BON APPETIT

Potato in Groundnut & Onion Gravy (Urulai Thirattal)

2012-02-29T19:55:00.003+05:30

February 2012, has a day extra- yup it's the leap year and today being February 29, I wish all the leapers a very hearty & happy birthday ! A funny thing happened this morning, I was telling my daughter about leap-year and how/why the day comes once in every four years. Listening intently, my angel added with a straight face that she would have loved to be born on Feb 29th so that she could have cut 4 birthday-cakes in one party.Laughing out loudly, I secretly adored the innocence childhood is all about- where does it vanish mysteriously as we grow ???

Coming to today's recipe, the search for a different & tasty side-dish led me to exploring Revathi's space, who is the Blogger of the Month - Feb and I was quite smitten by the Kaai Thirattal she had posted. I learnt, that the dish, a specialty of Tamilnadu literally means vegetables coming together with a few spices & nuts. "Kaai" means Vegetable" and " Thirattal" means " to gather".
This age old recipe was basically designed for the working class people to have all the possible nutrients in one dish yet be easy on the pocket.
Ain't that cool ? And it tasted every bite wonderful ; nutty sesames,heat from peppercorns, power packed groundnuts and the sweetness of the caramelized shallots & onions gave the gravy an exotic taste and a rich look !

You can use any vegetable for it like cauliflower,potato,carrot & peas or make it more glitzier with mushrooms or cottage cheese.

What's in it :- (Serves : 4 ; Prep time : 20 minutes,cooking time : 20 minutes)

Potato - 500 grams
Tomatoes - 3 medium (pureed or chopped)
Oil: 1 tbsp
Salt : to taste
Water - as required

For the Spicy Paste :-

Oil - 1 tsp
Groundnuts - a fistful
White sesame seeds - 3 tbsp
Pepper corns - 2 tsp.
Cumin seeds -1 tsp.
Red chillis - 1 to 2 - to taste
Shallots - a fistful
Onion - 1 -large (roughly chopped)
Curry leaves: 1 sprig

Here's How :-

Boil the potatoes. Peel them & cut in to small chunks. In a wok, saute the ingredients given in blue (for the spicy paste) in oil and once they turn golden brown, take off flame. After it cools down, grind them in to a smooth paste with little water (if required).

In a wok or non stick kadai, add oil and as it warms up, saute the pureed or chopped tomatoes. When it is half cooked add the ground paste and cook on low flame. Add a cup of water if the mix becomes sticky. Let it cook till the oil separates. Add the cubed potatoes and mix well. Let it simmer for a while adding more water if required. Once the mix thickens to required consistency, garnish with coriander leaves and serve.

Enjoy !

Round up of Fast Food Not Fat Food # 7

2012-02-27T21:42:00.001+05:30

It's a pleasure to see so many healthy entries for the event Fast Food not Fat Food guest hosted here. 35 entries spouting healthy & delicious ways of eating food is indeed cool and a special thanks to all the participants. Do accept a small token of appreciation celebrating your healthy cooking !

Without much ado, a look in to all the recipes :-

Vardhini @ Zesty Palette sends in tasty and the very yum looking Idiyappam

Sukanya @ Sukanya's Musings sends in this awesome Green Dhoklas

Sadhana @ Sensibleveg sends this healthy Split chickpeas & Purple Cabbage fritters & frothy Banana Blueberry Whey Shake

Julie @ Erivum Puliyum sends lipsmacking Soya Cutlets & Pathiri

Raji @ Vegetarain Tastebuds sends in the hot looking Lauki Muthia & truly scrumptious Sweet Cinnamon Roasted Chickpeas

Archana @ Mad Scientist Kitchen sends the yum Kadli/Harbara Chaat and Hema @ Hema's Adugemane sends healthy Alammurabha

Rasi @ Vegetarian food & Me sends tasty Paneer Sandwiches and Roshelle @ Chef Aldenente sends the perfect accompaniment to flatbreads Sarson ka Saag

Gauri @ Pasta & paratha sends yum Spinach & Cheese Panini and kavita @ Edible Entertainment pips in with Spicy puffed Rice

Deeksha from Meri Rasoi contributes Potato Chaat & Saranya shares Bottle Gourd Patties

Kalpana sends in Mixed Dal Palak Fry, Spanish Green Olive Mustard Salad, Sindhi Koki & Avacado Chutney

3 delightful entries :

Pari @ Foodelicious Baked Couscous & Cottage Cheese Salad Sprouts Curry Gongura Pigeon peas Curry, Mango & Ginger Chutney ,Broccoli-Sprouts Pancake Dhokla

Healthy & Tasty has never looked so hot :-

Priya @ Priya's Easy & Tasty recipes sends 3 fingerlicking soups Bottlegourd &Chickpeas Gravy ,Creamy Leek & Squash Soup, Zucchini & Sprouts soup

Kalyani @ Sizzling Taste Buds sent in 3 Ragda Patties ,Low Fat Spicy Cinnamon Muffins Baked Potato Chickpeas soup Sprouts Adai Dosa, Triple Chocolate Cupcakes (Wholewheat & eggless), Safed Vatayanchi (Usal & Misal)

Truly lipsmacking :-

Finally the brainchild of the event Priya Mahadevan @ Nowserving sends yummy Vegetable Kurma & Fondue

Thanks once again- Eat healthy, Stay fit

Classic Carrot Cake with Cream Cheese Frosting

2012-02-23T22:34:00.002+05:30

Where does the time run away ? - It seemed just yesterday that a wobbly, vulnerable & truly adorable bundle of joy was plopped in to my unsure hands and it's already 3 years - my darling prince has grown & how ! A bumpy start to say the least, the journey has been wonderful & profoundly enriching. Sreenivas- it's a privilege to be your amma and I am growing & becoming a better person along with you. God bless you boy

My son loves cake and the more creamier or chocolate-y it is, the better. On a spree to keep it healthier, I baked a classy carrot cake that screams elegance, and tastes delightfully moist & wonderful.

Voila - a cake is born that's supremely divine

The recipe has been with me for quite a long time courtesy furious jotting from a magazine at my friend's place. I played with the recipe & tweaked it by substituting part of the sugar with brown sugar and enriching it with raisins & walnuts

What's in it :-

All Purpose Flour - 250 grams (sieved)
Baking Powder - 1 tsp (sieved)
Cinnamon powder - 3/4 tsp
Salt - 1/2 tsp
Baking Soda - 1/4 tsp (sieved)
Nutmeg Powder - 1/4 tsp
Eggs - 2
Granulated Sugar- 125 grams
Brown Sugar - 125 grams
Sunflower oil - 125 ml (or any vegetable oil)
Grated Raw Carrots - roughly 375 grams
Raisins - 60 grams - approx
Walnuts - finely chopped- a fistful

The cake on its own is perfect though, to make it more glamorous you can dress it up with cream cheese frosting or any other drizzle your taste-buds clamour for ! Since my daughter is not a cream/icing fan, I did a very small batch of the frosting. You can however double the recipe accordingly

For Cream Cheese Frosting :-

Cream Cheese - 125 grams
Butter - 30 grams - softened
Vanilla - little drizzle
Icing Sugar - enough for a spreadable consistency

How :-

Grease & flour round cake pan/ or any other shaped tin. Mix together all ingredients in blue (flour,baking powder,cinnamon,salt,baking soda,nutmeg).

In a large bowl, whisk the eggs & gradually add both the sugar, beating until light. Tip in oil slowly while still beating/whisking it . Stir in the flour-spice mixture and tip in the carrots,raisins & walnuts. Stir until well combined.Scrape in to the prepared pan.

Bake @ 350 F/ 180 C for 40-45 minutes or till the fork inserted in to the centre comes clean and top of the cake springs back when lightly touched. Cool it on a wire rack .

For the frosting, cream together cheese, butter & vanilla and gradually add enough sugar for a smooth spreadable consistency.

Once cooled, spread the topping all around & enjoy.

It's off to Radhika's I love baking & Anzz's Valentine Special

Bangala Dumpa Annam (Potato Pulao from Andhra) & Winners of the giveaway

2012-02-20T13:21:00.000+05:30

Do you think twice before cooking the same dish already showcased ? Do you plan your meals according to the umpteen events happening in the blogosphere ? Do you constantly feel the urge of dishing out something wow ? of course, you are a food blogger and your quest to keep your blog glitzy & glam must be driving your family members crazy.
Gone are the days when hubby-dearest used to wish for some scrumptious treat regularly --- now he is actually wishing I stop dishing out something nice. His only request is to cook something hearty & comfy and most importantly not for the blog. I think about the pictures that the dish will produce & the request more often than not gets a boot with a "I am a food-writer and I have a hungry blog to satiate" retort :p

Luckily for ~~him~~ us, the not to cook for blog bug has bitten me hard these days and I am up to dishing out & eating hearty food. Yup, I do think about my blog and dish out something to keep it happy, but am glad to be cooking dishes that are more likely to appeal to our current palate. This rice dish was cooked for review of the book Southern Flavours but appealed immensely and was thoroughly enjoyed.

