked with eggs, vegetables, meat and cheese. The ingredients are bunged in a cast iron pan and slow cooked on gas stove if one follows the traditional route. For this Frittata, we used spicy Chicken sausages which packs a punch and satisfies the need for spicy and hot flavor in our food without strong, overpowering heat. We used Habanero and Green Chilli flavored sausage, which is the spiciest among all available at our local store. This is the kind of dish where you can put everything together and continue with rest of your chores and then come back to say "hello" to your dinner all done and ready for a chow. How easy can it get? The dish used to cook the Frittata was my non-stick round 8" cake pan. Once cooked, make wedges and serve with buttered and toasted bread. </div>
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<b>~ Baked Frittata ~</b><br />
<b>An Italian Omelette<i> </i></b><br />
<b>Prep Time: 15 minutes</b><br />
<b>Cook Time: 30 minutes</b><br />
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<b>Ingredients:</b><br />
Eggs - 4<br />
Spicy Chicken Sausage - Habanero and Green Chilli (sliced into roundels) - 2<br />
Onions (finely chopped) - 3/4 cup<br />
Mushrooms (sliced into thick chunks) - 3/4 cup <br />
Green Chillies (seeds removed, finely chopped) - 1 <br />
Coarse Black Pepper powder - 1/2 tsp<br />
Cheese (grated) [optional] - 4 tbsp<br />
Paprika - 1/2 tsp<br />
Olive Oil<br />
Salt<br />
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<i>For Garnish -</i><br />
Cilantro or Flat leaf Parsley - 1 tbsp <br />
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<b>Method:</b><br />
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Preheat Oven at 385 F for 10 minutes. In a skillet, saute finely chopped onions in olive oil till they are soft and translucent. Lightly season with salt and pepper. Transfer to a plate and set aside. Increase the flame and saute the thick chunks of mushrooms in the same skillet. Season with salt and pepper and once the mushrooms change color and become firmer in texture, transfer to a plate. Add oil if required. Sear the sausage pieces till they have light brown spots on them. No need to season the sausage as its pre-seasoned. In a mixing bowl, lightly beat 4 eggs and season with salt, pepper powder and paprika. Add the sauted onions, mushroom chunks and seared sausage roundels. Give a good gentle stir. Spray cooking spray on the baking dish. Transfer to the 8" round cake tin or an equivalent baking dish or casserole. </div>
The oven will be ready to bake now.<br />
Bake uncovered at 385 F for 15-20 minutes. Once done, let cool for couple of minutes. Turn off the oven. Garnish with flat leaf Parsley or Cilantro. Slice into wedges and serve with toasted bread and hot sauce or ketchup. Ashwinihttp://www.blogger.com/profile/08663522064732044471noreply@blogger.com0tag:blogger.com,1999:blog-7582873296460140548.post-23783477339480287292013-01-30T18:00:00.001-08:002013-01-30T18:04:01.393-08:00Quinoa Mediterranean Salad<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-LBgvjTc1KOU/UQnN0iHUkzI/AAAAAAAAFTU/01klog85hbY/s1600/Quinoa+Med+Salad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-LBgvjTc1KOU/UQnN0iHUkzI/AAAAAAAAFTU/01klog85hbY/s400/Quinoa+Med+Salad.jpg" width="400" /></a></div>
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The husband has a good knack of fixing quick salads and light meals. He prefers not to go by the book, likes quick and fast meals preferably with Chicken/ Seafood, etc. We cook together whenever opportunity strikes and more often than not I am amazed at the way he puts together a Salad with all the good stuff or a light dish comprising of vegetables and chicken/ shrimps/ fish, etc. </div>
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I got the motivation to try different approaches to light meals from him. It takes a lot of discipline especially if you are a foodie like me. But hey, nothing ever came easy to anyone especially when your goals were tough! He has an adventurous palate and the flavors range anywhere from spicy, sour to bit sweet which is very unlike my preferred flavors of savory and spicy. He has a soft corner for Mediterranean ingredients like Olives, Chickpeas, Dates, Couscous, <i>Laban.</i> Its not odd that his favorite dishes include salads like <span style="color: #3d85c6;">Fattoush</span> and <span style="color: #3d85c6;">Tabbouleh</span>, light overstuffed <span style="color: #3d85c6;">Pita</span> bread sandwiches with <span style="color: #3d85c6;">Falafel </span>chunks laced with <span style="color: #3d85c6;">Tahini</span> and <span style="color: #3d85c6;">Hummus</span>, grilled meats like spicy chunks of <span style="color: #3d85c6;">Shish Tawook</span> cooked with lot of <span style="color: #3d85c6;">Taoum</span> and finally, royal and rich desserts laden with nuts, dry fruits like <a href="http://konkanifoodie.blogspot.com/2009/12/umm-ali-egyptian-bread-pudding.html"><span style="color: #3d85c6;">Umm Ali</span></a>, <span style="color: #3d85c6;">Mouhalabieh</span> and silky, smooth tasting <span style="color: #3d85c6;">Cream Caramel</span> served with a dollop of whipped cream. Here's a salad he dished out some time back and I was very pleased. :-)</div>
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If we are eating out and there is a food joint/ food truck/ restaurant selling Middle Eastern fare, there is a high probability that both of us will gladly nod our heads and attack the food with an unsaid decision taken in unison. Much to our relief, most of the Middle Eastern places serve a salad made either with Couscous or Quinoa an an appetizer. That being one of the reasons why we piqued a stealth but sure love for grains which we would not have tried otherwise. Access to a variety of food choices, willingness to shift gears and an open mind plays a large role in remoulding your food habits in the long run. </div>
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Few of my friends cook Quinoa in pressure cooker which I have not tried as yet. I used <span style="color: #3d85c6;">Sumac</span>, a Middle Eastern spice powder which has a subtle lemon like flavor. The variety of Quinoa which we used here was pre-flavored with Mushrooms and Parsley which does not force one to use vegetable or chicken stock, which also implies that you can cook the grains with water and it would still turn out tasty. I was running out of Cucumber and Feta, but a must if this Salad is your main and only meal. The taste takes a bit of getting used to but once you like it, there's no looking back.</div>
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<b>~ Quinoa Mediterranean Salad ~</b></div>
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<b>Prep Time: 10 minutes</b></div>
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<b>Cook Time: 20 minutes</b></div>
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<b>Ingredients:</b></div>
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Quinoa (cooked as per instructions on the packet) - 2 cups </div>
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Mixed Olives (Chopped and pitted - Salt cured) - 4 tbsp</div>
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Chickpeas (cooked and lightly salted) - 1/2 cup<br />
Cucumber (peeled, seeds removed and chopped) - 1/4 cup </div>
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Shallots (finely chopped) - 2 tbsp </div>
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Sumac - 1/2 tsp</div>
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<a href="http://konkanifoodie.blogspot.com/2013/01/romaine-lettuce-salad-with-goji-berries_18.html">Goji Berries</a> - 1 tsp<br />
Feta Cheese (cold, cubed) - 3 tbsp </div>
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Coriander leaves (finely chopped) - 2 tbsp </div>
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Sea Salt</div>
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<b>Method:</b></div>
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Wash Quinoa in multiple changes of water. Cook as per instruction on the packet (I used a variety which was flavored with Mushroom and Parsley). It took me approx. 20 minutes to cook the tiny grains on the stove in plain water. Upon cooking, tiny pigtails like thing sprout out from each of them. Fluff the grains with a fork and add Sumac powder, Shallots, Chickpeas, Olives, Cucumber, Feta and give a gentle toss. Adjust salt as desired. Garnish with Goji Berries and Coriander leaves. Serve warm or as a side dish. If serving cold, chill in the fridge for 30 minutes before serving. </div>
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Note: Add very less salt if using salt-cured Olives. Salads take very less salt as compared to main meals like curries. The Salad can be served cold or warm. </div>
Ashwinihttp://www.blogger.com/profile/08663522064732044471noreply@blogger.com0tag:blogger.com,1999:blog-7582873296460140548.post-77320015681785045582013-01-23T12:53:00.000-08:002013-01-30T18:01:09.117-08:00Mesir Wat - Ethiopian Lentil Stew<div style="text-align: justify;">
