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Spicy Lemon Rice: Meals from Leftovers:2
2006-12-01 17:02:09
Lemon Rice , originally uploaded by Anupama 72.Hallo people! The rice you see in the pic is made from leftover rice and the easiest and tastiest thing to russle up for a quick and filling breakfast. The recipe below is for 2 cups of leftover rice. All you need is:2 cups leftover rice, 1 onion finely chopped, 6/7 curry leaves, 1tspn mustard seeds, 1/2 tspn cumin seeds, a pinch of asafoetida(hing), 1tblspn urad dal(split black lentils), 2tspn peanuts, 2 tblspn green peas(optional), 2 green chillies slit lengthwise, 1/4 tspn turmeric, 2 to 3 tblspns lemon juice, 3 tblspn oil, coriander to decorate. Procedure:Heat the oil and add the mustard seeds. After the mustard seeds begin to pop add the hing, cumin seeds , curry leaves,green chilies, urad dal , peanuts ,green peas ,turmeric powder and the onions and saute for a few minutes until the onions are soft.Next add the rice and the lemon juice and stir everything well. Add salt to taste. Decorate with chopped coriander. Serve hot
More About: Lemon , Left , Spicy , Spic

Masoor Palak Medley spiced with Garlic (A very light Veggie
2006-12-01 17:02:09
Masoor Palak Medley, originally uploaded by Anupama 72.This weekend was one devoted to hogging everything in sight. It started on Friday evening itself when I had friends and their kids over for a high tea. I made Paneer Tikki with Chole,(It was all eaten up before I could take any snaps), Banana Muffins and Yummy Biscuit Rolls. Everyone loved all the goodies. We had the leftovers as Saturday Brunch. On saturday a friend invited us over for a sleepover and made a very delicious continental meal of Oat Cakes topped with grilled Chicken and drizzled with garlic sauce from the Schwartz range. This was accompanied by sauted Vegetables and mashed potato. Yum Yum Yum!!!. I even had 2 glasses of wine. Then dawned Sunday, a beautiful sunny and cold crispy day. We all went for a nice drive and ended up at a cute little pub called The Bell Inn. So lunch there was Smoked Haddock and Mozarella Fish Cakes drizzled with Sweet Chilli Sauce. I even managed to polish off some Brownie and Vanilla ice...
More About: Garlic , With , Spic , Light , Spice

Is this a Bakery or a Candle Shop?
2006-12-01 17:02:09
I visited this candle shop in Interlaken (Switzerland) on my vacation and was stunned to see some of the wax creations the lady had hand-crafted. I asked her permission to take a few pics so that I could share them with you guys. Take a look. These goodies look so real.
More About: This , Shop , Bakery , Candle , Baker

Wish You All A Very Happy Dassera
2006-12-01 17:02:09
With warmest wishes to all my Bloggo-Buddies. have a Very Happy Dassera. Leaving you a taste of the Amrakhand I have made to celebrate Dassera.
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Two Cultures and Two Kinds of Dumplings
2006-12-01 17:02:09
Veg Chinese ManchurianVeg Manchurian, originally uploaded by Anupama 72. Now before I give the recipe there is one thing that I would like to tell you all. This Manchurian is a total indianised version of the real Chinese dish. I am sure no one in China has ever eaten this unless they have come to one of the indian metropoles and visited a road-side chinese stall . These chinese stalls (at least the ones I have seen in Pune) have really fantastic names like Kung Fu Chinese , Wild Dragon Chinese or something like Great China Darbar. Now why a chinese eatery has to be called a Darbar is beyond me. To add to the authentic feel of the eatery the owner of the joint hires all chinky eyed waiters who resemble the chinese but are probably from Assam or Mizoram come to the big cities in search of work. But the fact remains that most of these joints serve great tasting food. It is spicy and can be ordered with as much chilly as you like. And hereI have tried to capture all those flavours. I ...
More About: Culture , Cult , Cultures

Thursday Tip of the Week No 8
2006-09-14 22:31:00
Hi all ! My tip this week is related to white coffee/tea mugs , cups and saucers. Now plain white crockery particularly white coffee mugs are not really a favourite with me . They are the kind you see in restaurants and hotel rooms ,but those are the ones I use currently as my landlord stocked the cupboards with the kind . The problem now is that after using them daily for tea they developed tea stains which wouldn't go after washing the mugs. But now I have a solution. And by solution I really mean a solution of water and Harpic White Bleach. Yes the trick is to add 2 capfuls of Harpic white Bleach (or similar bathroom bleach) to half a bucket(about 5 litres ) of water. Immerse all your cups , mugs and saucers in this solution in the bucket overnight. The crockery comes out pristine clean the next morning. All the stains are gone. Just wash all the glassware with warm soapy water the next day before using it to get rid of any mild bleachy smell that might linger.No, the bleac...
More About: Week , Thursday