Rice, the versatile ingredient has a peppy makeover with poppy seeds & coriander giving the spice factor & the very humble potatoes bask as being the highlight of the dish. The dish is a specialty from the region of Andhra in South India. A few changes were given- for instance, I used olive oil instead of the ghee/clarified butter specified. The author has painstakingly explained the process of getting fresh coconut milk, which no doubt has its charm & appeal but I used store bought coconut milk.

What's in it :-

Long Grained Rice/Basmati rice - 1 cup
Potatoes - 2 large - peeled & cubed
Onions - 2 large- finely chopped
Green chillis - 3 to 4 - to taste
Ginger & Garlic paste - 1 tsp each
Salt - to taste
Coconut Milk - 200 ml ( I used store bought)
Water - enough to mix with coconut milk (for cooking rice)

For the spice powder :-

Cardamom - 2 to 3
Cloves - 2
Cinnamon stick - a small piece
Poppy Seeds (Khus-khus) - 2 tsp
Coriander Seeds - 2 tsp

For Garnish :-

Ghee /Clarified Butter - 2 tbsp (I used olive oil)
Cashew nuts - few - roughly chopped
Coriander leaves - a few sprigs - chopped
Curry leaves - a few

For Tempering :-

Ghee/Clarified Butter & Oil - 2 tbsp (I used olive oil)
Mustard Seeds - 1 tsp
Cardamom & Cloves - 2 each
Cinnamon stick - a small piece

Here's how :-

Wash rice & soak in water for 30 minutes. Drain & set aside. Grind all ingredients for the spice powder & set aside. In a heavy bottomed pan, add the ghee/oil and as it warms up let the mustard crackle & sizzle. Dump the whole spices mentioned in the tempering (cardamom,cloves, cinnamon) and fry for a few minutes.

Add the potatoes and saute for 2-3 minutes.

Tip in the onions & green chillis and fry for a few minutes till the potato is cooked & golden brown.

Stir in ginger & garlic paste and saute for a few seconds. Mix in the spice powder and fry for a minute.
Add coconut milk with water as required, and bring it to a boil over medium heat.
When it begins to bubble, mix rice & salt.
Reduce heat & cook it for 15-18 minutes or as required till the rice turns tender & fluffy.In a separate skillet, roast the cashewnuts in ghee/oil till they are golden brown and garnish them over rice along with coriander leaves & curry leaves.
Serve hot with choice accompaniments.
Enjoy

Finally, the winners of the giveaway have been selected.
Gauri @ Pasta& Parathas is the International winner ; Radhika @ Tickling Palates is the winner within India.
Congratulation ladies, Your books are on the way.

Vegetarian Shashlik on a Bed of Buttered Rice - A guest post for Kalyani @ Sizzling Tastebuds

2012-02-16T20:03:00.000+05:30

It is indeed the world's best feeling to get pampered silly; who doesn't love the tingly excitement of being wooed n floored? I am all for getting hopelessly drenched in love and going tizzy about expressing it ! Having said that, do we need one particular day to tell someone we love that they are special ?? I say, make everyday the 14th of February - let your loved ones know that they are adored n cared. Go that extra mile in spreading joy with gusto !

Spread L.O.V.E & CHEER ALL-AROUND

On that sprightly note, please check out my guest post for Kalyani @ Sizzling Tastebuds

I invaded her space by dishing out my daughter's eternal favourite Paneer Shashlik with other ingredients

Luscious cubes of Cottage Cheese (Paneer) ,fresh mushrooms , delightful chunks of pineapple play in a heady medley of peppy marinade. They are then threaded to skewers and grilled till smoky & Charred

One hearty lunch

Do Check it out ! Enjoy !!

Southern Flavours - Book Review

2012-02-10T23:04:00.001+05:30

Stashing recipes from newspapers/magazines and hoarding cook-books is a new-found passion of mine :) Imagine my joy & delight when I learnt that Chandra Padmanabhan's latest cook book was on it's way for review !

While the likes of Mallika Badrinath & Meenakshi Ammal grace my bookshelf as the definitive answer to South Indian Cooking, Chandra's latest offering manages to make its presence felt and did not disappoint me. I learnt that this book is fourth from her stable and all the three of her previous books were best sellers - WOW.

Southern Flavours is a treasure trove of recipes from Tamilnadu, Kerala, Andhra & Karnataka.The variety of dishes vie for attention with well written recipes and clear measurements. Ideal forbeginners as well as seasoned cooks, the book isa cherished read.

The book has 172 pages & 150 odd recipes out of which 50 recipes are a new addition.The author has packed in her favourite recipes from her previous books, thus ensuring that readers who have missed out on her earlier outings get an arresting glimpse of her forte. Her fans are also kept satiated with new recipes.

The book beginswith contents and is divided in to 8 sections including

- Basic Recipes

- Sambhar & kuzhambu

- Rasam

- Poriyal & Kootu

- Rice

- Snacks

- Sweets

- Accompaniments

Every section describes about the heading and what to expect in it. For instance in the section Basics, she lists out easy recipes on making the quintessential sambhar & rasam podi (powders)

In the section Rasam, she details the importance of the dish as an appetizer and the myriad ways of cooking that hearty preparation. As much as 12 varieties of rasam has been highlighted and a few like Kosu-Carrot Rasam & Moru Rasam had me hooked !

Snacks, has an interesting array of bites ranging from Ragi Vadai to Oats- rava Idli.With an eye on calorie intake, she has highlighted a few snacks for the health conscious.

In fact in the Rice Section, I was surprised to see olive oil for the spice paste in the recipe of Bissi Belle Hulli Godhi (Spicy Sambhar with Broken Wheat) !

What makes the book a pleasant read, is the soothing font and the lovely pictures. Speaking of the clicks, the macro shots of the dishes by N. Prabhaakkar are dot-on, giving a clear idea of how the end-product would look like.

I dished out Bangala Dumpa Annam (Potato Pilaf from Andhra) & Malli Thokku (Coriander Leaves Chutney) from her book and they were heartily devoured.

What I liked about the book :-

Table of Measures :- While an innate sense of proportions guide my cooking, the measures (Metric as well as US/Imperial) given in the recipes is welcome.

Glossary :- List of ingredients with English,Hindi & Tamil Names definitely gets my vote

Buffet & Menu Suggestions:- I am sure that even a seasoned host will be baffled while planning a lunch or dinner party. In this regard, the buffet spreads & suggested menus has my undivided attention.

Notes & tips :- The best part of the recipes are the friendly tips as well as notes that accompany them. The serving suggestions, tips to make the dish more healthy and the type of utensils to be used for cooking a particular dish is appreciated. For instance, she notes how a Ragi Roti can be fortified with more goodness by adding fenugreek leaves & omitting coconut

Due Credit:- Recipes learnt from her friends & relatives are given due credit like Sheela Auntie's Pulusu !

Other Observations :-

A picture speaks 1000 words and I would have definitely appreciated more of them. Especially for dishes like the Broken Wheat version of the Bissi Belle, a click would have lifted the recipe notches !

An indication of which dishes are from her previous books and which of them are new would certainly have added to the interest factor.

Final Word :-

The book, a westland publication is priced at INR 599/-. An ideal gift to new brides as well as folks venturing in to South Indian cooking , the book is definitely a keeper.

Thanks blogadda for this wonderful opportunity to review this book under the Books Review Program

Serradura (Macau Sawdust Pudding)

2012-02-08T11:30:00.000+05:30

The months of Jan & Feb sees a whole lot of celebrations- my bundles of joy as well as hubby dearest celebrate their birthdays and the days from 23 Jan to 23 Feb is dotted with sinful indulgences. What aggravates those guilty tuck-ins are not the extra serves of the final outcome but the ingredients itself. For instance this dessert requires condensed milk and guess who had (many) a hearty lick from the tin :p
The need for restraint goes for a toss when I see the milkmaid tin and can you blame me ? Every drop is a trip to heaven & back. The weighing scales are not taking it kindly and are repaying me back heavily (pun intended:)

This month's Blog Hop Wednesday sees me paired with Neetz Kitchen. Her space is full of finger-licking good recipes and I had my eye on a few of them; finally zeroed down to the Serradura or the saw-dust pudding, that I had been meaning to try for quite some time. The moment I saw the clicks of the pudding, the sweet fairy in me clicked and the dessert beckoned.

Nope, I was not put off by the absence of whipped cream - instead used Amul's Fresh Cream and the result was equally ~~appreciated~~ devoured. The cream did not give the same stiff peaks after beating it, and hence could not create the multi-layered effect; nevertheless it was delightful in every sense of the word.

Serradura - an exotic name to a very simple & easy to assemble multi-layered dessert.

This delight has its origins in Macau and is called so because, the powdered biscuits give an earthy saw-dust feel to it. The original recipes see addition of gelatin or egg-whites and makes it quite a complicated indulgence. You can create a sure party-winner by assembling this dessert in catchy glasses and WOW everybody!

I freezed a portion of the contents in a covered plastic box and served it as ice-cream to my daughter. You can enjoy this multi-layered dessert like an Ice-cream Cake too !