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Aeons ago, on a crisp autumn evening, the husband and I treated ourselves to a soul-pleasing and delicious Ethiopian dinner. We went along with a friend who was a strict vegetarian and was super kicked at the idea of trying a new cuisine. I was all excited because I'd heard so much about Ethiopian cuisine and adding to the fact that the food is spicy just like Indian cuisine. Luckily, the husband had tried the cuisine before, so we knew what to expect. </div>
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For Appetizers, we ordered <span style="color: #3d85c6;">Sambusa</span>, sort of an Ethiopian spin on the Indian snack - Samosa. A delicate pastry shell filled with spiced vegetables of different varieties and <span style="color: #3d85c6;">Fitfit</span>, which is pasty and spiced split peas mash served with <span style="color: #3d85c6;">Injera</span> - a spongy, soft and lacey pancake folded like a roll made out of Teff flour. We got a plateful of Injera rolls stacked over one another. The first time I tasted Injera, I felt it bore a significant resemblance to my humble Indian staple - Dosa. We willingly used our hands to devour our food, the friend waited ruefully for his silverware. "You are supposed to eat with your hands," the husband said. He chimed in and enjoyed his all vegetarian fare. </div>
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Our Main Course platter was a gigantic one with Injera lining it from end to end. On the Injera were three different types of curries dunked along with a Collard Greens vegetable known as <span style="color: #3d85c6;">Gomen</span>. The curries were <span style="color: #3d85c6;">Doro Wat</span> - a spicy Chicken stew cooked with onions and tomatoes and the famous <span style="color: #3d85c6;">Berbere</span> spice mix, <span style="color: #3d85c6;">Mesir Wat</span> - a lentil stew cooked with Berbere spice mix and <span style="color: #3d85c6;">Shiro Wat </span>- a curry made of Chickpeas and spices. The striking thing about their eating style is the food is meant to be shared in a for-the-table way and not eaten alone which explains the large platter brimming with food. By the end of the meal, we were full and satiated. </div>
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We discussed at length, of the possible similarity between Indian and Ethiopian cuisine and somewhere I felt they were similar yet different. Indian food has a bold flavor with practices from different region adding to the diversity of dishes. In Ethiopian food, there was a stark complexity and layering of flavors which undoubtedly, has me hooked completely and I plan to cook more to enhance my repertoire of Ethiopian inspired dishes. <br />
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It took me a while to replicate the flavors in my kitchen, but better late than never. Wat (pronounced as Wot) is a curry in Ethiopian parlance. I used Butter instead of Oil to create the base as is the case in most Ethiopian dishes. This recipe does not make use of <span style="color: #3d85c6;">Berbere</span> spice mix but I made use of whatever I had in my pantry. I stole the idea of pairing <span style="color: #3d85c6;">Mesir Wat</span> with Dosa as <a href="http://onehotstove.blogspot.com/2010/05/restaurant-envy-mesir-wat.html">Nupur</a> did. Thank you for the idea Nupur - it was a unique combination! </div>
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<b>~ Mesir Wat ~</b><br />
<b>Prep Time: 10 minutes</b><br />
<b>Cooking Time: 20 minutes</b><br />
<b>Recipe Source: Minimally adapted from <span style="color: #3d85c6;"><a href="http://www.whats4eats.com/vegetables/mesir-wat-recipe">Whats4Eats </a></span> </b><br />
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<b>Ingredients:</b><br />
Red Lentils (Masoor Dal, split variety) - 1 cup<br />
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Garam Masala powder - 1 heaping tsp<br />
Turmeric powder - 1/2 tsp<br />
Red Chilli powder - 1/3 tsp<br />
Paprika - 1/2 tsp <br />
Onion paste - 3/4 cup<br />
Ginger paste - 1 tsp<br />
Garlic paste - 1 tsp<br />
Sea Salt<br />
Butter<br />
Canola/ Veg. Oil <br />
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<b>Method:</b><br />
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Rinse the lentils till the water is clear. Make a paste of Onions, keep it aside. Mince Ginger and Garlic<b> </b>and keep it aside.<b> </b>In a sauce pan, heat a pat of butter and add just a tsp of oil to prevent butter form burning away. Once the butter-oil melts and meshes together, add the Garam Masala followed by Turmeric powder and Red Chilli powder. Reduce the flame else you risk burning the spice mix. Mix it well for couple of minutes till it becomes an even consistency. </div>
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Add the Ginger and Garlic paste now and saute till the raw flavor goes off. Add the Onion paste now and saute for good 10-12 minutes. The paste needs to be completely cooked before you move ahead. Once done, add the rinsed Lentils now and adjust salt as per taste. Add little water to add bulk. Bring to a boil and simmer away for 8-10 minutes. Once completely cooked, turn off the flame. Serve hot with <span style="color: #3d85c6;">Injera</span> or Dosa. </div>
Ashwinihttp://www.blogger.com/profile/08663522064732044471noreply@blogger.com0tag:blogger.com,1999:blog-7582873296460140548.post-20693467002025660072013-01-18T14:32:00.001-08:002013-01-18T14:35:12.114-08:00Romaine Lettuce Salad with Goji Berries and Roasted Edamame in Honey-Lime Dressing<div style="text-align: justify;">
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<a href="http://4.bp.blogspot.com/-VHt6kn7V2qk/UPnKqM7cIjI/AAAAAAAAFSg/9nk0ilcXH2w/s1600/Salad2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-VHt6kn7V2qk/UPnKqM7cIjI/AAAAAAAAFSg/9nk0ilcXH2w/s400/Salad2.jpg" width="400" /></a></div>
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Come winters, I gravitate to comfort foods like Pizza and Noodles, soups of different kinds, hot bowl of <i>Khichdi</i> and often a mug of hot chocolate to bring in the evenings which are super chilly. With more time indoors, there is a greater tendency to snack on food that is easily accessible. I enjoy nibbling on roasted Soya beans also known as <span style="color: #3d85c6;">Edamame</span>.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-OO823d0NZc8/UPnKtZk2kcI/AAAAAAAAFSo/YKT-qAqPLQs/s1600/salad1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://1.bp.blogspot.com/-OO823d0NZc8/UPnKtZk2kcI/AAAAAAAAFSo/YKT-qAqPLQs/s400/salad1.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><span style="color: #990000;">From L to R - Goji Berries, Danish Havarti Cheese and Roasted Edamame</span></b></td></tr>
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This Salad is one of my personal favorites owing to different combination of textures and flavors. <span style="color: #3d85c6;">Goji Berries</span>, one of the super foods can be sprinkled on salads, thereby making the bowl more gourmet. Its got a touch of honey and the acidity from the lemon juice which adds a fresh angle to the lettuce. A Salad is boring for me without Cheese and Beans, which I liberally add. While the husband is very fond of Arugula (also known as Rocket), I prefer Romaine lettuce for the crunch and freshness.<br />
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<b>~ Romaine Lettuce Salad with Goji Berries and Roasted Edamame ~</b><br />
<b>Prep Time: 10 minutes</b><br />
<b>Processing Time: 5 minutes</b><br />
<br />
<b>Ingredients:</b><br />
Romaine Lettuce (leaves roughly chopped) - 6 cups</div>
<div style="text-align: justify;">
Chickpeas (cooked and lightly salted) - 1 cup</div>
<div style="text-align: justify;">
Cucumber (peeled, quartered) - 1/2 cup</div>
<div style="text-align: justify;">
Goji Berries - 2 tbsp</div>
<div style="text-align: justify;">
Roasted Edamame - 2 tbsp</div>
<div style="text-align: justify;">
Carrots (chopped into bits) - 1/3 cup</div>
<div style="text-align: justify;">
Danish Havarti Cheese<i> </i>with Jalapenos (cold, cubed into tiny bits) - 2 tbsp<i> </i><br />
<br />
<i><span style="color: #3d85c6;">Lime-Honey Dressing -</span></i><br />
Extra Virgin/ Light Olive Oil - 1/3 cup<br />
Black Whole Pepper corns (crushed) - 1/2 tsp<br />
Sea Salt<br />
Lime juice - 1 tbsp<br />
Orange zest - 1 tsp<br />
Honey - 1/2 tsp<br />
** Whisk together all ingredients to emulsify **<br />
<br />
<br />
<b>Method:</b><br />
Rinse and peel individual salad leaves. Remove the white core and shred
the leaves into bite sized pieces. Chop the carrots into tiny bits, cube the cheese block into tiny cubes, chop the cucumber into quarters or half-moon. In a large mixing
bowl, mix all the ingredients except bread croutons. Allow to chill
for at least 30 minutes.