Thursday Tip of the Week No 7
2006-09-07 16:03:00
Hallo people, the tip this time is for keeping your flowers fresh for a long time. There are two things you can do:1. Add a tblspn full of sugar and a tblspn of salt to the water in the vase (i.e. about 1 lt of water. Increase quantities of salt and sugar for more water)2. Otherwise you can simply drop two aspirin tablets to a vase full of water.I have tried both these tricks and I found that flowers stay fresher for at least a week longer than normal.
More About: Week , Thursday

Thursday Tip of the Week No 5
2006-08-24 10:33:00
Hi people! Thursday is here and so am I with my tip. The vegetable you see in the pic below is one of my favorites. Yes Butternut Squash it is. The only thing that stops me from buying it sometimes is the fact that it is so difficult to peel and cut. Sometimes I feel I'll break all my knives and cutters in this pursuit. But the problem has been solved . What you do is just cut the butternut into two pieces horizontally and then pop both the pieces into the microwave. Setting should be high and time taken is one min. Change the position of the squash after 30 secs. After 1 min remove the butternut and let it rest for few seconds. It is the easiest thing to peel and cut after that. Try it. I grated this squash for a raita today .
More About: Week

Jhatpat Chiwda
2006-08-20 16:08:00
OK now what do I say about Chiwda. For once I am lost for words. I mean there is so much to say about this snack that I just cannot say enough. Chiwda for a marathi person is not just a snack, its something very close to his heart, it is I would say a significant icon of maharashtrian culture. I would go one step ahead and say that every single maharashtrian person loves chiwda in some form or the other. And believe me there are a lot of types of Chiwda. Chiwda in its simple form is eaten as a daily evening snack with tea whereas the fancy chiwdas are made durings weddings and festivals like Diwali. And the best chiwda is the one made at home. As a child and even today my favorite pastime is to read a good book and gobble bowls and bowls of freshly made chiwda along with it. I remember my mother made tons of it and it was all gone in a couple of days. So you see I have to share with all you something that I love so much.Very Simple Ingredients:250 gms thin flaked rice (Poha)1/2 cup ...

Happy Birthday Vaishali!!!!
2006-08-17 12:37:00
Yes everybody ! It is Thursday the 17th of Aug and Vaishali's birthday today. Yes the same Vaishali (of Happy Burp) we all know who has shared with us innumerable scrumptious recipes and tantalised our senses with beautiful photographs. I am sure all of you would love to join in to wish her a Very Happy Birthday . And thats your cake Vaishali. Its not a show stopper where looks are concerned ,but where taste is concerned it is a winner. I made this delicious Banana Cake specially for your birthday,but I'm going to have to cut it and......eat it too. Sorry about that. Here's how I made it:100 gms soft butter,175 gms caster sugar2 eggs well beaten2 ripe bananas mashed225 gms self- raising flour1 tspn baking powder2 tblspns milk1 tspns vanilla essenceProcedure:Pre-heat the oven to 180 deg c.Prepare your cake tin by greasing it with butter and then dust it with flour.Sift the flour and the baking powder together at least twice.Mix all the ingredients in a large bowl for about 2 mins u...
More About: Cakes , Hali , Happy Birthday

Crispy Spicy Aubergine Slices
2006-08-11 18:49:00
Now Brinjal or Aubergine, like it is stylishly called now a days even by people who have called it Brinjal all their lives ,is something that as a child I was forced to eat by my mother. She cooked it in all possible interesting ways but even then it was something that I dreaded eating.It made me go green in the face. One fine day she made these crispy brinjal slices and told me to imagine that I was eating fried fish(which was my favorite) and then eat them. But clever and smart (read over-smart) that I was , I asked her whether she would eat fried fish imagining that it was brinjal (she is a pure vegetarian) . My mother, if I remember correctly, just left the room. But that was then. Slowly as a teenager and later in my 20s I developed a liking for this vegetable though still not in all its forms. But it was only after my marriage when I ate similar slices made by my MiL that I really began loving this dish and now I prepare it quite often .Hope you guys like it too. Simple Ingred...
More About: Spicy , Slice , Cris , Berg

Thursday Tip of the Week No 4
2006-08-10 10:47:00
The tip this week is related to home decoration. I made this floating arragement with flowers leftover from a wilting bouquet .Some of the flowers in the bouquet were very fresh even though most of the bouquet had dried up. I just didn't have the heart to throw away the fresh ones.The idea is to place one such arrangement:: 1.Outside your house on the doorstep when you are expecting guests , 2. In the centre of your dining table when you are entertaining and have buffet spread,3. Or just as a coffee table arrangement on festivals or special occassions
More About: Week , Thursday

Coconut Ladoos with a touch of Saffron Part 2
2006-08-08 17:05:00
All my dear Bloggo-o-buddies, right now I am confusion personified. The recipe of the coconut ladoos I posted along with the picture and the other info has just disappeared into thin air. And for some wierd reason Blogger refuses to edit my post. So I had to create an entirely new post for the recipe.I made these ladoos for Narali Poornima .It is the festival celebrated on the full moon day in the month of Shravan when all the fisherfolk worship the ocean with offerings of coconuts. Its that time when the south west monsoon is supposed to abate and the fishermen can cast their nets in the seas again and trade resumes again. For foodies like me it means preapring some sweetdish with coconut as one of the chief ingredients.Here's how I made themIngredients:3 katoris coarse semolina1 coconut grated (or 2.5 katoris dessicated coconut flakes)1/2 katori milk1/2 katori ghee (clarified butter)For the Sugar syrup:1.5 katori water2.5 katoris sugar1 tspn saffron1 tspn cardamom powder1 tblspn ...
More About: Saffron , Coconut , Part , Touch , Ouch