Succumbing to the diktats of my sweet tooth, I increased the quantity of condensed milk (more than 70 ml specified in the recipe) up to 100ml. You can taste the mix and decide the quantity !

Preparation:
In a bowl whip the cream and when it reaches just before the peak stage add in the condensed milk & vanilla essence and whip till peaks are formed. In case, you are using fresh cream like I did, whip till all the ingredients bubble up & are frothy.

Powder the biscuits and nuts coarsely in a processor or by using the ziplock rolling pin method (where in the biscuits and nuts are put into a ziplock bag and after closing it are given resounding thumps till they are powdered)

How to arrange them:

In a glass, spoon in the whipped cream.(you can use a piping bag if needed). Then carefully add in a spoonful of biscuits-nuts mixture making sure the corners are covered. Then again add in the whipped cream and then the biscuit mix. Repeat this process till you reach the top of the glass. Decorate with chocolate shavings/cocoa/nuts. Refrigerate till set and dig in.

Linking it Radhika's Blog Hop Wednesdays; also to Anzz's Valentine Special and to Kalyani's Valentine Fest - Served with Love

Enjoy !

Gothumai Payasam (Broken Wheat Kheer) - A Guest Post by Revathi - Blogger of the Month

2012-02-01T10:02:00.000+05:30

You first eat with your eyes

Proving this age old adage true is this month's blogger.The food pictures from her hearth screams - DEVOUR ME !
Not only does her space contain a variety of lip-smacking recipes across diverse cuisines, her plating & presentation blows you off. I am delighted to have Revathi of KAARASAARAM as my guest for the whole month of February.
A very humble & lovely person, she is a fine cook & a passionate photographer literally blowing life in to her clicks. Have you feasted your eyes on her Green Powder Mix ? Simply magic =P~
Touching people's lives as a Doctor, she is a Super Mom to her little angel, besides being a dedicated blogger.
It was with a lot of hesitation that I approached her for the Blogger of the Month series happening here and was delighted when she immediately accepted my request.

Without further ado , I present to you Revathi in her own words
---------------------------------------------------------------******************---------------------------------------------------------------

Hello everyone,

I am so delighted to do this guest post for one of the most passionate blogger, cook and human I ever met in recent times. Even though we haven’t met in person , there is this invisible thread of passion for cooking, photography, simple family values and the enthusiasm to connect with others which brings us together. I was surprised that I was invited to do a guest post in Priya’s blog so soon as I am nowhere when compared to super bloggers and cooks out there.

I was elated and right away started thinking about what to do as I have to match Priya's expertise in cooking yummy recipes.

Before I jump to the recipe, Priya wanted some words about me, my culinary and non culinary journey. I am a very simple person and don’t like to write essays about me. I am a professional, married and have a 3 year old daughter. My roots are in Tamil Nadu but have spread my wings to the UK.

For me being a doctor is hobby and I do it because I was trained to do it. My real passion is anything to do with a camera. I have a degree in digital film making from London and done a few short films as well. I do have a thought of doing some more short films and probably documentaries in a couple of years time. Cooking has always been a part of my day to day activity but the relationship between food and photography got married and deepened only after I started the blog.

Now I quite enjoy it as it has paved way to new friendships. My choice of dishes is usually simple home made ones which are very common in any Indian household but also try other cuisines and methods of cooking.

I wanted to make a recipe that is simple and truly reflects the traditional roots of my place. I am sure most of you are familiar with this one. Wheat is usually used as an offering to the Sun God.

Godumai Payasam [broken wheat payasam] is famous in our geographic part of origin. The raw wheat kernels are broken into smaller pieces and used to create various savouriy and sweet preparations. It is an excellent substitute instead of rice.

Thanks Priya for inviting me to do the guest post, I am humbled and honoured to be a part of this new “Blogger of the month @ BON APPETIT”. It has made me think even more about what I should do next to keep up with lovely bloggers like you.

Gothumai Payasam (Broken Wheat Pudding) :

Broken wheat: 250 gms.
Second or medium coconut milk : 1 ½ cup
First or thick coconut milk : 2 ½ cup.
Jaggery : 500 gms.
Ghee: 1 tbsp.
Coconut oil: 2 tbsp.
Coconut gratings: 4 tbsp
Cashews and raisins: a handful.
Whole cardamom pods: 4-5.
Nutmeg powder: 1 pinch.
Ginger powder: ½ tsp.
Salt: ¼ tsp.
Water [for cooking the wheat]: 4 cups
Warm water [to melt the jaggery]: 1 cup.

Method:

1.Clean the wheat and roast it one medium flame with I tbsp. of ghee.

2.Pressure cook the wheat with 4 cups of water on medium flame for 4-5 whistles. Melt the jiggery in cup of water and strain to remove impurities.

3.Let the pressure settle down and open the lid. Press the wheat inbetween your index finger and thumb and make sure it is cooked and soft.

4. Drain the excess water and transfer the cooked wheat to a non stick kadai and place on medium flame.

5.Add the crushed cardamom pods, grated coconut, salt , melted jaggery, medium thick coconut milk, ginger and nutmeg powder. Simmer for around 10-12 minutes until the mixture is thick and glossy and a wonderful aroma emanates.

6.Fry the cashews and raisins in coconut oil and keep aside.

7.Add the thick coconut milk [reserving 1 cup ]and the fried cashews and raisins along with the oil and mix well.

8.Remove from flame and let it cool for 10-15 minutes.

Serve warm with extra helping of thick coconut milk as the payasam will thicken more when cooled.

Note: The key to a good gothumai payasam is fresh ingredients and use in the right proportions. You can try cooking the wheat with thin coconut milk instead of water to give extra flavor. You can avoid the coconut gratings and make the payasam only with the wheat.

Enjoy !

Coleslaw Wraps/ Food Cures - Review & Giveaway

2012-01-29T10:50:00.000+05:30

The best six doctors anywhere

And no one can deny it

Are sunshine, water,rest, and air

Exercise and diet.

These six will gladly you attend
If only you are willing
Your mind they'll ease
Your will they'll mend
And charge you not a shilling.
~Nursery rhyme quoted by Wayne Fields, What the River Knows, 1990

While, I am no expert on Food in general and nutritive & healthy eating in particular, I can safely say that, while sunshine,water,rest & air are something which we may not have control over ; diet & exercise are definitely within our ambit and we can strive to bring positive & proactive changes to it.

In this regard, the book Food Cures forces us to think deeply about our daily food habits and how we can bring a healthy perspective to it, thereby keeping ailments at bay !

Sometime back, I received a mail from Joy Bauer team to find out if I was interested in reviewing her book Food Cures and I was delighted. Having already heard glowing views about the book from various sources, my immediate answer was in affirmative. When I received the book, the only words that crossed my mind on flipping a few pages was Treasure Trove.

Joy Bauer - The leading nutritionist has a simple food philosophy, whereby nutritive & healthy food when eaten in right proportions can aid in curing many ailments. The theory is heart warming and something that can be easily followed. While, you have a host of other sites including all and sundry telling you the same thing, what is special about this book is that, it is a is a fine collection of information relating to a host of topics including weight loss, glowing skin,happy smile, osteoporosis,type 2 diabetes,boosting memory, fighting migraine etc and she actually forces the readers to think like a nutritionist by minding the food habits.

It is not a simple makeover, it takes time but with patient planning and sincere approach, what she promises is that, eating healthy becomes habitual and a way of life.

I tried her creamy low calorie version of the coleslaw and used it as a spread for the phulkas, the Indianised Tortillas and the result was one lovely lunch.

For the Coleslaw :-

Shredded Cabbage - 1 cup
Shredded Carrot - 1/2 cup
Scallions - as required - chopped
Dried Cranberries - fistful (I used Dried Figs)
Low Fat Mayonnaise - 1/8 to 1/4 cup - as required
Apple Cider Vinegar - 1/2 tbsp (you can also use orange juice)
English Mustard - 1/2 tsp
Salt - to taste
Ground Black Pepper - to taste

For the Wraps :-

Phulkas/Tortillas - as required
Coleslaw - as required
Pieces of Tomato,cucumber
Pepper powder to sprinkle

How :-

Combine the ingredients in a large bowl and toss to mix. Layer the phulka/tortilla with generous dabs of the coleslaw, top it with the veggies (Non Vegetarians- you can add turkey breasts) & sprinkle pepper powder. Roll & dig in.

Now how does she tackle the issues ??

For every issue, the problem is broken in to 4 step program - the first being Start with the basics, second is Your Ultimate Grocery List wherein she details potential food to stock up for that issue, third being Going above & beyond to go for that extra mile in preventing issues and finally meal plans including breakfast/lunch/dinner options.

I was very much hooked to her pages on Boosting Memory & averting cardiovascular diseases. She has shared a whole lot of insights both food & otherwise as to how to keep your brain active & sharp as well as what food aids in keeping the memory from slipping !

A few dishes I tried out were the Cottage Cheese & Cantaloupes as well as the Scrambled Eggs with Peppers, mushrooms & onions. Both of these were part of the breakfast options under the issue of Vision. The scrambled eggs also found its way in to an option for dealing with arthritis issue.

