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Something's fishy - Salmon Croquettes
2008-02-21 23:48:00
Though the pink fish is much loved by both the husband and I, I never really took to cooking it at home. It took just one recipe to change the status quo. A recent issue of Cooking Light had an easy and healthy recipe for salmon croquettes. What do I say about CL? Love their lo-cal take on food. I didn't use as much mayo as listed in the recipe and omitted the flour altogether. Still the

Cooking with a wise herb
2008-02-13 00:19:00
2008 appears to be a year for unexpected gifts. It started with chocolate, then decadent mango burfi from my sister in law and most recently, sachets of dried sage (get the bad pun in the title?) from the lovely Jaden. And it's only February. Hopefully the year of the Rat will continue to bring more goodies (hint). I have been cooking all sorts of greens lately. So much that the cashier at the
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Spilling the 'Beans' - Peshawari Biryani
2008-02-05 23:40:00
Yes, I am finally sharing the recipe I promised here. It's a biryani with an identity crisis. When my sister in law gave me the recipe she called it Peshawari Biryani . Jiggs Kalra makes it with kala chana and calls it Kale Moti Biryani in Prashad. And somewhere on the web it might be referred to, rather uncharmingly as, Vegetarian Biryani. A rose by any other name etc. etc... I made this biryani
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Bittersweet Love - Dill Dosa
2008-02-02 00:55:00
Sneaky tactic 1: add leafy vegetable to dal Sneaky tactic 2: add leafy vegetable to idlis, dosas & parathas Amaranth, turnip, pumpkin, drumstick, sour greens... I'd see them in the grocery bag, decide I wasn't going to take a bite and then wipe my plate clean! Mothers... they would make impressive politicians no? If you turned up your nose at the mere mention of dill, remember 'never say never'.
More About: Love , Dosa , Bittersweet , Dill

Scallion Zunka for JFI
2008-01-30 23:26:00
Yes, the plan was to make a 'dum' dish with the casserole but I realized my pantry was missing a couple of ingredients. Onions on the other hand? Never run out of them. Though authentic zunka is made with onions, I used scallions (spring onions, green onions... so many names for such a dainty looking thing!) in this recipe. The garlic/ curry leaves tadka is not common either but this is how a

Peek into the Kitchen
2008-01-18 23:44:00
The only coordinated 'set' in my kitchen are the dishes; almost everything else is an haphazard collection assembled over the years. And this casserole is undoubtedly one of my favorites. It is 32 years old, and has traveled across 8 cities and two countries. It occupied the pride of place in my mother's kitchen and it does now in mine. Curries and biryanis, soups and gratins, noisy dinners,
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The Nun's Revenge
2008-01-16 23:41:00
No blasphemy here. That is honestly the name of the drink. This Italian hot chocolate is so delicious and indulgent, it is assumed it can't be chaste! In fact the author has compared drinking it to a religious experience :-) I really didn't need further encouragement but as luck would have it, Padmaja's fabulous Fairtrade Goodie Bag arrived in the mail (thank you dear!). Nestled between the
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So(y), so good - Scrambled Tofu
2008-01-09 23:52:00
In one of the magazines I picked up on the flight back home there was a lovely sounding recipe for scrambled tofu. To be honest tofu and I aren't the best of friends. Considering the darn thing is nothing short of a superfood though, I grudgingly send out invitations for dinner now and then. But first thing in the morning? Could my husband and I prove to be gracious hosts? A closer look and I
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Happy New Year!
2008-01-02 19:58:00
I am back from my trip; it was a much needed, completely relaxing vacation that I enjoyed so much I am finding it hard to get back to work! But it is the 2nd of January and I have no excuse left. So nose to the grindstone. Meanwhile here's wishing all of you a happy, healthy and peaceful 2008. I promise to get back to blogging soon.