Thursday Tip of the Week No3
2006-08-03 10:47:00
Hallo people! I am back and this time it is Cool Minty Cubes I have for you. I made these mint cubes for a drinks party at home last week and they were well apprecaited, so I had to share them with you. I just put one leaf of fresh mint in each of the ice tray pockets and then filled the tray with water. These cubes look particularly pretty when put in fresh lemonade. Just put one or two cubes per glass , so that when they melt there is only one or max two mint leaves at the bottom of the glass. Lemonade with a touch of minty fragrance is very refreshing. With carbonated drinks they go well with Sprite and Bacardi Lemon Breezers. I also made a few cubes with coke . I hate it when my coke becomes all watery due to the ice. And coke cubes solved the problem.
More About: Week , Thursday

Tip Of The Week No2
2006-07-27 10:39:00
Not Ice-Cubes but Spice Cubes Hi , here I am back with my Thursday tip No 2.The small cubes and the large triangular blocks that you see in the pic above are what I call my spice cubes. The small ones are ginger cubes and the large blocks are frozen blocks of fresh tomato puree. I make these every 2 weeks and use them in all my curries and gravies. They really speed things up when actually cooking. You can make similar cubes with garlic paste and grated fresh coconut. Add a little salt to the ginger and garlis pastes before freezing and they keep for months in the freezer. I use small ice trays which I got in Ikea. So each ginger or garlic cube is equivalent to 1 tspn of paste and each tomato puree block is made from 1 large tomato.
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Tip Of The Week
2006-07-20 18:46:00
Hey all Blog-o-Buddies . Starting today I'll be posting a useful tip every week on Thursday. You might know some of them already or you might never have heard some. The tips will be mostly pertaining to cooking and the kitchen, but I might squeeze in a couple of tips which might help you in your work in the rest of the house too. Anything that will appeal to the Domestic Goddess in you and make your Godly Tasks easy.Okay here goes:Do you buy jaggery (unrefined palm sugar) in the form of a block and find it tiresome to break it down into smaller pieces. Well just pop the entire block into your microwave and set the microwave on the medium setting for 20 secs (when doing it for the first time keep a close watch on the block because every microwave will operate differently) When you remeve the block it will still look like it did before you put it in. But if you gently press it down with your palm it will easily crumble into a heap. If it doesn't crumble easily just pop it back into ...
More About: Week

MIX VEGETABLE PARATHAS (PURNA PARATHAS) I got t...
2006-07-14 17:34:00
MIX VEGETABLE PARATHAS (PURNA PARATHAS)I got the idea of making these parathas from a marathi T.V serial I used to watch regularly back home in Pune. The scene was such that a newly wed girl tries her hand at cooking and makes mixed veg parathas (she calls them Purna Paratha s : Purna meaning Complete in marathi) for everybody in her new home and how at first they turn up there noses at eating something so alien to them but after the first bite they are all gaga about it and cannot stop singing their praises. Well I hope you people will also go gaga over my recipe. It is completely my creation and it is a very wholesome dish that can be eaten as breakfast, lunch or supper. well here goes:Ingredients needed:For the outer cover of the parathas:3 cups wholewheat flour, 2 tspns salt, 1 tspn fennel seeds powdered(optional), 1 tspn turmeric powder, 1 tspn chilli powder 2-3 tblspns oil.For the stuffing:2 large potatoes boiled and mashed, 1 carrot grated, 1 onion grated, 2-3 cl...
More About: Potatoes , Vegetable

Aaloo Methi Fry
2006-07-05 16:59:00
Aaloo Methi Originally uploaded by Anupama Puranik. A Family FavoriteIngredients:8 Baby Potatoes 1 cup green peas boiled2 tblspns Kasoori Methi1 large tomato pureed1 onion chopped2 tspn cumin seeds (jeera)2tspn Dhana jeera powder (cumin and coriander powders)1/2 tspn garam masala3-4 tblspns oilProcedure:Peel the potatoes, prick them with a fork and boil them in salted water until cooked but firm. drain the water and keep the potatoes aside.Heat the oil in a pan (Kadhai), add the jeera and fry for few seconds. Then add the chopped onion. Fry the onion till golden brown. Next add the kasoori methi and fry again for a few minutes. Now add the tomato puree and fry till the oil separates. Add to this the garam masala, the dhana-jeera powder and chiili powder.Mix the masala and the powders well and again fry for one minute.Lastly add the boiled potatoes and the peas to the mixture and stir them in gently. As the potatoes are bolied in salted water check the taste before adding more salt.Gar...