Another yummy breakfast under the cardiovascular disease that was thoroughly enjoyed by us was topping peanut butter on a slice of apple.

What I like about the book :-

Information on what can aggravate health issues, how food can be planned & menu executed to tackle the issues.

In the eventuality of eating-out, what to look out for & what to avoid, for instance she says that people who eat gluten-free dishes must never order oats when at a restaurant or buy prepared/packaged foods that contains oats. Why ? Though oats are naturally gluten free, they can be contaminated with wheat during the growing , milling or packaging process.

The book is loaded with interesting information about ingredients as well as issues.

Addressing FAQ's on all concerns.

A comprehensive list of ingredients to stock your pantry for all the issues mentioned.

Nutritive recipes for a healthier lifestyle.

Other than the diet planning she has also harped on herbal & other supplements to boost the lifestyle.

Now for the fun part, Joy Bauer has happily agreed for giving away this book to 2 readers (one within India & one International). The books will be shipped by Joy Team to the lucky winners selected randomly by me.

Giveaway from Jan 30 - Feb 15
Winners will be announced on Feb 20

There are 2 books to be won, anyone can participate

You can share about this giveaway on your FB page or tweet about it

What you need to do (Leave a comment) :-

To enter this giveaway , share your thoughts on how do you ensure healthy eating ?
Where do you want the book to be sent ?
Your e-mail address.

Think Healthy, Eat Right,Stay Fit :)

Baked Onion & Amaranth Greens Pakodas with Creamy Cauliflower Dip & Happy Republic Day

2012-01-26T17:30:00.001+05:30

Freedom in Mind,

Faith in Words,
Pride in our Heart,
Memories in our Souls.
Lets Salute the Nation on
REPUBLIC DAY."

(Message Courtesy : Rediff)

With the patriotic fervor played to the hilt, my daughter looked forward to something different to spend her afternoon satiated. I could only think of Priya Mahadevan's Baked Pakodas & Cauliflower dip that not only was an indulgence uber healthy but also surprisingly tasty.

Priya by the way is the Blogger of the Month at my space. It was a perfect opportunity for me to showcase two of the bookmarked recipes from her versatile blog.

Verdict :- That my daughter, a certified fried-food junkie gulped down the baked stuff with the dip, goes to prove that the snack is kid-friendly and the dip totally yum ; it goes without saying that I merrily indulged :))

Baked Amaranth Greens & Onion Pakodas (Fritters)

(Quantity : 10)

Whole Wheat Flour - 70 to 75 grams approx (sifted)
All Purpose Flour - 70 to 75 grams approx (sifted)
Baking Powder - 3/4 tbsp to1 tbsp
Onion - 1 small - finely chopped
Amaranth Greens (Mulai keerai) - a fistful - finely chopped
Olive Oil - a generous splash
Cheese - as required - optional - grated
Milk - as required
Chillis - 1 to 2 - to taste
Salt - to taste

Here's How :-

In a bowl add the sifted flours and mix baking powder & salt. Add the chopped onion, chillis & the amarnath greens and mix well. Add grated cheese and tip in the olive oil & required milk to make it a lightly mushy dough (pakoda batter consistency).

Preheat the oven to 205 C/400 F and grease the muffin tray/individual muffin liners. Scrape in a tablespoon of the dough/batter in to the muffin pan.

Bake for 25-30 minutes or till you see the browning of the top.

Enjoy hot with tomato sauce/dip of your choice. I served them with creamy cauliflower dip.

Creamy Cauliflower Dip

Cauliflower - 1 big head
Milk - 1 cup (I used full cream milk)
Garlic - 3 pods
Salt - to taste
Pepper Powder - 1 to 1 1/2 tbsp
Olive Oil - a dribble or two
Almonds/Pine nuts - Toasted (For Garnish)

Here's How :-

Cut the head in to small florets and let it soak in salinated hot water for a few minutes. In, the meanwhile warm a pan and add milk, along with pepper powder & garlic and bring it to a boil. Add the drained florets and let it cook till they turn sufficiently cooked & tender.

Toast some almonds or pine nuts and set aside.

Once the florets cool, grind it to a fine paste along with required salt and scoop it in to a serving bowl. Garnish with toasted nuts and enjoy with savoury snacks/pita/sandwich spread/steamed veggies

Enjoy !

Linking the Cauliflower dip to Siri's Healing foods- cauliflower ; guest hosted by Vardhini

Charred Aubergine & Cottage Cheese in a White Gravy (Hubby Cooks & Clicks)

2012-01-24T16:36:00.001+05:30

Last week when Wikipedia shut down for 24 hours under a self-imposed ban to protest SOPA, I read an article in one of the social readers as to what will happen If the Internet itself goes Kaput for a day? While it is really difficult to imagine such a situation, I did a small test on myself to see if I am immune to being online 24*7.
It is not that I am addicted to the net or checking FB & Twitter status every second - more often than not the unscheduled power cuts & kids make sure that I stay away from computer. Still, the very thought of being totally cut was challenging and I decided to stay off for a day but not before I paid all the bills/dues online ;)

It's nothing great that's what I told myself and started off on a positive note.While the first few hours went well with me getting friendly with newspapers & a few books which I have been meaning to read for quite some time, the fact that the net was out of reach made me long for surfing after some time. But truthfully, staying offline helped me to finish so many work that had been pending for a while and the kids got more MUMMY time ! There was an ache to check mails & surf late in the day but managed to curtail those thoughts with some outdoor activity with kids.

The next day I was very glad to get back to my beloved laptop & getting connected all over again ! :D The self imposed ban made one thing clear - it is not entirely impossible to survive without being plugged (people have lived their life in the past without being perpetually on net), but it's more imperative to appreciate the resources availble & use them judiciously. Taking things for granted never pays.

Today's post has my favourite bharta getting a glamorous makeover. Hubby Dearest likes to don the apron every once in a while and experiment with the available ingredients. More often than not, the simple & routine dishes gets a glossy look with his magic touch. And he absolutely loves the fact that we go totally gaga over his culinary skills and is in a constant ache to WOW us.

Last week, he was early from work and decided to give the aubergine a different twist with a rich gravy & added cottage cheese to further pep it up.It was finger-licking good and my daughter, who was thrilled to see her favourite cheese in the gravy wiped her plate clean.

The fun part was seeing my hubby juggle the camera as well as the ingredients ; the kitchen resembled a war zone for those 40 minutes ~X(

The smoky eggplant & the cottage cheese spiced up was a yum treat !

Here's How :-

Wash the aubergine & pat dry. Grease it all around with little oil and put it directly on the stove top @ medium flame. Let the eggplant char complete, constantly turning it all around, so that it is cooked from inside too.

Grind the Cashew nuts along with milk to a fine paste.Once the aubergine cools off, peel its skin & take of its crown. Mash it with a masher /fork & set aside.

In a pan/wok, add oil and as it warms, add the garlic and saute till the aroma of the . pods tickle you & then tip in the chopped green chillis, mint leaves and coriander leaves and saute for a few minutes. Then add the shallots and the onion and saute for a few minutes.

Spice up the mix with red chilli powder & garam masala. Saute till the raw smell goes away. Add the chopped tomatoes and let it cook till they are mushy. Let the mix cook on a low-medium flame till the oil starts leaving sides.

Add the mashed eggplant and cook for a few minutes till the mix blends well with other ingredients. Now dunk the cashewnut paste and cook for a few minutes. Finally add the cottage cheese and give the mix a good swirl. Season it with salt as per taste.

Garnish with coriander leaves & take off flame. Serve hot..
Linking it to Vardhini's Dish it Out- Brinjal & Garlic ; hosted by Sangee

Bottle Gourd & Green Peas Khichdi

2012-01-17T11:21:00.000+05:30

My 3 year old is humming the Coca-Cola advertisement these days ;
in his sweet,gibberish & guess what language voice the verses sound magical !
And that's when I took time to really find out what the lyrics were all about

Ummeed Waali Dhoop
Sunshine Waali Aasha
Rone Ki Wajah Kamm Hai
Hansne Ke Bahane Jyada
Zidd Hai Muskurayenge
Khush Rehne Ka Hai Waada

Tum Dil Se Agar Puchoge
Woh Khush Rehna Hee Chahe
Jab Sache Mann Se Maango
Toh Khul Jaati Hai Raahein
Toh Khul Ke Khushi Lutao
Ye Kya Aadha-Aadha

Umeedon Wali Dhoop
Sunshine Wali Asha

The song gushes about hope,sunshine,expectation,peace and to the ears that is already dead with the overflow of Kolaveri tune, it was like a breath of fresh air.

Remember the Oasis song - Whatever

I'm free to be whatever I

Whatever I choose

And I'll sing the blues if I want

The worldwide Coca-Cola advertisement with this song gets a regional flavor and Ummedon Waali Dhoop manages to convey the emotion of spreading cheer & sunshine !

And thanks to the lil one, I am humming this song endlessly these days !

Now coming back to today's recipe, remember the Khichdi , I was talking about in my last post - well this is that comfort food that kept us hooked last sunday.