More About: New Year , Happy , Happy New Year , Year

Treasure Hunt - Fresh Tuvar
2007-12-07 23:53:00
Authentic 'vadu mangu' pickle, Punjabi vadis and dhanraj chillies all in the same aisle - the local Indian store delighted my in laws no end! Shopping took on the feel of a treasure hunt. They took their time strolling through the store, searching every nook for an edible surprise and came home eager to experiment.I'd never have noticed the packet of fresh pigeon peas (tuvar lilva) had my mother in law not zeroed on it. Fresh tuvar is a seasonal (monsoon) produce and I haven't had the opportunity to eat it in years. Sometimes it takes a different perspective to show us things in a new light.Just like this month's JFI host, Linda whose curiosity and enthusiasm about Indian cuisine makes me look at it with renewed appreciation.FRESH TUR UPKARI (Pigeon Peas Stir fry)1 cup green pigeon peas or peas1/4 tsp mustard seedsa pinch of asafetida1-2 green chillies, slit1 red chilli, halvedoilsalt to tastegrated coconut and finely chopped cilantroDefrost peas in the microwave (or set to tha...
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Better late than never Chana Kebabs
2007-12-06 23:30:00
This was going to be my entry for Suganya's wonderful event, Vegan Ventures but work interfered. Breaking all blogging rules (hopefully the Union Leader will protect me!), I am still posting the recipe because it's just so delicious and easy. What's a few days here and there when good food is at stake hmm? So here are my better late than never chana kebabs.The recipe is from my sister in law (yes, I steal from her and she still shares recipes with me!) It's very flexible - the chana and potato are the only essential ingredients and you can pretty much play around with the rest.KALA CHANA KEBAB (Garbanzo Kebab)(recipe from my sister in law)(makes 9-10)1 1/2 cups kala chana1 potato, boiled1/2 tsp coriander powderred chilli powder to taste1/2 tsp tandoori masala/ garam masala etc.1 small onion, finely chopped2 tbsp cilantro, finely choppedenough bread crumbs, corn flour, semolina etc. for binding*saltoil for fryingSoak chana in 3 cups of water overnight or for 5-6 hours. Combine wi...
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Back to basics - Garam Masala
2007-11-22 01:48:00
Up until a few years ago if I came across a recipe with garam masala as an ingredient, I'd just open a packet at random and toss in a teaspoon. Then I'd wonder why the dish never tasted authentic enough.Enlightenment finally dawned with the help of Madhur Jaffrey. When I got her book for the first time and browsed through the glossary, I realized I was doing everything wrong. Make your own garam masala and make it fresh were Jaffrey's first instructions. Why? Because packaged garam masala contains more of the cheaper spices like cumin and coriander instead of the expensive ones like cardamom and cloves. So much for authenticity!Since then I use the masala liberally whenever a recipe calls for it. Sometimes even if the recipe doesn't call for it because I love the aroma! There are a few things I am grateful to Jaffrey for - teaching me to eat turnips for example, or making the perfect rogan josh but this garam masala tops the list by far.GARAM MASALA(adapted from this recipe by M...
More About: Back , Back To Basics , Basics , Garam Masala

Get together grub - Gobi ka Kheema
2007-11-21 01:52:00
This Diwali was over before we knew it. For the first time we had many family and friends close by so we were busy either hosting a party or going to one. At one such dinner we were served a dish that not only tasted great but sounded it too - Gobi ka kheema.My immediate thought was to get the recipe so I could blog about it! But the party was a raucous and chaotic affair and finding a quiet moment with the host was out of question.Coming home, I googled for the recipe and after a couple of hits and misses with soy chunks and paneer, landed on this page. The recipe seemed a close approximation of what I had eaten. I modified it a little and relished the dish all over again. If you want to steer clear of koftas and paneer for your next party, give this kheema a shot. You won't be disappointed.GOBI KA KHEEMA (Minced Cauliflower)(adapted from this recipe)(serves 2-3 as a main)1 medium cauliflower1-2 bay leaves1/2 tsp cumin seeds1-2 onions, grated or pulsed in a blender1 tsp ginger gar...