Whisk the dressing and keep it ready. Just before serving, add the
dressing to the salad. Toss the salad well. Serve immediately. </div>
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Ashwinihttp://www.blogger.com/profile/08663522064732044471noreply@blogger.com0tag:blogger.com,1999:blog-7582873296460140548.post-40226164203729557782013-01-14T06:44:00.000-08:002013-01-14T08:01:41.212-08:00Spicy Idli Fingers<div style="text-align: justify;">
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<a href="http://1.bp.blogspot.com/-JNr22BQXlMo/UPQYWyEIXuI/AAAAAAAAFRY/JgGFdt9ksm0/s1600/Spicy-Idli-Fingers.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://1.bp.blogspot.com/-JNr22BQXlMo/UPQYWyEIXuI/AAAAAAAAFRY/JgGFdt9ksm0/s400/Spicy-Idli-Fingers.jpg" width="300" /></a></div>
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Its sort of a ritualistic and soppy end to every episode when Anthony Bourdain, one of my favorite food and travel writer asks many of the connoisseurs and gourmands on his show, <i>No Reservations</i> - What is the last meal you would have if it were your last day on the earth? I laugh when I think of my impromptu response. I'll probably respond with, "Will my meal be breakfast, lunch or dinner?"</div>
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<span style="color: #3d85c6;">Idli-Sambhar</span> is my favorite breakfast item of all times. A heavenly marriage of lentil cakes and lentil soup and you wonder if there is anything more delicious than this motley dish which has fed many South Indian kids since times immemorial. Growing up, Idli-Sambhar and Dosa-Chutney were a staple at my home. A hot and spicy concoction of fiery lentil broth cooked with seasonal vegetables, happily dunked over freshly steamed Idlis. </div>
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I like to use leftover Idlis from previous day for <span style="color: #3d85c6;"><a href="http://konkanifoodie.blogspot.com/2012/07/idli-roast.html">Idli Roast</a></span> and <span style="color: #3d85c6;"><u>Spicy Idli Fingers</u></span>. A co-worker and a friend often makes these as part of Tea time snacks for her brood. She adds all the spice powders and deep fries the fingers. I roasted the Idli fingers in my old and beaten cast iron pan which gives them a good crispy finish.<br />
<br />
<b>~ Spicy Idli Fingers ~</b><br />
<b>Prep Time: 10 minutes</b></div>
<div style="text-align: justify;">
<b>Cook Time: 8-10 minutes</b><br />
<br />
<b>Ingredients:</b><br />
Idli (sliced into fingers) - <i>4 Idlis ~ 12 Fingers</i><br />
<br />
<i>Spicy Oil -</i><br />
Red Chilli powder - 1/3 tsp<br />
Turmeric powder - 1/3 tsp<br />
Crushed Black Pepper - 1/3 tsp <br />
Salt<br />
Canola Oil<br />
*** Mix everything together *** <br />
<br />
<b>Method:</b><br />
Thaw the Idlis and bring them to room temperature. Slice each Idli vertically to form three fingers which are 1/2" thick. Pour the spicy oil over the fingers and give a gentle toss. Let the spicy oil coat all the fingers. Heat the cast iron pan and spread the fingers side by side. Roast well and flip over after 3-5 minutes. Once roasted on both sides, turn off flame and serve hot with Filter Coffee. <br />
<br /></div>
Ashwinihttp://www.blogger.com/profile/08663522064732044471noreply@blogger.com2tag:blogger.com,1999:blog-7582873296460140548.post-89524818058212050032013-01-08T14:36:00.003-08:002013-01-18T14:35:32.684-08:00Romaine Lettuce Salad with Olive Oil Dressing<br />
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<i>Note: A new year deserves a fresh start. It took a while to shake and wake up the writer in me, specially when the stupor is dictated by grief, shock and sadness. First came the devastation caused by Sandy. I tried to do my bit by donating a bag of non-perishable food to the local Food Bank which has been actively collecting food and supplies for the families displaced owing to Sandy's mayhem. If anything, my soul felt happy. Just when we were about to enjoy the holidays came the sad news of two incidents - one in Newtown, US and the other in Delhi, India. Both painful and agonizing to the point where you ponder over the direction taken by humanity and wonder what is happening to the world? Those two weeks left me sad, angry and frustrated. My heart goes out to the families of the kids and the parents of the brave girl who fought a valiant fight till the end. Helping hands is better than praying lips, they say. I want to hug the kids in my family and tell them they are okay. I try to shut the door of the feminist out pour seething inside me like a pot of boiling water, but in vain. May all children enjoy the joys of a happy childhood. May all women have their little space under the sun which they should be able to enjoy freely without any fear. </i></div>
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<span style="color: #cc0000;"><b>HAPPY NEW YEAR 2013, ALL!</b></span><br />
<span style="color: #cc0000;"><b><br /></b></span>
<b><span style="color: #cc0000;">MAY THE NEW YEAR BRING IN MUCH NEEDED PEACE AND COMPASSION IN ALL OUR LIVES.<span style="color: #b00000;"><span style="color: #cc0000;"> THANK YOU FOR JOINING IN THE FOODIE'S JOURNEY...!!</span></span></span></b><br />
<span style="color: #990000;"><b> </b></span><b><span style="color: #cc0000;"><span style="color: black;"><span style="color: #990000;"></span> </span> </span></b><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-UEA7FFxXmdI/UOyZnsum0EI/AAAAAAAAFQQ/JQpqjNR5GLw/s1600/Iceberg+Salad.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://1.bp.blogspot.com/-UEA7FFxXmdI/UOyZnsum0EI/AAAAAAAAFQQ/JQpqjNR5GLw/s400/Iceberg+Salad.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #990000;"><b><span style="color: #cc0000;">Romaine Lettuce Salad with Olive Oil Dressing</span></b></span></td></tr>
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The New Year began on a positive note for me and I promised myself - this ought to be a fresh and a very promising start. A renewed approach and perseverance to see things through goals set for the new year. Last year I may not have posted a lot of recipes, but I found my work-life balance with lesser posts and plan to focus more on writing quality material this year. Food, Literature, Writing, Hand-made artsy work has always been my passion and will be for years to come.<br />
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The husband kick-started his journey for good health during Spring time last year and has lost a lot of weight. He is one disciplined person and is following a regimented approach. Our fridge is full of fresh produce, fresh fruits, healthy nuts and I am not complaining. The new entrants in my kitchen are Quinoa, Couscous, Goji Berries, Acai, Greek Yogurt and Middle Eastern spice powders comprising of Za'tar and Sumac. We rarely eat outside and meals are carefully planned at home. I truly love my <i>Desi</i> khana! The change is not easy for me but looking at him, I get my inspiration to have a healthy relation with my food choices. I do not deprive myself of my favorite foods -- <i>Chakri</i>, Chocolate and Cheese but I certainly give a thought to what I eat and how I eat. I do enjoy my Green Tea with honey but also relish my <i>milky Chai</i> with Cardamom and Ginger. I am slowly moving to low carb and high protein diet. I plan to post many of his recipes this year for every one's benefit. <br />
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Coming to the recipe, most of my American friends religiously eat Salads for dinner. When I say religiously, I mean everyday. My understanding of Salad has been the plain jane combination of onion, cucumber and tomatoes inspired by Desi style <i>Koshimbir</i>. A dear friend literally pushed me into the Salad trap last year and I thank her from the bottom of my heart. She is a Zumba freak, loves her gym sessions and is a loving, doting mother to her daughter. She visited me for a day spend during summer and taught me various cool ways of putting together different types of Salads.<br />
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I always go with <span style="color: #3d85c6;">minimum 5 ingredients rule</span> and with little practice have learned to put together a good tasty bowl of salad. On few days, a yummy bowl of salad doubles up as my lunch/dinner. As I was leisurely tossing the salad in the dressing, she stopped me abruptly, "Chill it for a while, it will taste awesome!" So we enjoyed a chilled salad as an appetizer while her kid was busy watching Dora and Diego on TV. I dig on the Salad served at Italian joints and always wondered why my Salads taste awful. The secret is out - Chill your Salad for at least 30 minutes in the chiller of the fridge and mix the dressing just before serving. You will have a nice crispy bowl of Salad, ready to be enjoyed.<br />
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Many months from that day, I love to out together a good salad with good amount of carb and protein element. Don't deprive yourself while adding the ingredients. After all, its a complete meal. Go all out and make your favorite salad. Here's a simple one with no protein but just greens<span style="color: #6fa8dc;"> <span style="color: black;">good as a meal when paired with some protein element of choice</span></span>. <br />