Simmering lentils & rice with the gourd & peas thrown in, getting some sweet heat from the jalapenos & spiced up with pepper corns & cinnamon wore a glamourous look with grated coocnuts & coriander leaves

Khichdi/khichdee/Kedgeree/Kitchree (and many other variants) is the one-pot meal that sees a medley of rice & lentils thrown with some veggies. There are different ways the dish is cooked and our very own pongal & bisibele bhaat is but a version of this Khichdi. Forgetting the usual veggies like cauliflower, carrots & beans , I used the bland gourd and it gelled well with the rice & lentils to give a satisfying dish.

What's in it :-

Rice - 1 Cup
Moong Dal - 1/2 cup
Bottle Gourd - 1/2 cup - washed,peed,chopped in to chunky cubes
Fresh Green peas - a fistful
Olive Oil - 1 to 2 tbsp
Mustard Seeds - 1 tsp
Asafoetida - a pinch
Turmeric Powder - 1/2 tsp
Water - as required\
Black Pepper - 1 tsp
Cinnamon - 1 or 2 small stick
Salt - to taste
Jalapenos or Green Chillis - 3 to 4 - to taste - chopped
Water - 4 1/2 cups - as required

For Garnish:-

Coriander Leaves - a few sprigs -finely chopped
Grated Coconut - as required

Here's How:-

Wash the rice & lentils thoroughly and set aside. In a heavy bottomed pan, warm the oil and let the mustard seeds crackle & sizzle. Add turmeric powder and gently roast the rice & lentils till it turns a magical golden. Take care not to brown them by leaving it unattended. Now add the chopped gourd & the green peas.

Fry for less than a minute and add the required water. Top it with asafoetida and let it cook for 10-12 minutes. Tip in the black pepper,cinnamon, salt & jalapenos/green chillis. Let it cook again for 15 minutes, till the water is drained .
Garnish with coconut & coriander leaves. Serve hot with choice accompaniments

Enjoy !

It's off to Kalyani's Magic Mingle # 1 & Priya's Veggie of the month - Bottle Gourd, hosted by Raji;also to Radhika's Let's Cook : Rice & to Vardhini's New U

Spiced Papaya Relish

2012-01-13T18:40:00.000+05:30

There are a few flicks that I don't mind watching over and over again ; Good Will Hunting is one of them ! Matt eye-candy Damon ;;) apart, Robin William as Sean is just WOW; the movie is entertaining & riveting and packs such praise-worthy performances. On a lazy sunday afternoon this movie on its umpteenth view :D kept us enthralled and our comfy lunch of Khichdi & relish just vanished !
Now Hubby dearest isn't really in to khichdi (he asserts it is food to be eaten when sick) and I wondered which one of them was outstanding - the movie or the dish that resulted in him devouring the lunch. While hubby chose to ignore my question , me thinks it's the magic from my hearth ;)) that did the trick ! What Say ?

Let's talk about the relish - let's talk papaya ! I Papaya ; devouring it just like that or cooking with it is always satisfying. When the lunch for the day was decided as Khichdi, I decided to pep up the papaya that had just started ripening, in to a relish with jalapenos, onion & garlic giving it fine company. I remember seeing some program on TLC using papayas in such a manner and my hearth itched to give it a slightly Indian twist with shallots, garam masala.

The relish is slightly chunky because the papayas were cubed ,you can give the fruit a quick pulse in the mixer or grate it !

Enjoy it as a side-dish to rice/rotis or as a sandwich spread or on toast.

Verdict :-

The woody fragrance of cinnamon, the pungent mustard, hot n sweet chillis & jalapenos along with the just ripening papayas added a tremendous spice punch to the relish.It tasted phenomenal with Khichdi !

What's in it :-

Papaya - 750 grams (peeled,seeded & chopped in to small cubes)
Shallots - a fistful - chopped
Garlic - 2 large pods- chopped
Jalapenos - 5 to 6- chopped
Green Chilli - 1 to 2 - optional - for the extra heat
Ginger - a small piece - grated
Cinnamon Powder - 1 to 1 1/2 tsp
Garam masala - 1 tsp
Salt - to taste
English Mustard - 1/2 tsp to 1 tsp
Brown Sugar - little
Lemon Juice - a generous squeeze or two
Apple Cider Vinegar - 1 tbsp - optional
Olive Oil - 1 tbsp

Here's how :-

In a thick bottomed pan, dribble the oil and as it warms up add the shallots & garlic and let it saute merrily enveloping the kitchen with an aroma divine.
Now add the chopped jalapenos & the green chilli along with ginger , cinnamon powder & garam masala. Give it a good stir. Add the chopped papaya along with salt & the english mustard. Let it cook for a few minutes till the whole mix comes together gelling well.Sprinkle some brown sugar, add lemon juice and vinegar and let it swirl for a minute or two before taking it off flame.

Enjoy !

This is off to kalyani's Magic Mingle # 1

Mixed Vegetable Kadhi - Veggies in a Tangy Curd Gravy

2012-01-11T12:16:00.000+05:30

2012 has just begun and the world is spinning with reels of news,views & events - even as the European slowdown is becoming more pronounced , the countdown for London olympics has begun with gusto ! India too is in the thick of happenings right from Mullaiperiyar Dam Row to gearing up for assemble election in 5 states; BAJAJ comes up with RE6o (a new & improved NANO ?) and hopes to ban all the auto-rickshaws in Delhi (amen to that !) and of course there is also a frantic wait hoping Sachin overcomes his psychological barrier and hits that magic number, - PHEW ; Mayans and their 5,125 year old calendar clearly had not anticipated such tide of events :D

Thankfully nothing tempestuous here and even my hearth has relatively seen a more healthier and less sinful indulgences the past week !

Today's Blog Hop Wednesday sees me paired with Neetu @ Hobby Chef .The blog has a fine mix of various cuisines and a few recipes caught my eye. I decided to make this Kadhi , a North Indian version of our very own morkuzhambu/morkootan and the simple recipe was followed except that I added little jaggery to the final dish.

Veggies in a creamy tangy sauce

What's in it :-

Sour Curd - 1 cup
Chick Pea Flour/Besan - 1/4 cup
Dry Mango Powder - to taste - optional - add if the curd is not sour
Turmeric Powder - 1/2 to 1 tsp
Coriander Powder - 1 to 2 tbsp
Red Chilli Powder - to taste
Salt - to taste
Water - 2 to 2 1/2 cups
Mixed Vegetables - Cauilflower,peas,potato-diced
Jaggery - a small piece - optional
Ghee - 1 tbsp

How :-

Whisk the curd & the chick pea flour to a smooth texture. Add all the spices marked in blue and the required water and mix well.

Bring it to a boil on high flame stirring continuously and then let it simmer for 15-20 minutes till the veggies are cooked giving it a occasional stir.Add jaggery and mix well.
Prepare the tempering in a separate skillet by warming up the clarified butter/ghee and letting mustard seeds to sizzle. To this add the red chillis and dunk the mix on the kadhi

Serve hot with rice/rotis (Indian flat bread). It tasted delightful with steaming hot rice!

Herbed Bottle Gourd Dosa (Crepes)

2012-01-05T12:58:00.000+05:30

I am not a fussy eater, any of the known edible vegetable/ fruit will vouch for that ;) even the widely loathed bitter-gourd will tell you how much I swear by her bitter sweet goodness :P Now when I see my daughter not really hating any vegetable ( but not sharing the same fondness for most of the veggies , I instinctively go back to what MOMS do best - CAMOUFLAGE .
For instance take this veggie - Bottle Gourd that's not a very regular entrant in my hearth but is enjoyed by us whenever it goes under the fire - Samyu is always more than happy to give it the step-motherly treatment. Just to tickle her taste-buds , I made these dosas - rice crepes with a hint of lentils and a punch of the gourd.

As she ate them she kept on asking me what was the sneaky twirly greeny thing in every bite :D Saved the reply till the plate was wiped clean and man was she amazed.
Thanks to my mom's idea who is a camouflage expert, my daughter loved the vegetable in a new avatar !

Bottle Gourd also known as calabash gourd/bottle squash/Lauki/Sorakkai is a rich source of sodium & potassium and has a calming effect on frayed nerves. An xcellent remedy for treating urinary disorders, the gourd has also an appreciative effect on the functioning of livers. Hey if you are in to reducing weight, this is the veggie to tuck in - after eating a healthy portion of the cooked veggie, the stomach sends a full sign to the brain - Ain't that cool?