Clicking Noodles
2007-11-19 22:58:00
Last month I didn't get the time to shoot eggs but this time I was determined to make it to Click. So here is some spinach & chives linguine for you. This is right now one of my favorite products at Trader Joe's. I am not paid by TJs for advertisement but I really wouldn't mind it since I love almost everything they stock :-)
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Let there be 'peas'
2007-11-17 23:14:00
This dish has many, many memories attached to it. On our annual trips to Goa, we couldn't eat fish until we had visited all temples. And it invariably used to be a short trip because we had to head to my uncle's home soon after. So consider this -seafood lovers + seafood paradise + (4 to 5 temples x 1-2 rituals each) - no seafood = really cranky seafood lovers!!I am exaggerating of course. It wasn't that bad. Contrary to popular perception Goa has amazing vegetarian fare to offer and we didn't feel deprived at all. I remember we used to eat this peas curry with freshly baked buns and it was sheer bliss! Goa's bread deserves a post of its own. Poetry can be written on the subject and it would still not be enough. (See Mahek's post).This curry is an example of how legumes are cooked in the region of Malwan/ Goa. Roasted coconut, use of whole spices like cinnamon & cloves and the distinct lack of bedgi chillies sets this cuisine apart from its Kanara counterparts (though ther...
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More power to 'Powerless' Cooking - Rasayan
2007-11-15 21:02:00
When EC's mixer went on the fritz for a few days what did she do about it? Start a blog event of course! 'Power less cooking' is an one-off event that she is hosting to encourage us to cook without the aid of electrical appliances.Since most of the recipes on this blog begin with the words "grind the coconut to a smooth paste", you'd think I'd be at a loss here. Not so. There a few dishes in our cuisine that not only do not require grinding, but in fact do not require any cooking at all (yes, that's what I said). They were meant for the sultry summer days when working behind a stove was difficult for the woman of the house. And they were usually yogurt or milk based to cool the body.EC has allowed us the use of electric stoves, but I decided to challenge myself further and make a no-cook dish ie. no switching on the stove. Rasayan came to mind immediately - a kheer made with coconut milk and fruit. If that isn't different enough, it has jaggery instead of sugar for added exoti...
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Season's Eatings - Khajur Halwa
2007-11-08 21:00:00
Since Vee has continued her tradition of hosting JFI Diwali (and breaking all the rules!), I decided to continue mine; posting an easy, hassle free Diwali dish. Last year it was Moong Dal Ladoo, this year it's Khajur Halwa.Okay so it's not originally hassle free. The authentic, mom version is quite labor intensive - cooking the dates in milk until it solidifies into a mass. But the (lazy) daughter version considerably cuts down on the slogging behind the stove by using khoya.No matter which method you use, you will love this creamy, subtly sweet (no sugar yay!) halwa redolent with the goodness of dates. If you still aren't convinced let me add it uses only a tablespoon of ghee.KHAJUR HALWA (Date Fudge)(serves 3-4)3/4 cup dates, pitted and chopped1 cup khoya (mawa)*, crumbled or grated1-2 tbsp honey1 tbsp ghee, melteda pinch of cardamom powdera pinch of nutmeg powder (optional)chopped cashews and pistachios, for garnish(If you find it difficult to chop the dates pop them in the fr...

Blog Hopping & a Bharta
2007-11-05 23:04:00
Far from biryanis and koftas, when I am blog hopping (really, who coined this term? It makes us all sound like rabbits!), I am actually always on the lookout for recipes I can cook on weekdays. It is when I am staring at the crisper in the fridge without an inkling of how to use up the zucchini or ridge gourd that I need inspiration from my friends. Here are a few recipes that came to my rescue.Before you shake your heads in disbelief that we eat nothing but gourds let me add that these recipes have been tried over the last several weeks and I couldn't help but devote an entire post to them!Ridge gourd with Pathrode (patra) - I'd never have thought of combining the two. But Richa did. All I can say is go ahead and make this rightaway - it's just the most delicious way to eat ridge gourd.Another day, another unique combination - Musical's equally tasty Zucchini Paneer Subji.Nupur's recipes are so precise I follow them blindly. And they never fail me. This Maharashtrian style pre...