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Few pointers which I've learned along which might be useful to any person desirous of learning how to build a good Salad bowl -<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><span style="background-color: white;"><a href="http://1.bp.blogspot.com/-g-4EDZpms3k/UOyarAtEG3I/AAAAAAAAFQc/pLScSbSsods/s1600/Iceberg-Salad.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Iceberg" border="0" height="300" src="http://1.bp.blogspot.com/-g-4EDZpms3k/UOyarAtEG3I/AAAAAAAAFQc/pLScSbSsods/s400/Iceberg-Salad.jpg" title="Salad " width="400" /></a></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="background-color: white;"><b><span style="color: #cc0000;">From l to r - Romaine Lettuce, Carrots, Cherry Tomatoes, Cucumber, Salt-cured Green Olives</span></b></span></td></tr>
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<span style="background-color: white;">1. Choose a Salad leaf you love, dark greens and tender ones are better - <span style="color: #6fa8dc;">Iceberg Lettuce, Butter Lettuce, Romaine Lettuce, Baby Spinach<b>, </b>Dark Spring Greens, Micro Greens and Arugula (Rocket)</span></span><br />
<span style="background-color: white;">2. Add two other vegetables, fruits of choice - <span style="color: #6fa8dc;">Halved Cherry Tomatoes, half moon or quartered Cucumbers, grated or shredded Carrots, shredded Radicchio, salt-cured Green and Black Olives (Whole Foods Olive Bar has good selection), pickled Cucumbers and Gherkins. Even pitted Cherries and Watermelon cubes hold well. Vegetarians can add cooked beans of choice - Chickpeas, Cannelini, Red Kidney Beans. The choices are many. </span></span><br />
<span style="background-color: white;">3. Add a protein component - <span style="color: #6fa8dc;">Grilled Shrimps in Indian spices, shredded Tandoori chicken, grilled fish cubes like Salmon or Tilapia, lightly spiced and halved boiled eggs if you are an egg eating vegetarian. We also like sliced and seared spicy Chicken sausages mixed with the Salad.</span></span><br />
<span style="background-color: white;">4. Add cubed cold Cheese (optional) - <span style="color: #6fa8dc;">Blue Cheese, Goat Cheese and Parmigiano are universal favorites. Danish Havarti, Monterrey Jack and Feta are my favorites.</span></span><br />
<span style="background-color: white;">5. Add Nuts of choice - <span style="color: #6fa8dc;">Almonds (chopped), Pecans, Pistachios and Walnuts are our favorites.</span></span><br />
<span style="background-color: white;">6. Croutons for low carbs - <span style="color: #6fa8dc;">Home made or store bought.</span></span><br />
<span style="background-color: white;">7. Light or Extra Virgin Olive Oil - <span style="color: #6fa8dc;">Serves as a good base.</span></span><br />
<span style="background-color: white;"><span style="color: #6fa8dc;"><span style="color: black;">8. Dressing choice -</span> Simple Olive Oil, Ranch, Blue Cheese, Honey-Lime Vinaigrette.</span></span><br />
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<br /></div>
<b>~ Romaine Lettuce Salad with Olive Oil Dressing ~</b><br />
<b>Prep Time: 10 Minutes</b><br />
<b>Processing Time: 5 minutes</b><br />
<br />
<b>Ingredients:</b><br />
Romaine Lettuce (leaves shredded, core removed) - 6 cups</div>
<div style="text-align: justify;">
Cherry Tomatoes (halved) - 6<br />
Green and Black salt-cured Olives (halved) - 1/2 cup<br />
Carrots (grated) - 1<br />
Bread Croutons - 1/2 cup<br />
Cucumber (peeled, half moon cut or quartered) - 1 cup<br />
<br />
<span style="color: #3d85c6;"><i>Simple Olive Oil Dressing -</i></span><br />
Extra Virgin/ Light Olive Oil - 1/3 cup<br />
Black Whole Pepper corns (crushed) - 1/2 tsp<br />
Sea Salt<br />
Lime juice - 1 tbsp<br />
Lime zest - 1 tsp<br />
** Whisk together all ingredients to emulsify **<br />
<b><br /></b>
<b>Method:</b><br />
<div style="text-align: justify;">
Rinse and peel individual salad leaves. Remove the white core and shred the leaves into bite sized pieces. Halve the cherry tomatoes, olives, grate the carrot, chop the cucumber into quarters. In a large mixing bowl, mix all the ingredients except carrot and tomatoes. Allow to chill for at least 30 minutes. Chill the tomatoes and carrots separately. Whisk the dressing and keep it ready. Just before serving, add the dressing to the salad. Toss the salad well. Serve immediately. </div>
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Note - The salad is very portable. Carry for work lunch in a spill proof, air tight container and store in a refrigerator if your workplace has one. If adding Olives, I skip salt totally since the Olives are salt-cured.<br />
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Ashwinihttp://www.blogger.com/profile/08663522064732044471noreply@blogger.com2tag:blogger.com,1999:blog-7582873296460140548.post-80421047357866886382012-12-10T15:30:00.000-08:002013-01-14T06:45:23.237-08:00Red Chori Beans Curry in Coconut with Raw Green Jackfruit - Konkani Style (Bagdo Kadgi Koddel) <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY35Dp_nocfWbNfQYNKfqnyRpFYuL7-MXsNwRjcMY6W1P8CsLR_XLIoNugXFSQU2v6olP9sG3-gfwd6Md-OSMe9YZlX4w0Ub7lTPj0H_eFWaiMwKJAHfUyZZy9FKR9F6h98LtY5OH7IrD-/s1600/Cow-Pea.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY35Dp_nocfWbNfQYNKfqnyRpFYuL7-MXsNwRjcMY6W1P8CsLR_XLIoNugXFSQU2v6olP9sG3-gfwd6Md-OSMe9YZlX4w0Ub7lTPj0H_eFWaiMwKJAHfUyZZy9FKR9F6h98LtY5OH7IrD-/s400/Cow-Pea.jpg" width="400" /></a></div>
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<span style="color: blue;"><i>Koddel</i></span> is a Konkani preparation commonly made in all Konkani homes. When Garlic is used for the seasoning, some also call it <i><span style="color: blue;">Bendi</span></i>. I like to pair the beans with seasonal vegetables like Chinese Potato (<i>Kooka</i>), Raw Green Jackfruit (<i>Kadgi</i>) or Plantain Stem (<i>Gabbo</i>). Since Raw Green Jackfruit (the canned variety) is easily available here, I use it often. </div>
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<div style="text-align: justify;">
The beans used for this recipe is <i><span style="color: blue;">Red Chori Beans</span></i>, known as <span style="color: blue;"><i>Bagdo</i></span> in Konkani. The beans are easily available in Indian stores all over US. I paired them with <i>Phulkas</i> and Salad. </div>
<div style="text-align: justify;">
<b><br /></b></div>
<div style="text-align: justify;">
<b>~ Bagdo Kadgi Koddel ~</b></div>
<div style="text-align: justify;">
<b>Prep Time: 15 minutes</b></div>
<div style="text-align: justify;">
<b>Cook Time: 45 minutes</b></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<b>Ingredients:</b></div>
<div style="text-align: justify;">
Red Chori Beans/ <i>Cow Beans/ Bagdo</i> - 1 cup</div>
<div style="text-align: justify;">
Raw Green Jackfruit (semi-cooked, cleaned) - 14 oz. </div>
<div style="text-align: justify;">
Salt </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Koddel Masala -</div>
<div style="text-align: justify;">
Grated Coconut - 3/4 cup</div>
<div style="text-align: justify;">
Tamarind pulp - 1 tbsp</div>
<div style="text-align: justify;">
Red Chillies (Byadgi variety) - 3-5</div>
<div style="text-align: justify;">
Turmeric powder - 1 pinch </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<i>For Seasoning -</i></div>
<div style="text-align: justify;">
Garlic pods (peeled and crushed) - 3-5</div>
<div style="text-align: justify;">
Coconut Oil </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<b>Method:</b></div>
<div style="text-align: justify;">
Clean, rinse and soak the beans overnight or for 8-10 hours. In a small frying pan, heat a few spoons of coconut oil and roast red chillies. Grind to a smooth paste along with grated coconut, turmeric powder and tamarind with little water. Pressure cook the beans with tad bit salt for couple of whistles. Allow to cool. </div>
<div style="text-align: justify;">
In a deep bottomed vessel, bring the masala to boil. Add water as per consistency required and add the Jackfruit pieces. Simmer on low flame for 5-8 minutes till completely cooked. In the same frying pan used before, heat a few spoons of coconut oil and saute crushed garlic pods. Once light brown, pour the seasoning over the cooked curry and cover with a lid. Mix before serving. Pair with steamed white rice or <i>Phulkas/ Rotis</i>. </div>
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<div style="text-align: justify;">
Note: The seeds are very delicate and tender once pressure cooked. Do not stir a lot, else they turn mushy. </div>
Ashwinihttp://www.blogger.com/profile/08663522064732044471noreply@blogger.com2tag:blogger.com,1999:blog-7582873296460140548.post-50670643957838922782012-12-09T14:38:00.001-08:002013-01-14T06:47:17.283-08:00White Pigeon Peas in Coconut - Konkani Style (Dhavi Tori Ghashi)<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-j1LtVhmQs-w/UMURaYgMBKI/AAAAAAAAFPE/-aI8p06uIpw/s1600/Tori-Ghashi.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/-j1LtVhmQs-w/UMURaYgMBKI/AAAAAAAAFPE/-aI8p06uIpw/s400/Tori-Ghashi.jpg" width="300" /></a></div>
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Come winters, beans, lentils and legumes of different sorts gain the center stage in my kitchen. Sometimes, out of necessity and more often out of need. Its easier to fix up dinner with a bag of beans than run to do groceries in chilly weather where fighting windchill, getting a frostbite on your hands and ears are more scarier than managing with what you have in the kitchen. For one, I choose to go with latter. I am also glad that I have the choices which folks belonging to my generation happily use and choose. For instance - frozen meals, canned food (BPA free variety if you are very picky), frozen package of individual or mixed vegetables, prepared foods if you are too sick to cook which make your life a bit easier. If everything else fails, there are plenty of restaurants/ pizzerias which will gladly deliver food at your doorstep. </div>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-Kgejq9geT-U/UMURcyC2jEI/AAAAAAAAFPM/pz7DyZ7rdrE/s1600/Pigeon-Peas.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://3.bp.blogspot.com/-Kgejq9geT-U/UMURcyC2jEI/AAAAAAAAFPM/pz7DyZ7rdrE/s400/Pigeon-Peas.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #990000;"><b>White Pigeon Peas - Raw and Soaked</b></span></td></tr>