So coming back to the recipe, the crepes do not require any fermentation of the batter, they can be made instantly after grinding & mixing the gourd and other ingredients. However, storing the mixed batter in fridge for making dosas after a few hours is also okay.In case you already have some dosa batter ready in the fridge; take the required quantity and proceed to mix the gourd along with chillis,salt etc for the batter

What's in it :-

Parboiled Rice - 1 cup
Urad Dal - A fistful
Fenugreek Seeds - 1 tbsp
Bottle Gourd - 1/4 to 1/2 cup - as required (washed,peeled,seeded & grated)
Green Chillis - 1 or 2 - to taste - finely chopped
Coriander Leaves - a few sprigs - finely chopped
Mint Leaves - to taste - chopped
Salt - to taste
Asafoetida - a generous pinch
Oil - as required- little

Here's How :-

Wash the rice & lentils well and soak them in adequate water along with the fenugreek seeds for 3-4 hours. Drain them (after retaining a little water for grinding) and grind them to a smooth batter in a food processor adding adequate water. Scrape them to a bowl and mix the grated gourd, green chillis mint & coriander leaves. Add salt & asafoetida and give it a good mix. Add more water if required to have a nice dosa batter like consistency.

In an iron griddle or non stick pan, tip in little oil on the surface and grease it with a slice of onion (this besides coating the surface evenly also adds a good flavour to the dosas) and as it warms well, pour a ladle full of the batter and spread it across (as thinly as possible) with the back of the ladle to a nice round like shape.

Pour little oil around the edges and wait for it to cook. Flip it and let the other side cook till it is all browned up evenly.Enjoy the dosa with chutney/curd/any other choice accompaniment.

Linking it to Vardhini's New U and also to fast Food Not Fat Food hosted by me, the brainchild of Priya Mahadevan and to Priya's Veggie of the month - Bottle Gourd guest hosted by Raji

Curry Leaves Chutney - A Guest Post by Priya Mahadevan - Blogger of the Month

2012-01-03T10:51:00.000+05:30

Food Blogging opened up a vista of gastronomical delights like nothing else. It is with awe, I look in to fellow bloggers thoughts on food, their presentations skills, styling of food and most importantly their nuanced interpretation of a variety of dishes and I lap up them all with utmost glee. In my effort to understand the person behind the blog better, I intend to bring a host of bloggers to my space ; their guest post would shed more light on why their blogs inspires us all.

Titled Blogger of the Month @ BON APPETIT , every month will see a different blogger sharing their thoughts and enriching my space with their delightful post. Also, I will be posting a recipe or two from their space that caught my eye.

The first in the series is Priya Mahadevan @ Now Serving. A dear (virtual) friend,not only do we share our first name in common but our daughters share their first names too ! An unconscious and instant connection formed between us and I could think of only her to do the honour of green lighting the Guest Post series in my blog.
What I genuinely love about her blog is her unique & inventive hand behind the dishes. Constantly she rustles up many wonders in her hearth, while other times the classic recipes are given a funky healthy twist. And most importantly her jazzy & earthy narrative is like a cherry on the ice-cream !

-----------------------------------------------------------************************------------------------------------------------------------

Now I present to you Priya Mahadevan in her own words:-

A vast expanse of garden with lushvegetables of all kinds, the beautiful cauliflower nestling deep in the middleof long gray-green leaves, broccoli heads, the late bloomers the cabbagelooking perfect, their every leaf so masterfully draped, overlapping to give itis a beautiful floral appearance. And then there’s radish gone twisty, snakingout to present itself. Turmeric plants – Now that blew me away – truly – Myeyes feasted on my sister’s garden – This to me people, is paradise! Simply divine – So here I am in Delhi,jet-lagging like the Dickens and trying to keep my restless mind occupied at 3am :)!

Amid all the other unmentioned beautifulthings that grow in my sister’s veggie patch, there are scattered plants ofcurry patha – what can be dearer to an southie like me than to see our favoritegarnish just growing with gay abandon? They ask to be picked, washed, dried,and chutneyfied!

I saved this post for my great bloggingbuddy Priya Sreeram – besides blogging, our names and our daughters names,there was an instantaneous connection between the two of us, like old souls :)I enjoy reading her posts and I think she does mine. Some bonds are mysteriousbut we revel in them. Perhaps one day soon, we will meet in person too whichwould be absolutely delightful.

Anyway, as I was saying I was saving thisfor Priya because she is starting a new Guest Series ofher favorite blog (hmm hmm :))on her fabulous food blog, Bon Appetite and shegave me the honor of being her first guest – How cool is that?

Priya and many of you who been following myposts know that I am big advocate of healthy food, home gardens, andvegetarianism :) – This post seemed an appropriate one to share as a guestpost, because it endorses all the above values I espouse.

I am sharing pictures of my sister’sgarden, the curry plant and the chutney.

Hope the aromas of it will waft toyour nostrils as you read the post and you will be tempted to make it with,lets say, some pongal or mix it with rice and sesame oil. Don’t forget theappalams :P

Thank you Priya for your sweet invitationto do this post for you – I am flattered, honored and thrilled! Love, Priya.

Curry Leaves Chutney

Ingredients

Fresh, thoroughly washed curry leaves about10 stems ( or as much as you see in the picture)

2 tbsp Urad Dal

1 tsp of sesame oil (+1 for tadka)

A pinch of hing (asafetida/peringayam)

½ lemon sized ball of pitted tamarind

½ tsp of powdered jaggery

3-5 dried red cayenne peppers (adjustaccording to heat and preference)

Salt to taste

For Seasoning (optional)

Tadka if you like with a tsp of sesame oil,cumin and mustard seeds

Preparation

Wash wash wash the leaves and dry out in akadai or dab dry with paper towels

Soak tamarind in hot water and squeeze outthe juice – use this water for grinding

In a tsp of oil, golden fry the urad daland chilies.Grind to fine paste adding all ingredients.Takda/Season if desired.

Enjoy with a multitude of foods !

A happy and healthy new year to all

Guest Hosting Fast Food Not Fat Food # 7 - An Event Announcement

2012-01-02T13:24:00.001+05:30

The new year has begun on a sprightly note and the atmosphere is cheerful, bubbly & spirited. A new dawn has awakened - a new beginning , where by resolutions are made and broken with all gusto & fervour. But the habit to eat healthy is something that can be easily followed and the event I am guest hosting for my lovely pal Priya Mahadevan - Fast Food Not Fat Food aims to encourage healthy food habits and in the process discover fun ways of doing it.

I am thrilled to announce that Fast Food Not Fat food - an event very close to my heart is happening for the second time in Bon Appetit from Jan 1 - Feb 15 !

The event needs no introduction and the rules remain the same - They are :-

Lacto Vegan Entries only Please (No eggs allowed).
Up to 3 entries are allowed. Only those blogged during this period (no archived entries).
Make your own healthy and fun dish or make any bookmarked dish explaining why it is healthy
Use of Logo is a must - link the entry to my announcement as well as Priya's Event Announcement
Link your entries to the linky below and if for any reason, the linky tool does not work, send in your entries with the following details to priyasreeram1505@gmail.com

Blog Name & URL
Dish Name & URL
Photo

Non Bloggers Welcome - email the recipe details and photo

So go ahead - cook healthy, eat well and flaunt merrily by making a beautiful post!

Welcoming 2012 with Mini Chocolate Bundt Cake sizzling in a satiny choco glaze (Eggless & Dairy free)

2012-01-01T13:51:00.000+05:30

May each day of the new year be vibrant & sparkling

Happy 2012

It feels just yesterday that a brand new day of year 2011 blossomed and within no time 2012 has barged in and is ready to dawn many a celebrations in our life. As we embark on this day let's wipe the slates clean and make a fresh start !

While 2011 was good enough and I thank God for all the big n small blessings bestowed on us, I really can't wait for 2012 to ROCK N ROLL

Also, a big shout-out to my dearest sister Suchitra , who played Santa and sent me a boxful of baking accessories - mini bundt pan tray, silicon muffin liners, cookie/cupcake decorating kit etc.
To welcome 2012 with a bang , I made these mini bundt cakes that is eggless and dairy free and was literally devoured by us.

What really caught my attention in this cake (that is also called as dump cake) was that, it is eggless and dairy free and is leavened by the chemical reaction of baking soda and vinegar. Interestingly, the recipe originated in war times when there was shortage of eggs,milk and butter but is dot on in terms of being light, moist and airy compared to the rich and dense chocolate cakes.The glaze or the frosting on the cake is not vegan and is based on hershey's Perfect Chocolate Frosting Recipe.

Proof of our shameless indulgence

What's in it :-

All Purpose Flour - 280 grams
Cocoa Powder - 60 grams
Granulated Sugar - 200 grams
Brown Sugar - 100 grams
Baking Soda - 1 tsp
Salt - 1/2 tsp
Water 235 ml
Sunflower Oil - 120 to 125 ml
Apple Cider Vinegar - 1 tbsp
vanilla Extract - 1 tsp

For the glaze ( I eyeballed the ingredients, so the quantity is just approximation)

Butter - 75 grams
Cocoa Powder - 50 grams
Powdered Sugar - 150 grams - to taste
Milk - as required
Vanilla Extract - 1 tsp

Useful Pointers before baking

1.	You can use white vinegar in place of apple cider vinegar
2.	In place of sunflower oil you can use any vegetable oil
3.	Pour the batter in to the pan/loaf/tin immediately without resting it ; also the cake rises very quickly after setting them in the pan/tray/tin/loaf, so take care to pour the batter in to an adequate tin and only pour a little more than half of what the container can hold
4.	The cake stays fresh even after refrigeration. Take care to place them in a well sealed box. I left 2 of the mini cakes with the glazing on, in a covered stainless steel container; it tasted as fresh as new the next day.