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One a penny, two a penny - Buns
2007-10-04 23:50:00
I was introduced to Mangalore buns after my marriage. Two days after to be precise. "Let's make buns for breakfast tomorrow", my mother in law told me. I nodded my head, awed that she was not only a good cook but a great baker too. I imagined us buttering warm buns fresh from the oven, while sipping tea and engaging in lively conversation (those darned Enid Blytons again!).To cut an embarassing story short, I realized buns were puris only after my mother in law poured oil into the kadai instead of pre heating the oven!!Buns, are made with bananas and maida and served with chutney (the version we grew up eating was made with rice flour and called 'kelyache wade'). Since I learned the recipe from my mother in law who favors whole wheat over maida, that's how I make buns too.BUNS (Banana Puris)2 cups whole wheat flour (or maida if you prefer)1 overripe banana4-5 tbsp sugar1/2 cup yogurt, beaten1/4 tsp baking soda1 tsp cumin seedssalt to taste1 tsp oil + oil to deep fryPeel and mash...
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My Salad Days
2007-10-01 20:34:00
"Does it come with a salad?", this is my hopeful question in most restaurants. No matter how eager I am to try the main course, the salad remains my eternal favorite. To crunch on fresh greens with a seasoning of the simplest ingredients is such a fulfilling, palate cleansing act in my opinion.This inclination to raw food stems from my childhood - if you have a father who whips up a salad every single day and enjoys creating dressings from some really unique ingredients - you are bound to view salads differently.(the book & the tool)My interest in food and cooking started by perusing my mom's cookbooks when I didn't have anything to read. Today I have a collection I am really emotional about (yes, I get emotional about my books!). It's not huge, but I have bought each book (or it has been gifted to me) with a lot of thought behind it.One such book is 'Twelve Months of Monastery Salad s' by Victor D'Avila Latourette, a Benedictine monk. It is a collection of almost 200 salad...
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RCI Karnataka - Udda Mooga Pole
2007-09-25 21:45:00
You know how after three hours of misunderstanding the hero finally decides he can't let the heroine get away but, alas she is on the way to the airport? Will he make it? He rushes to the airport only to see the plane take off before his eyes. Dejected he turns to head back home and... you know the rest.I kind of felt the same way with all the blog events of September. I had big plans for MBP and the Cookbook Challenge but I missed the bus (or plane). When I finally found some time to post a recipe I was pretty sure the most important one would have gone by too. I checked hostess Asha's blog and goodness, there it was - RCI Karnatak a patiently waiting for me near the boarding gate!So here I am with my entry - dosas made with urad and moong dals. Apparently I am not the only one who prefers hassle free, non fermentation recipes. With temperatures dropping everywhere, I received a few requests for more instant recipes. This is the third instalment after paan pole and sanna pole and ...
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(No) Labor Day Breakfast
2007-09-05 03:57:00
I am all for relaxed, weekend brunches that involve a long, decadent meal (and some slogging over the stove) but when you get three days off in a row like this one, I inevitably turn towards easier, faster options after the fancy fare. No 'laboring' for me, thank you :-)This is the savoury version of gulpohe. You can either make the cumin coriander powder fresh in a mortar and pestle or use readymade powders (if you are making breakfast in 7 minutes, you might as well make it in 5!).Remember to be slightly heavy handed with the coconut and oil, it helps the poha soak all the flavors.KALAILE PHOV (Spicy Mixed Poha)(serves 2)1 cup thin poha1/2 onion, finely chopped1/4 cup coconut, grated1/4 tsp turmeric powder1/2 tsp red chilli powder1/2 to 1 tsp cumin-coriander powdersalt and jaggery to tasteSeasoning -2 tbsp oil1/4 tsp mustard seeds6-8 curry leavesGarnishing -3 tbsp cilantro, finely choppedCombine poha, coconut and onion in a plate. Sprinkle a few drop of water over poha (coconut ...