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<div style="text-align: justify;">
I used this particular type of bean found in Southern India. Its known as Pigeon Peas in English. In Konkani cuisine, the beans are known as <i>Tori</i> and there are two different varieties of this bean - white one (<i>Dhavi Tori</i>) and black one (<i>Kali Tori</i>). I had earlier posted a recipe on the black variety of this bean <a href="http://konkanifoodie.blogspot.com/2011/01/black-toree-soup-kaali-toree-saaru.html">here</a>. The bean is very tasty, has a tad bit nutty and creamy flavor and the skin has a tough texture, but packs quite a punch when used in curries and gravies. </div>
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<span style="color: blue;"><i><b>Ghashi</b></i></span> is a particular variety of Konkani curry which has the regular masala of coconut, red chillies and tamarind. The finish is provided with a seasoning of mustard seeds, curry leaves and cumin seeds. My Ma and Grandma avoided the use of Cumin seeds for the seasoning, I follow the same practise. I have used Yam (Suran) as a complementary vegetable in the curry. </div>
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<b>~ Dhavi Tori Ghashi with Suran ~</b></div>
<div style="text-align: justify;">
<b>Prep Time: 15 minutes</b></div>
<div style="text-align: justify;">
<b>Cook Time: 30-45 minutes</b></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<b>Ingredients:</b></div>
<div style="text-align: justify;">
White Pigeon Peas / Tori (<i>Dhavi Tori</i>) - 1 cup</div>
<div style="text-align: justify;">
Yam (<i>Suran</i>) [Fresh or frozen] - 1 cup </div>
<div style="text-align: justify;">
Coconut Oil</div>
<div style="text-align: justify;">
Salt </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<i>Ghashi Masala -</i></div>
<div style="text-align: justify;">
Grated Coconut - 3/4 cup</div>
<div style="text-align: justify;">
Tamarind pulp - 2 tbsp</div>
<div style="text-align: justify;">
Red Chillies (<i>Byadgi</i> variety) - 3-5</div>
<div style="text-align: justify;">
Turmeric powder - a pinch </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<i>For Seasoning -</i></div>
<div style="text-align: justify;">
Mustard seeds - 1/2 tsp</div>
<div style="text-align: justify;">
Curry leaves - 1 sprig </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<b>Method:</b></div>
<div style="text-align: justify;">
Clean and soak the beans overnight and pressure cook them for couple of whistles along with Yam if you are using the fresh variety. Save the stock for <i>Saaru</i>. </div>
<div style="text-align: justify;">
Heat a spoon of oil in a small frying pan and roast the red chillies on low flame. Allow to cool. Grind to a smooth paste along with grated coconut and tamarind. Bring the beans to a boil, adjust salt and add the ground masala and Turmeric powder. If you are adding frozen Yam, add it at this stage. Once thoroughly cooked, turn off the flame. This process takes around 15-20 minutes.</div>
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In the same frying pan used before, heat a few spoons of coconut oil and season with mustard seeds. Once they begin to pop, add curry leaves and red chillies. Pour this seasoning over the cooked curry, cover with a tight lid. Mix before serving with <i>Rotis/</i> Steamed Basmati Rice. </div>
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Ashwinihttp://www.blogger.com/profile/08663522064732044471noreply@blogger.com0tag:blogger.com,1999:blog-7582873296460140548.post-15563347645260091682012-12-04T19:03:00.001-08:002013-01-14T06:47:58.336-08:00Curry Leaves Rasam (Karibeva Saaru)<div style="text-align: justify;">
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<a href="http://1.bp.blogspot.com/-S0jBFg6dTSo/UL63oy3PFcI/AAAAAAAAFOw/OIaQdIzb1mY/s1600/Curry-Leaves-Rasam.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://1.bp.blogspot.com/-S0jBFg6dTSo/UL63oy3PFcI/AAAAAAAAFOw/OIaQdIzb1mY/s400/Curry-Leaves-Rasam.jpg" width="300" /></a></div>
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Few days back, I happened to buy two packets of Curry Leaves from Indian grocery by mistake. <span style="color: #0000ee;">Curry <span style="color: #0000ee;">leaves are <span style="color: #0000ee;">known as <i>Karibeva</i><span style="color: #0000ee;"> <i>Pallo</i></span> in K<span style="color: #0000ee;">onkani. </span></span></span></span>The problem is the leaves dry very soon in the crisper <span style="color: #0000ee;">of my <span style="color: #0000ee;">fridge </span></span>and the potency is lost in the bargain. Ma suggested a Rasam (<i>Saaru</i>) she has been making using these leaves and she uses this recipe when she has a huge bunch of these leaves. The recipe is very similar to <span style="color: #3d85c6;"><a href="http://konkanifoodie.blogspot.com/2011/08/lemon-saaru-nimbe-saaru.html">Lemon Saaru</a></span> recipe, but I tweaked it a bit. The taste is spicy and tangy, a bit unique for my palate. <br />
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Few of my friends get roughly powdered curry leaf powder (home made) which sees them for a few weeks after they arrive to US. Some even oven roast, dry and crush the dry leaves to a powder and store for long term use. </div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-3VeCuGeMxeE/UL60dogZjEI/AAAAAAAAFOc/w50SVPrF5Es/s1600/Curry-Leaves.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://2.bp.blogspot.com/-3VeCuGeMxeE/UL60dogZjEI/AAAAAAAAFOc/w50SVPrF5Es/s400/Curry-Leaves.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #0000ee;"><b><span style="color: #cc0000;">Curry leaves bright and green</span></b></span></td></tr>
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Curry Leaves have the following health benefits -<br />
- They help is eye sight and hair growth.<br />
- They aid in weight loss.<br />
- Its also believed to be useful for memory growth and enhancing better cognitive abilities.<br />
<br />
In India, everyone owns a Curry Leaf sapling or a shrub (if they are lucky) in their backyard. Its easier to distribute amongst your friends and family which is invariably how my mother ends up with a huge loot of these leaves. In US, no such luck. Whenever I buy those small plastic packets stuffed with the bright green leaves for $ 0.50 at Indian grocery, I feel a bit sad. Its like hapless splurge! In hindsight, I better not grumble as some of my closest friends have to drive for good 15 miles to reach Indian grocery and get their groceries for the week. A sense of self-imposed optimism always works well they say. I envision that some day when I own a backyard of my own, I will plant a Curry Leaf sapling first.<br />
<br />
<b>~ Curry Leaves Rasam ~ </b><br />
<b>Prep Time: 10 minutes</b><br />
<b>Cook Time: 20 minutes</b><br />
<br />
<b>Ingredients:</b><br />
Curry Leaves - 4-5 sprig<br />
Grated Coconut (fresh or frozen) - 1/2 cup<br />
Green Chillies (make a tiny slit in the centre of each of the chilli) - 2<br />
Tamarind pulp - 1/3 cup<br />
Turmeric powder - a pinch<br />
Salt<br />
Ghee/ Oil <br />
<br />
<i>For Seasoning -</i><br />
Mustard seeds - 1/2 tsp<br />
Curry Leaves - 1 sprig<br />
Cumin seeds - 1/2 tsp<br />
Red Chillies (split into two) - 1<br />
<br />
Method:<br />
In a small frying pan, heat a tsp of ghee/ oil, sear the green chillies gently. Be careful and make sure to make a slit else sometimes due to pressure built in, the chilli seeds fly everywhere. Once blisters are formed on the skin, keep them aside and allow to cool.<br />
In the same pan, roast curry leaves and allow to cool. Grind the roasted green chillies, curry leaves, coconut (grated) to a smooth paste with salt and a pinch of turmeric powder. Bring this paste to a gentle boil, add little water, turmeric pulp and adjust consistency and salt as required and cook till the raw flavor of curry leaves goes off. The reduction allows flavors to concentrate. <br />
In the same frying pan used before, heat a tsp of ghee/ oil. Once the ghee/ oil is hot enough, season with mustard seeds. Once they begin to splutter, add cumin seeds and curry leaves. Pour this seasoning on the cooked broth, cover with a lid. Serve hot with cooked white rice.</div>
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Ashwinihttp://www.blogger.com/profile/08663522064732044471noreply@blogger.com0tag:blogger.com,1999:blog-7582873296460140548.post-1993535686618564392012-11-30T10:47:00.002-08:002013-01-14T06:48:31.913-08:00Cucumber Idli - Kadamb (Taushe Idli)<div style="text-align: justify;">
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<a href="http://3.bp.blogspot.com/-N5OnC8MWR-Y/ULj9nxY7A1I/AAAAAAAAFOI/3i4Lr8Wd7cw/s1600/Idli4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-N5OnC8MWR-Y/ULj9nxY7A1I/AAAAAAAAFOI/3i4Lr8Wd7cw/s400/Idli4.jpg" width="400" /></a></div>