Here's How :-

Preheat oven to 350 F/175 C. Grease and flour a 9-inch bundt pan / mini bundt tray.
In a large bowl, sift together flour and cocoa powder. Whisk in sugar, brown sugar, baking soda and salt. Pour in water, oil, vanilla extract and vinegar, whisking thoroughly/beating on a low-medium speed, but quickly, until the batter comes together and is quite smooth.Pour into prepared pan.
Bake for 25-30 minutes or until a tester comes out clean and the cake springs back when gently pressed.Allow to cool in pan for 10 minutes, then turn out onto a wire rack to cool completely. Once the cake as cooled, top with any glaze.

To make the glaze , melt butter. Stir in cocoa. Alternately add powdered sugar and milk as required beating it to spreading consistency. Stir in vanilla.

Enjoy !
Linking it to Nancy's YBR-Jan'12

Honey Kissed Butter Cookies

2011-12-28T21:33:00.000+05:30

A departure from routine is soooo welcome even if it is for a measly 36 hours ! Taking a day and a half break from school & work, we set out to the picturesque Kolli Hills and just soaked up the scenic beauty and the still unexploited mountain range. The water falls, the view point showcasing the entire place,botanical garden,a Shiva temple built in the 1st or 2nd century had us gaping in awe at nature at its very best ! If I had my way, I would just laze and potter around the stunning place not wanting to come back but was snapped back to reality by hubby dearest :P However, am glad to have snatched some lovely memories with the trip etched in my mind as panoramic images and yup we also snatched sore throats & running noses ;)

Today's post is the yummy butter cookies scented with vanilla and sweetened with honey.

Cooking from Prabha's space @ Prabha's Cooking for Radhika's final installment of this year's Blog Hop Wednesdays , these cookies immediately caught my attention because of the simplicity of ingredients- all of them were available in the pantry and it involved fuss-free baking ! Check out prabha's spae for many more hearty dishes from around the world!

My daughter who saw me beginning to shape the dough went ballistic with the cookie cutters and gave the dough many shapes :D

Ingredients:

Butter- 225 grams
All Purpose Flour-250 grams (sifted)
Honey- 90 grams
Chopped Cashews- 150 grams
Vanilla Extract-2 tsp
Salt-1/2 tsp

Method:

In a large bowl,beat butter until creamy with mixer at high speed.Add honey & vanilla and beat until well blended.

Add flour,cashews & salt and blend at low speed until dough forms.Cover the dough with plastic wrap and refrigerate it for at-least 1 hour.

Preheat oven to 325 F / 162 C and line/ grease the cookie sheet.With lightly floured hands,shape the dough in to small sized cookies or use a cookie cutter for the desired shape. Place them about 2" apart from one another and gently press a floured fork across the top on each one of them. Bake until golden,18 to 20 min.With spatula,transfer cookies to wire rack to cool.Repeat the same method with all the dough. Enjoy !

Linking it to Juli'es Christmas Delicacy

Merry Christmas & Winners of the giveaway

2011-12-25T13:30:00.000+05:30

Let the spirit of Christmas bring eternal joy in your life

Wishing all readers a very merry Christmas !

Pic Courtesy : Graphics18.com

Christmas is here bringing good cheer and for 2 lucky winners a book too ! By random selection, the winners of the first giveaway in my blog are

Uma & Fahad Khan

Congratulations ! Hope you both enjoy the Book The Ultimate Gift and cherish it as much as I do. You will receive the book in a few days !

Cheers !

Tomato Relish/தொக்கு (No Onion,No Garlic) - Version 2

2011-12-23T20:55:00.000+05:30

Christmas festivities all around and it seems as if the world has woken to a whole lot of merriment & fun. It is heartening to see x'mas trees in all public places glistening with decorations and lights, candy-canes & tinsel. While we gear up to become Santa to bestow the much wanted gifts to our loved ones, it is imperative that the spirit of Santa is carried forward always. Bringing a smile on people's face,sharing & caring is a continuous and a selfless affair that some times may be thankless too. What is imperative is a heart full of goodwill & cheer, spreading sunshine all through the year! (Yay it rhymed :D)

Today's post is a relish that has tomatoes as the star ingredient. I am reminded of Laurie Colwin's quote - 'A world without tomatoes is like a string quartet without violins' . How true ! Till date, one of my favourite any-time eat are the juicy tomatoes that's a guilt-free indulgence. Of course there are endless possibility of using tomatoes and every kitchen would stand testimony to the fact that it is one of the most common and versatile ingredient to grace the hearth. The power-packed fruit that masquerades as a veggie is a storehouse of vitamins,nutrients and most importantly lycopene the cancer repellent !

Do you know that tomato belongs to the same botanical family as that of eggplants, peppers,potatoes and the toxic belladonna ? Yup, precisely the same reason why they were considered to be poisonous long time back.
The humble fruit is also very skin-friendly and research shows that increasing its intake would prevent ageing of the skin and improves its texture & structure ! Whoa, more reasons to make it integral to our diet !

There is already one version of the Tomato Relish in my blog and this version is sans onion and garlic and its health quotient is upped by the sesame seeds & split black lentil powder. The nuttiness of the sesame and the wholesome goodness of the lentils packs a flavourful punch to the relish !

This relish has become a staple nowadays and it's fingerlicking good ! You have to take my word for it or why not try it out???

What goes:- ( I made a big batch ; feel free to reduce the quantity by half)

Tomatoes - 2 1/2 kg
Green Chillis - 12 to 15 - to taste
Sesame Seeds - 100 to 125 grams
Split Black lentils - a fistful
Sesame Oil - 100 - 150 ml
Red Chilli Powder - 6 to 7 tbsp - to taste
Salt - to taste
Sugar - 2 - 3 tbsp
Asafoetida - 1 tbsp

How:-

Cut the tomatoes in to small chunks and the green chillis in to half. Adding little water pressure cook them for 2 whistles. (Alternatively in a thick bottomed pan, you can allow the mix to come to a boil and then simmer till it turns tender). Once it cools down, on a low flame let it simmer for a while till it turns mushy and most of the water evaporates.

In the meanwhile , dry roast the sesame seeds & black lentils until golden brown and pulse them to a fine powder. Set it aside. Once the tomato pulp thickens considerably add half the oil, salt, sugar, red chili powder and the ground sesame-lentil powder. Let it simmer and stir constantly till it reaches the required consistency and starts leaving the sides. Add the remaining oil, asafoetida and cook it for a few minutes till the oil starts to separate from the mix. Switch off flame, cool it and it is ready for use.

Serve with rice, rotis or use it as a sandwich-spread ! Store in a dry container and refrigerate for future use.

Enjoy !

Semolina Upma - A Wholesome Breakfast

2011-12-21T17:21:00.000+05:30

It's always a pleasure when hubby dearest dons the apron, be it for making a cuppa or dishing out snacks or planning a breakfast/dinner. And when the kitchen is stormed by him on a sunday morning the joy is doubled. Last weekend was one such leisurely affair when hubby made the hearth his own and dished out the savory Upma. It was evident that the dish was a hit when my daughter who otherwise is not a huge fan of this hearty, comforting meal wiped her plate clean and proclaimed it to be the best upma ever!

Upma as per tamil origin is from 2 words உப்பு + மாவு = salt + flour; so basically it is flour mixture seasoned and garnished to suit one's palate. The star ingredient is anything from semolina/flattened rice/quinoa/couscous/sago/varied sized grains of rice/whole or refined wheat. And of course thanks to Floyd Cardoz ,the dish attained dizzying heights and is elevated to much adulation.

Semolina (also called as Rava in India) is the coarse, purified wheat middlings of durum wheat or other varieties of wheat or rice or corn is used in making pasta, and also used for breakfast cereals and puddings (Source :Wiki). When this is cooked with vegetables, herbs and tempered /garnished right, the dish indeed signifies a wholesome meal.

What's in it :-

Semolina - 150 gms ( Roasted to avoid lumpy formation)
Onion - 3 medium sized - finely chopped
Green Chillis - 2-3 - to taste- finely chopped
Fresh Green peas - a fistful
Carrot - 1 medium sized - grated
Fresh Grated Coconut - 1 cup
Cashewnuts - a few
Ginger - a small piece - scrapped & grated
Curry Leaves - a few - chopped
Coriander leaves - a few sprigs - finely chopped
Mint leaves -a few - finely chopped
Sesame Oil/Vanaspati (Shortening) - 3 to 4 tbsp
Ghee/Clarified Butter - 3 to 4 tbsp
Lemon Juice - 1 tsp
Salt - to taste
Sugar - 1 tsp
Water - 3 times the quantity of semolina

Note :-

Hubby Dearest was little liberal in terms of quantity of oil/ghee. Feel free to reduce the same as desired.