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Gold Rush
2007-08-29 23:35:00
Teppal (also tirphal but not triphala), an unique ingredient to Konkani cuisine is pure culinary gold. It is valued not because it is rare or expensive, but because a mere whiff of it is enough to elevate a dish to a gastronomic experience. Of course gastronomic experiences are highly subjective, so don't expect to open a jar of teppal and fall in love at first sight. This won't be an instant infatuation, but a relationship that builds over time. You might perhaps wrinkle your nose at first, then gradually grow to like it's lemon scented aroma, then finally acquire a taste for it.If a recipe calls for teppal, beg, borrow or steal it. Or raid your sister in law's pantry and accidentally drop a packet in your bag when she isn't looking but get it by whatever means necessary. Because there is no close substitute (so stop judging me!)Teppal is generally not ground in a masala or eaten. It is used fresh when in season then dried and stored for future use. The inner berry is discarde...
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Bagels for Breakfast
2007-08-28 18:10:00
Blame it on all those Enid Blytons as a child but for the longest time I was utterly fascinated by scones. And clotted cream. Coming home exhausted after their investigations, Julian, Anne, George et al always tucked into "hot, buttered scones with clotted cream and strawberry jam". It all sounded so exotic, so delicious. And so far removed from Rasna and masala Maggi that I pestered my parents endlessly to bring me some scones! Now that I think about it, with all their talk of food, Blyton's books were more a 'what'scookin' than a 'whodunit'!The next phase of food curiousity came with high school French. In the text Pierre and Henri taught us how to conjugate difficult verbs. Were they content going to the libarary two days in a row so we could learn present and future tense? Non, they also found time to visit the boulangerie and buy croissants, gateau and pain au chocolat so we could learn more about French food. In an 11am class. To drool, am drooling, will drool....When I ...
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JFI Rice - Sanna Polo
2007-08-26 19:50:00
Having my mother in law stay with us the last few months has ensured my recipe book gets updated regularly! Page after page has been filled with my hurried, illegible scrawl as she makes yet another variety of dosa for breakfast. Sweet, savory, bitter sweet, tangy, spicy... no flavor has been left untried.We invariably follow a pattern as she sets about prepping the ingredients -MIL: soaking riceMe: "are we making paan pole tomorrow"?MIL: "I was thinking of methi dosa actually"Me: get book, scribble...MIL: soaking dalMe: "so it's mushti pole for breakfast"?MIL: "how about sanna polo instead?"Me: get book, scribble...Sanna polo is a spicy dosa made with cabbage and served as a side dish in a rice-dal meal. This is one of those convenient (no fermentation yay!) and versatile dishes that you can quickly adapt to your own tastes. Use any leafy vegetables lying in your fridge, make idlis (called sanna mudde) instead of dosas and serve it for brunch or make vadas/ bondas (called ambado) ...
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Same difference - Morkholmbo
2007-08-24 22:39:00
For almost every Konkani recipe I post, I unfailingly receive a comment that goes, "we make something similar called xxx" or "this is called yyy in my language". It's made me realize that our cuisine has more in common with its' South Indian counterparts than a deep and unwavering love for coconut.For an upperi and kootu, we have upkari and koot; for a kuzambu, we have kholmbo and for moar kuzambu, there is morkholmbo. Who'd have thunk?MORKHOLMBO (Vegetables in Buttermilk)(serves 2-3)1 colored cucumber (maggen/ mogge)1/2 green bell pepper1-2 green chillies2 tbsp coconut, grated1/4 tsp mustard seeds1/2 tsp fenugreek seeds1/2 tsp split black gram dala few curry leavesa pinch of asafetida1 cup thick, slightly sour buttermilk (or beaten yogurt)Peel cucumber and dice into cubes. Deseed and chop bell pepper into cubes. Grind coconut and chillies to a fine paste. Keep aside. Heat oil in a pan. Add mustard and fenugreek seeds. Add dal, asafetida and curry leaves and saute till golden.Com...