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Do not know if I have ever confessed but I love one salad vegetable a lot - Cucumbers. This all began when Ma would insist that we eat one salad item as kids (which we hated at that time). I began with Cucumbers and Baby Onions. Few times, I would use Small Baby Onions and slather them in lime juice and salt (the ones we get in South Canara). They are available in the local markets as Bundled Onions (<i>Ghonche Piyav</i>) and are usually sold as a cluster of 20-30 onions. We always had 2-3 of the bundles as reserve stock in my <i>Ammama's</i> (Grandma) pantry comprising of vegetables, lentils, pulses, spices and flours. All the grand kids would compete on who would jump higher to grab the onions from the bundle. She would tie them with Plantain threads (<i>Vayu</i>) and suspend them to an iron rod which was hung between the wooden beams. We had traditional wood ceiling in our grandparents home. She would stock up Chinese Cucumber (<i>Magge</i>) and Ash Gourd (<i>Kuvale</i>) in this fashion. </div>
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My Ma made <i>Cucumber Cake</i> in the traditional Aluminum oven with sand at the bottom during our summer vacations. The cake was baked on the gas stove on very low flame cooked for a long period of time. The cake was so big that we would never be able to finish all of it. Some of the portions went to our extended family and friends. She also occasionally makes <i>Cucumber Dosa (Taushe Bhakri</i>) which turns out very tasty. A special variety of Cucumber which are pale light green skinned are best for this variety of Dosa. This is usually available during monsoon season in India. Another item Ma frequently makes is Cucumber Idli. Its also known as <i>Taushe Kadamb</i>. I wanted to steam these Idlis at home on many occasions but the lack of essential ingredient - Turmeric leaves (<i>Haldi Paan</i>) held me back. This time, I had a good stock of them and used the fresh leaves for the Idli. My Ma uses dried Curry leaves stem (<i>Shigir in Konkani</i>) to stitch the Idli containers made from Jackfruit leaves also known as <i>Khotto</i>. I used our good old toothpick to stitch the leaves together. The aroma wafting in the kitchen when the Idlis are steaming is simply awesome. It takes me right back to my parents home. </div>
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The Idli is supposed to be eaten with fresh home made butter (<i>Loni</i>) and is best enjoyed when eaten straight out of the steamer when its piping hot. The essence of Turmeric leaves seeps in the Idli thereby taking it a few notches higher in terms of flavor and uniqueness of this Idli. I have also tried to steam the Idlis in pressure cooker (without the whistle) and they turned out fine. Take your pick for choice of steamer. Either ways, the result should be the same. The preparation is a bit labor intensive but the taste compensates for all the hard work. </div>
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<b>~ Taushe Idli - Kadamb ~</b></div>
<div style="text-align: justify;">
<b>Prep Time: 30 minutes</b></div>
<div style="text-align: justify;">
<b>Cook Time: 20 minutes</b></div>
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<b>Yield: 4-6 Idlis </b></div>
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<div style="text-align: justify;">
<b>Ingredients:</b></div>
<div style="text-align: justify;">
Cucumber (Grated, seeds removed) - 1 and 1/4 cup</div>
<div style="text-align: justify;">
Idli Rava - 1 and 1/4 cup</div>
<div style="text-align: justify;">
Grated Coconut (fresh or frozen) - 1/4 cup</div>
<div style="text-align: justify;">
Salt</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
For Steaming -</div>
<div style="text-align: justify;">
Turmeric leaves - 4</div>
<div style="text-align: justify;">
Toothpick </div>
<div style="text-align: justify;">
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For Garnish -</div>
<div style="text-align: justify;">
Home made Butter cubes<br />
<br />
<i>Contraption -</i><br />
<i>Idli moulds - 6 </i></div>
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<b>Method:</b></div>
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</div>
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</div>
<div style="text-align: justify;">
Lightly rinse the Turmeric leaves. Cut a tiny portion from the tip and the bottom of the leaf. Dab the leaves with a kitchen towel to absorb any excess moisture. Allow to dry on a mat.<br />
Peel the cucumbers and remove the seeds. Grate it using the biggest holes on the box grater (I use a box grater which has many options for grating). Collect the cucumber water as well and do not discard it. </div>
<div style="text-align: justify;">
Once done, measure the amount of grated coconut. Add equal amount of Idli Rava. Add salt and keep it aside. The water from cucumber is absorbed by Idli Rava. Keep aside for 30 minutes. Heat water in an Idli steamer. Lightly grease the Idli moulds with Oil. Once the water in the Idli steamer is hot enough, mix the grated coconut to the previously mixed batter. <br />
Place the leaves inside the Idli mould and pour the batter inside the mould lined with turmeric leaves. Bring the edges together and stitch it with a toothpick. Steam with the lid on for 15-20 minutes.<br />
Check if done using a knife. Leave aside for couple of minutes and unmould by running the knife across the circumference of the mould. Serve hot with a cube of butter. <br />
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Step-by-Step Illustration -<br />
1. Rinse the Turmeric leaves, dab the extra moisture with a towel and dry them out in a cool place. </div>
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2. Grease the Idli mould with oil, add the turmeric leaves one at time in each mould as shown. <br />
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3. Add the batter over the lined turmeric leaves and stitch the two ends of the leaf with a toothpick. <br />
Steam for 15-20 minutes in an Idli steamer.<br />
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<br />Ashwinihttp://www.blogger.com/profile/08663522064732044471noreply@blogger.com2tag:blogger.com,1999:blog-7582873296460140548.post-50897370208330511552012-11-22T19:05:00.004-08:002013-01-14T06:49:03.156-08:00Pumpkin Side Dish - Konkani Style | Pumpkin Sukke (Duddya Sukke)<div style="text-align: justify;">
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<a href="http://3.bp.blogspot.com/-k9ITTOARKoE/UK7nH2UE-VI/AAAAAAAAFNY/BFcyhw-T5ME/s1600/Pumpkin-Sukke.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-k9ITTOARKoE/UK7nH2UE-VI/AAAAAAAAFNY/BFcyhw-T5ME/s400/Pumpkin-Sukke.jpg" width="400" /></a></div>
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Pumpkin is the flavor of the season. I see Pumpkins in all shapes and sizes appearing at the local grocery store. Lucky me, our local grocery store sells slices of Pumpkin. They are individually cling wrapped and packed which makes grub-for-two a snap. </div>
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Ma makes use of Pumpkin (<i>Duddi</i> in GSB Konkani) for <i><span style="color: blue;"><a href="http://konkanifoodie.blogspot.com/2010/09/mixed-vegetable-curry-gajbaje.html">Gajbaje</a></span>, Duddya Sukke, <span style="color: blue;"><a href="http://konkanifoodie.blogspot.com/2009/09/pumpkin-fritters-duddyaa-phodi.html">Duddya Phodi</a></span></i>. Recently, I was craving for the sweet and spicy flavor of <i>Sukke</i>. <i>Sukke</i> is a quintessential Konkani dish and typically has a semi-dry to dry texture. More often than not, its served as a side dish. The highlight of this dish is the finish, which is garlic seasoning aided with coconut oil. It certainly offers a different layer of flavor to the dish. Since its made with Coconut, I prefer to pair it with a lighter dish like Tomato Rasam (<i>Saaru)</i> etc. One could also pair it with <i>Phulkas/ Rotis</i>. If you like the marriage of sweet and spicy, then you are ought to love this simple dish. <br />
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<span style="color: #cc0000;"><b>HAPPY THANKSGIVING ALL!!</b></span></div>
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<b>~ Duddya Sukke ~</b><br />
<b>Prep Time: 15 minutes</b><br />
<b>Cook Time: 30 minutes</b><br />
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<b>Ingredients:</b><br />
Yellow Pumpkin (skin peeled, diced into chunks) - 3 cups<br />
Jaggery - 1/2 tsp <br />
Salt<br />
Coconut Oil<br />
<br />
<i>For Sukke Masala -</i><br />
Coriander seeds - 2 tbsp<br />
Urad Dal - 1 tbsp<br />
Red Chillies - 3-4<br />
Grated Coconut (fresh or frozen) - 3/4 cup <br />
<br />
<i>For Seasoning -</i><br />
Garlic cloves - 5-6<br />
Coconut Oil<br />
<br />
<b>Method:</b><br />
<div style="text-align: justify;">
Wash the Pumpkin and trim the tough skin from the surface. This can be a bit difficult considering that the skin is a tough one. Dice the Pumpkin into chunks of 1/2" each and set aside.</div>
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In a pan, heat a teaspoon of oil and roast Coriander seeds, Urad dal, Red chillies on low-to-medium flame. Allow to cool completely. Grind to a smooth paste with grated coconut and little water. Save the rinsed water as reserve to be added later.</div>
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In the same pan, heat the ground paste and add the Pumpkin pieces now. Mix gently so that the masala coats all the pieces evenly. Bring to a boil, add the reserved water, add salt, jaggery and cover with a lid. Let it simmer and cook till completely done and the nature of this dish is semi-dry to dry. </div>
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In a small frying pan, heat few teaspoons of Coconut oil. Crush the garlic cloves lightly and add to the hot oil. Allow the garlic to sear and brown lightly. Pour this seasoning all over cooked Pumpkin in masala. Mix gently and cover with a lid. Serve hot and pair with Tomato Rasam and cooked rice of choice or <i>Phulkas</i>.</div>