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Express Meals - Kohlrabi Dal
2007-08-08 18:56:00
As if all the events in blogosphere weren't tempting enough, my friend Mallugirl has gone a step further and thrown a challenge in the face of us exhausted bloggers - express meals. She wants to know if we can whip up a decent meal in 10-30 minutes.10 minute meals in my kitchen are heated leftovers, but 30 minutes is right about the time I spend on a weekday meal. For Mallugirl's challenge, I stuck with good ol' rice and dal, letting the pressure cooker do most of the work. If you have the standard 3-4 burner stove and a good knife to make prepping easy, express cooking can be a breeze. Some tips I follow -- keeping most of the ingredients at hand before I actually begin cooking (mise en place)- preparing vegetables (ie. peeled, chopped and stored in ziploc bags in the refrigerator) whenever I can- planning menus in advance- multitasking!NOL KOL - MASKA SANG AMBAT (Kohl rabi & Drumstick Dal)(serves 2-3)2 small kohlrabi4-5 pieces of drumsticks1 cup red gram (tur dal)1/2 tomato,...
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New Friends - Radish
2007-08-03 19:07:00
Radish, dill, kohlrabi, pumpkin... armed with new recipes from my mother and mother in law, I am trying to see beyond their rather overbearing personalities. Admittedly we aren't the best of friends yet, but the ice has definitely melted.So, if my temperamental grocery store permits, I am going to try introducing them over the next few weeks.MULANGI SUKKE (Sauteed Radish)(serves 2)1 white radish, peeled and diced into small cubes1/2 onion, chopped1-2 green chillies, slit1 tbsp coconut, grated1/2 tsp mustard seedsa few curry leavesoilsalt to tasteHeat oil in a pan. Add mustard seeds and when they pop, add curry leaves, chillies and chopped onion. Saute on moderate heat till soft (not brown). Add radish cubes and steam cook till just tender. Season with salt. Top with grated coconut and serve.* Add black gram (urad) dal or cashews for a different tasteMULYACHI KOSHIMBIR (Radish Raita)(serves 2-3)1 radish, peeled and grated1/2 onion, chopped fine1-2 green chilliesa tiny piece of ginge...
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A 'song' for JFI Chillies
2007-07-31 20:01:00
Konkani food by and large is spicy, but not fiery hot. On a scale of 1 to 10, where 10 is a Kolhapuri 'tambda rassa' (red curry and that should tell you everything) or an Andhra pickle (needs no introduction), I'd rate it at 7. This is of course a blessing for a wuss like me but let's pretend you didn't read that.We make up for this restraint in spice with color. Make that COLOR. Konkani curries (ghasshi, ambat, randayi etc.) are a deep, inviting sunset color. My most abiding memories in my mother's, aunt's or mother in law's kitchen is of them running a critical eye over the masala in the blender and deciding if the color is just right.The secret? Byadgi or Bedgi chillies - these wrinkly, deep red chillies from Karnataka are supremely important to our cuisine. Roast them in oil and you get curries that look like this. In my own kitchen, depending on the dish or cuisine, I use Byadgi, Kashmiri (they are less spicy and have equally wonderful color) or Reshampatti chillies com...
More About: Chillies , Song

Back... and frying
2007-07-25 18:31:00
First it was the sightseeing with my in laws, then the move to a new apartment, then a road trip... and well, blogging kept taking a back seat to it all. One good thing though, I realized I am not as obssessed with my itty bitty space on the web as I thought!It's only after I received dire threats from my most avid readers (that would be my family) did I click on the 'New Post' button. The 'comeback' recipe is fried shrimp - nothing short of our favorite food could have coaxed me out my hibernation. Any form of fried seafood is considered a complete meal in my family, or at least an essential food group!Back home when my mother fried shrimp for dinner, my brother and I would make her count each piece and place it on our plate. 4 for him, 4 for me. Of equal size too. I think we'd have measured them if we could!! What can I say? Fried shrimp is known to induce such extreme behaviour.(4 for me, 3 for my husband!)BHAJILE SUNGTA (Fried Shrimp)10-12 medium raw shrimp1/4 tsp turmeric...