<br />Ashwinihttp://www.blogger.com/profile/08663522064732044471noreply@blogger.com3tag:blogger.com,1999:blog-7582873296460140548.post-62864611073476362502012-11-16T13:02:00.003-08:002012-11-16T13:02:51.172-08:00Bansi Rava Upma | Broken Wheat Upma (Bansi Rava Rulav)<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-fP-9B-QQw-o/UKan-eySOfI/AAAAAAAAFNE/sEbutaK7Ma8/s1600/Rulav.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://4.bp.blogspot.com/-fP-9B-QQw-o/UKan-eySOfI/AAAAAAAAFNE/sEbutaK7Ma8/s400/Rulav.jpg" width="300" /></a></div>
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Any self-confessed Konkani would wax eloquent on his love or hatred for the most common breakfast item - Rulav or Upma. There are different variations followed by most homes, but the conventional Rulav recipe remains the same. You can either love it hate it, but the dish is here to stay. I am a self-confessed Rulav lover. Rulav is a Konkani version of Upma and is usually made with Ghee aided seasoning and bits of Cashew Nuts. In my home, we rarely use onions and vegetables for Upma hence by default the Upma always ended up being a sweeter version. </div>
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A specific type of Rava is used for this dish which is the darling of many Konkani homes - Bansi Rava. The rava is essentially broken wheat and upon cooking renders itself to a soft, smooth and chewy sago like texture but very pleasing for the palate. The tiny broken grains proliferate in size once they come in contact with hot water and since the broken pieces cook very fast, its become a very popular go-to breakfast dish. The tiny wheat granules are made from broken wheat and is a healthy and low-calorie alternative to high-carbohydrate items. The rava can also be used to make Masala Upma, Peas Upma, etc. The dish is very portable and holds well for lunchbox as well. </div>
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I am extremely fond of this Rava and could not find a similar tasting brand in US, so the only option for me was to lug a small bag and enjoy hot Rulav in chilly winter mornings for breakfast. </div>
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<b>~ Bansi Rava Rulav ~</b></div>
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<b>Preparation time: 5 minutes</b></div>
<div style="text-align: justify;">
<b>Cook time: 10 minutes</b></div>
<div style="text-align: justify;">
<b>Yield: 2 servings</b></div>
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<div style="text-align: justify;">
<b>Ingredients:</b></div>
<div style="text-align: justify;">
Bansi Rava - 1/2 cup</div>
<div style="text-align: justify;">
Sugar</div>
<div style="text-align: justify;">
Salt </div>
<div style="text-align: justify;">
Ghee</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<i>For Seasoning -</i></div>
<div style="text-align: justify;">
Mustard seeds - 1/2 tsp</div>
<div style="text-align: justify;">
Curry leaves - 1 sprig</div>
<div style="text-align: justify;">
Green Chillies (split lengthwise) - 2</div>
<div style="text-align: justify;">
Red Chilli (split into two) - 1 </div>
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Urad Dal (split) - 1/2 tsp</div>
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Chana Dal - 1/2 tsp</div>
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Asafoetida - small pinch</div>
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Cashew Nuts (chopped) - 2 tbsp </div>
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Hot water - 1:3 (for any standard measurement)</div>
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1 part of Rava with 3 parts of hot water</div>
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<i>For Garnish -</i></div>
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Grated coconut - 1/4 cup</div>
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<b>Method:</b></div>
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In a deep dish, lightly toast the chopped Cashew Nut pieces in little ghee. Once lightly browned, transfer to a separate dish. In a separate vessel, bring hot water to boil, add desired amount of salt and sugar in it and stir well. </div>
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Add a bit of Ghee in the same pan used before for toasting Cashew Nuts and season with Mustard seeds. Once they begin to pop, add curry leaves and Green chillies along with one red chilli. Give a good shake and add the rava now. Toast it well on low heat till nutty aroma oozes from the rava and the color turns a shade darker. This process takes around 2-4 minutes.</div>
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Once the rava is toasty enough, add the hot water, give a gentle stir and cover with a lid. The rava cooks very fast in less than 7 minutes. Once water's evaporated, open the lid and garnish with grated coconut. Mix well and serve warm with Sev.</div>
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Ashwinihttp://www.blogger.com/profile/08663522064732044471noreply@blogger.com2tag:blogger.com,1999:blog-7582873296460140548.post-78351965416733256902012-11-13T14:08:00.000-08:002012-11-14T14:11:42.054-08:00Sprouted Mung Bean Curry with Cashew Nuts - Goan Style (Mung Gaathi with Biyo)<div style="text-align: justify;">
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<tr><td class="tr-caption" style="text-align: center;"><b><span style="color: #cc0000;">Sprouted Mung Gaathi with warm Phulkas</span></b><br />
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<b><span style="color: #cc0000;">HAPPY DIWALI TO ALL MY READERS!! MAY THERE BE LIGHT AND PEACE IN YOUR LIVES...</span></b><br />
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I am just back from India vacation and its taking a lot of effort on my part to get back to the daily routine. Ma pampered me a lot and now I have to force and drag my homesick self to the kitchen. Given a chance she will gladly cook for me day and night (I kid you not!) but this time I put my foot down and said NO. Many times we had home style lunches and dinners and we also went out often and met most of my family members and relatives. I am glad that Ma got some break due to the outings. Sometimes I get very annoyed seeing her in the kitchen all the time. I also realize that my parents have grown old and do not have the same energy levels as before. I was delighted to spend my time with my parents and together we had a gala time. We enjoyed out time together and chatted till our jaws ached. Now, back home its not an ideal situation but I am learning to move along though I'm feeling homesick yet again. <br />
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While in India, I got to know about Sandy and the mayhem she caused everywhere on East Coast of USA. I spent long hours watching CNN and the destruction left me teary eyed. My area has been badly affected as a result of Sandy. I see rebuilding and reconstruction effort everywhere and it makes me sad to see nature's fury which sometimes lies beyond the human realm of control. Things are getting better and slowly, bit by bit every effort is being made to ensure things are back to normal. For now, I don't have access to Indian groceries and I am managing with what I can procure from my local stores. <br />
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One of my favorite ingredients to cook with is sprouted Mung Beans. There is a different sort of deja vu when you soak the seeds, see them germinate and then the beautiful sprouts peeking out of the seeds - such a tiny experiential joy yet, so nurturing and nourishing. Ma often reminds me to eat them because of the cooling properties of Mung Beans especially the sprouted ones. </div>
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Back home, Ma makes two varieties of sprouted Mung Beans - <i>Muga Ghashi</i> - Konkani style and <i>Mung Gaathi</i> - Goan style. Goan cuisine is close to my heart and part of my heritage as much as GSB Konkani food which is also a domineering part of my ethnic origin. </div>
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<i>Mung Gaathi</i> is often prepared on days when vegetarian diet is followed in Hindu homes which is on Monday and Thursday. My <i>Maushi</i> in Goa strictly follows the routine even to this day and by any chance if you reach home for lunch, you are sure to have a hearty thali served with one green vegetable, one bean/lentil/sprouts based dish, a small piece of stuffed Mango pickle (Bharlele Tor) and a shallow fried item. I had earlier posted a short-cut version here which I resort to when I don't have time. This recipe which I have posted today is a bit long drawn but made during festivals with cashew nuts. Typically, its paired with Puri/ <i>Vade</i> (made with Wheat flour and tad bit Rice flour). I have a small community of friends and family in Goa and everytime I visit them, they fondly remember my favorite dishes and make them for me without fail. Aren't they sweet? </div>
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Today, years later when I tell my Aunts about my interpretation of their recipes, they gush and feel happy and nice.<i> Gaathi </i>as its called popularly in Goa has a thick, non-runny consistency and is often made with added Cashew Nuts/ <i>Biyo </i>or the tender version of these nuts available mostly during <i>Yugadi/ Gudi Padva</i> time in the market. They are also known as as <i>Bibbo</i>/ <i>Bibbe/ Biyo</i>. </div>
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<span style="background-color: white;"><b>~ Mung Gaathi with Biyo ~ </b></span></div>
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<span style="background-color: white;"><b>Prep Time - 8-12 hours of soak time</b></span></div>
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<span style="background-color: white;"><b>Cook Time - 30 minutes</b></span></div>
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<span style="background-color: white;"><b>Ingredients:</b></span></div>
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<span style="background-color: white;">Mung Beans/ Green Grams (sprouted) - 3-4 cups</span></div>
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<span style="background-color: white;">Jaggery - 1/2 tsp</span></div>
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<span style="background-color: white;">Turmeric powder - 2 pinches </span></div>
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<span style="background-color: white;">Salt </span></div>
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<span style="background-color: white;"><i>For Gaathi Masala - </i></span></div>
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<span style="background-color: white;">Coriander seeds - 1 tsp</span></div>
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<span style="background-color: white;">Black Pepper corns (whole) - 4-6</span></div>
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<span style="background-color: white;">Grated coconut (fresh or frozen) - 1/2 cup</span></div>
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<span style="background-color: white;">Green Chillies - 2</span></div>
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<span style="background-color: white;">Red Chilli (Byadgi variety) - 1 </span></div>
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<span style="background-color: white;"><br /></span></div>
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<span style="background-color: white;">For Seasoning -</span></div>
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<span style="background-color: white;">Mustard seeds - 1/2 tsp</span></div>
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<span style="background-color: white;">Curry leaves - 4-5</span></div>
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<span style="background-color: white;">Coconut Oil</span></div>
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<span style="background-color: white;"><b>Method:</b></span></div>
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<span style="background-color: white;">Sprouting the beans - Soak the Mung Beans in water overnight. Rinse the beans on day 2 and cover with a wet cheese cloth. On Day 3, tiny sprouts will spurt from the beans. </span></div>
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<span style="background-color: white;">Par-cook the beans in hot water with turmeric powder, jaggery and salt. In a small frying pan, heat coconut oil and sear the green chillies. Make sure you slit the chillies else the seeds burst owing to high pressure built inside. Transfer to a plate and allow to cool. In the same pan, roast coriander seeds, red chilli and whole black pepper corns. No need to add extra oil. Roast for 2 minutes and allow to cool. Grind all of the above to a smooth and thick paste. Add this paste to the cooked sprouts and bring to boil. Simmer with lid on 5-10 minutes.</span></div>
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<span style="background-color: white;">For seasoning, in a small frying pan, heat oil and season with mustard seeds once hot. Once they splutter, add curry leaves and turn off flame. Pour this seasoning on the curry and mix well. Serve hot with <i>Puris/ Phulkas/ Vade</i>. </span></div>
<br />Ashwinihttp://www.blogger.com/profile/08663522064732044471noreply@blogger.com0tag:blogger.com,1999:blog-7582873296460140548.post-2613672318824178672012-10-10T12:02:00.002-07:002012-10-10T12:11:34.225-07:00Cream of Broccoli Soup (Without Cream)<div style="text-align: justify;">
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<a href="http://2.bp.blogspot.com/-ci5IYwybmEk/UHXFMBcvYaI/AAAAAAAAFMY/OFh2Iw_kzt8/s1600/Cream-of-Broccoli.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-ci5IYwybmEk/UHXFMBcvYaI/AAAAAAAAFMY/OFh2Iw_kzt8/s400/Cream-of-Broccoli.jpg" width="400" /></a></div>
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With the onset of Fall, I gravitate to the hearty and comforting soup-bread routine. That pretty much sums up the dinner at times. I searched for various cream of vegetable soup recipes online and most of them used <a href="http://en.wikipedia.org/wiki/Roux"><i>roux</i></a> - the classic base for any white sauce and <i>cream</i> which I prefer to skip. I replaced the <i>roux</i> with potatoes (you will still get close-to-creamy texture) and added milk instead of cream. This may not be a classic cream of broccoli recipe but serves the needs (calories) and nutritional requirements of my family. </div>
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The body of the soup is more often than not, very thin and finely blended. To build it up, I created a good base with Celery and Onions. For a touch of green, I added few sprigs of <a href="http://en.wikipedia.org/wiki/Eruca_sativa"><span style="color: blue;">Arugula</span> </a>popularly known as Rocket. All this brought together with a pat of butter (its about 25 calories) and milk. We enjoyed the soup with Garlic Crostini made out of soft Baguette.</div>
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In Summer this year, I watched a documentary narrated by <span style="color: blue;"><a href="http://en.wikipedia.org/wiki/Anthony_Bourdain">Anthony Bourdain</a></span>, incidentally one of my favorite food writer and travel narrator, suggesting the method followed by Chefs in French cuisine for Cream of Veg. soups of any kind. The restaurant style pureed soups are apparently strained through a sieve multiple times for a silky, smooth texture. I didn't bother to do that, besides it leaves your soup with coarse home made flavor.</div>
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<span style="background-color: white;"><b>~ Cream of Broccoli Soup ~</b></span><br />
<span style="background-color: white;"><b>Prep Time: 10 minutes</b></span><br />
<span style="background-color: white;"><b>Cook Time: 30 minutes</b></span><br />
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<span style="background-color: white;"><b>Ingredients:</b></span><br />
<span style="background-color: white;">Broccoli (cut into tiny florets) - 4 cups</span><br />
<span style="background-color: white;">Warm Milk (reduced fat) - 1 cup</span><br />
<span style="background-color: white;">Celery (finely chopped) - 1 and 1/2 cup</span><br />
<span style="background-color: white;">Red Onions (finely chopped) - 3/4 cup</span><br />
<span style="background-color: white;">Potato (medium sized, diced) - 1 </span><br />
<span style="background-color: white;">Arugula (coarsely chopped) - 1 cup</span><br />
<span style="background-color: white;">Whole Black Pepper (coarsely crushed) - 1/2 tsp</span><br />
<span style="background-color: white;">Olive Oil </span><br />
<span style="background-color: white;">Butter (unsalted) - small pat </span><br />
<span style="background-color: white;">Hot Vegetable stock - 2 cups</span><br />
<span style="background-color: white;">Salt</span><br />
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<span style="background-color: white;"><i>For Garnish -</i></span><br />
<span style="background-color: white;">Red Chilli flakes - a pinch</span><br />
<span style="background-color: white;">Bread croutons - 4-5 per serving</span><br />
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<span style="background-color: white;"><i>Contraption needed -</i></span><br />
<span style="background-color: white;">Immersion Blender/ Heavy duty Blender </span><br />
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<span style="background-color: white;"><b>Method:</b></span><br />
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<span style="background-color: white;">Cut two large heads of Broccoli into tiny florets. Remove the tough fiber from the stem and chop the tender core and add to the florets. In a separate utensil, bring to boil the reserved vegetable stock. </span></div>
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<span style="background-color: white;">In a deep bottomed non-stick vessel, heat a pat of butter and splash of olive oil together. This prevents butter from burning. Saute red onions and celery. Let it wilt and cook to reduce in size. This process takes around 10 minutes. </span></div>
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<span style="background-color: #d9ead3;"><span style="background-color: white;">Add the Arugula, Potatoes and Broccoli now, season with salt and pepper. Add the hot vegetable stock and bring to boil. Warm up 1 cup of milk and add to boiling broth. Simmer and bring the veg. broth to boil, cover with lid on and let it cook till vegetables have fall-apart texture. This takes roughly 15 minutes. Turn off flame and allow to cool. Once semi-cool, blend it to a coarse puree. Serve warm or bring to boil before serving. Add more/less milk as per texture desired. I prefer to have thick consistency. Add a ladle of soup in a soup croc and garnish with red chilli flakes and croutons. Serve hot with hunks of toasted Peasant Bread/ Baguette. </span></span></div>
<br />Ashwinihttp://www.blogger.com/profile/08663522064732044471noreply@blogger.com2