How :-

In a thick bottomed pan/kadai, add half the oil/vanaspati and as it warms up saute the coconut, coriander leaves & mint leaves for a few minutes. Set it aside. In the same kadai add the remaining oil/vanaspati . On a low flame tip in the cashews ,chopped onions,curry leaves,ginger and let it saute till the onion turns a golden pink. Now add the peas and cook for a few minutes after which add the grated carrot and saute for a few more minutes.

Add water and while it comes to a rousing boil, add the coconut mix fried earlier. Mix salt, sugar & lemon juice. Once the water boils tip in the roasted semolina stirring simultaneously.

Let it cook with the lid closed for a few minutes. Add ghee and mix it - voila it's ready to be devoured. Serve it with chutney,relish,tomato-sauce,sambhar or any other choice accompaniment.

enjoy !

Ice-cream made easy( Strawberry/Banana & Roasted Almonds)

2011-12-18T20:07:00.000+05:30

When you have 3 icecream fanatics at home and yours truly is the only one who is not crazy about the creamy delights, then you get all the what's wrong with you stares ! At any point of time there is always a box of Baskin Robbins in the freezer ready to be devoured and while my hubby constantly sneaks in to the kitchen to scoop out a generous spoon or two, he wonders how I refrain from succumbing to the frozen wonders :-O
Now, how do I put it gently & succinctly ??
----- I am more licking down the nutella, peanut butter & condensed milk straight from the jars/tins type of gal and for me the pleasure of these sinful indulgences weigh more than the scoop of icecream. Nevertheless, I do enjoy the frozen dessert and occasionally indulge in it big time !

Oops! There I go letting cat out of the bag and you all know the secret (??) of my healthy (!?) figure :P ;))
It's been a while, my refrigerator saw some ice-cream action what with kids falling sick and when hubby dearest was itching to tickle his taste-buds,the strawberries & bananas beckoned me and I went ahead and made 2 separate batches of ice-creams ; While bananas made a happy pair with roasted almonds, strawberries gelled well with the creamy mix for another batch.

I don't have an ice-cream churner at home ,nor do I get double-cream/heavy whipping cream easily in the stores, but fresh cream,cream cheese & condensed milk are a few ingredients that graces my refrigerator most of the times, and all these things go in to making a wonderfully creamy treat

Strawberries, the wonderfully luscious berries is something that goes kaput, the moment I get a bunch. The fact that are fat-free,low in calories as well as are a good source of folic acid & fiber ensures that we wolf them straight away !

Verdict :-

The rush of the strawberry hit and the nutty ripe bananas got a whopping thumbs-up. As the weather swings from pleasantly cool to mildly chilly , the tingly ice-creams was a happy devouring experience.

For the Strawberry ice-cream :-

Strawberries - 250 grams
Condensed Milk - 400 grams (I used Nestle Milkmaid)
Amul Fresh Cream - 300 ml (or use double cream/heavy whipping cream)
Cream Cheese - 2 generous spoons (I used Brittania) ,optional - gives a richer creamier taste
Little Less than a pinch of salt
Half a lemon

For the Banana & Roasted Almonds ice-cream

Bananas - 6 to 7 small sized ripe bananas
Almonds - a fisful (Roasted till smoky & charred and roughly chopped)
Condensed Milk - 400 grams (I used Nestle Milkmaid)
Amul Fresh Cream - 300 ml (or use double cream/heavy whipping cream)
Cream Cheese - 2 generous spoons (I used Brittania) , optional - gives a richer creamier taste
Little Less than a pinch of salt
Half a lemon

For Garnish :-

Chocolate Syrup /Butter Scotch Topping
Roasted & coarsely chopped/grated Nuts
Fresh cut fruits
Cherries or Glazed Cherries
Any choice Toppings

Useful Pointers while making ice-cream

1.	The mix will expand when freezed, so put it in a plastic tub the right size with enough space in the top.
2.	Cover it with a cling film and the lid of the box/tub has to be shut air-tight
3.	You can add choco-chips or marshmallows too before scraping it to the tub.
4.	It is OK if the mix is tad sharper/sweeter than you wished for; as freezing tones down the flavor over time, the mix will adjust to the right taste

How :- (Same procedure for both the ice-creams)

Puree the strawberries in a food processor or blender and squeeze in the half lemon. Set it aside.

For the banana ice-cream, roast the almonds till a smoky hue and roughly chop the nuts , puree the bananas with a dash of lemon juice and mix with the nuts.

In a large bowl, mix the condensed milk, fresh cream, cream cheese and whisk it on a medium speed with an electric beater till they are frothy , swirly & gushy

Gently fold in the strawberry puree/banana puree & nuts and salt in to the cream mix and scrape them into a plastic box.

Freeze it for 4-6 hours and enjoyyyyyyyyyyyyyyyy !

Linking it to Nancy's YBR - Year end edition and Julie's Christmas Delicacy

It's off to Kalyani's Global Food Festival & Vardhini's Sinful Delights and to pranati's Yummy Dessert

Split Black Lentil Ladoo

2011-12-14T22:14:00.000+05:30

Guess who is happy as well as miffed (in a pleasant sense) with my blogging - it's hubby dearest ; while he gets all thrilled with what I dish out, the sometimes inedible food :-$ not withstanding ; the thing that puts him off is the meat around the hips :D that creeps up every now & then. So, for this blog-hop, I made sure that the dish I picks up is something I never tried before , is filling as well as has a healthy tone to it. I settled on these Lentil sweet balls that tasted nice.

I am paired with Nisha who has a hearty space @ Nisha's Kitchen. Having already heard about these protein-packed ladoos that is a traditional sweet of Andhra (South Indian State) , I was delighted when the recipe in her blog showed only 5 ingredients and promised a breezy preparation.

A few changes to the recipe was essential - one , I used urad with skin on (a packet of it was lying unattended for quite some time) and second instead of using clarified butter/ghee for binding the mix, I used milk as a healthier substitute and finally , I added little more sugar than suggested in the recipe (succumbing to my sweet tooth) and also because of the stonger flavour of the lentils

While the lentils with the skin on, not only has a stronger flavor compared to the skinned ones, the skin also is power-packed with a whole lot of nutrients & fibre.

Useful Pointers

1.	You can use Skinned Urad dal for a milder flavour in the ladoos
2.	To make it more healthy, you can substitute brown sugar/palm sugar in place of regular sugar
3.	For more flavorsome ladoos, use clarified butter for binding the mix in place of milk
4.	You can also add chopped dates to the nut mix to bring a healthier twist to the ladoos

What's in it :- (Medium Sized Balls - 15)

Split Urad Dal (Black Gramwith skin on) - 2 cups
Powdered Sugar - 1 to 1 1/4 cup - to taste
Any nut of choice - a few - chopped (I used a blend of walnuts,cashews & pistachios)
Caradamom Powder - a few generous pinches
Clarified Butter/Ghee - 1 to 2 tbsp
Warm Milk - as required

Here's How :-

Dry roast the lentils until golden and grind it well.Pass it through a sieve to get a finer consistency. Add sugar and cardamom powder.Fry chopped nutsashews in ghee and add to the mixture.Pour warm milk as required into the mixture slowly enough to bind the mix.
Take a small quantity of the mix and gently shape them in to ball. Repeat for the rest. Enjoy.

It's off to radhika's Blog Hop Wednesdays-Week 11 as well as Susan's MLLA # 42 guest hosted by Kiran

A Giveaway - Playing Santa

2011-12-12T14:11:00.000+05:30

HO HO HO Christmas is around the corner and I am playing Santa - a giveaway @ BON APPETIT for two (2) readers of a book I cherish. The book is neither a cook book nor a guide on food photography; in fact it has nothing to do with kitchen or cooking! Rather it is one of those treasures that I go back to all the time.

If one cannot enjoy reading a book over and over again, there is no use in reading it at all.
Oscar Wilde

The Ultimate Gift is one of the very first books my hubby gifted to me after marriage and I cherish the book dearly . It is entertaining as well as a feel-good read that forces you to reflect and enjoy the finer things in life.

Unfortunately as I am unable to ship it internationally at this point in time, the giveaway is open to anyone who has a valid Indian address for receiving the book.

Giveaway from Dec 12- Dec 23
Winners will be announced on Dec 25
Selection would be done randomly

What you need to do - Leave a comment:-

1. Write a few words on what's your favourite book & why ?
2. Where in India, you want the book to be sent.
3. Your e-mail address.

So what are you waiting for; send in your participation to win the book that is close to my heart !!! Cheers

Spicy Dal

2011-12-10T14:39:00.000+05:30

A good friend of my hubby who was tragically taken away by the almighty,left us in deep shock & immensely saddened - R.I.P A. It also made me realise how short life is ; it certainly must not be squandered away in petty squabbles and trivial pursuits. Here's one of my favourite quotes that I truly try and follow ----

“You've gotta dance like there's nobody watching,
Love like you'll never be hurt,
Sing like there's nobody listening,
And live like it's heaven on earth.”
― William W. Purkey

Moving on to today's post , a dal made 2 weeks back gets a repeated entry in to my hearth. WHY - it's a medley of lentils in a spicy avatar.Served with rice and rotis (Indian Flat Bread) the dish was rocking !

Lentils and pulses are to a vegetarian what meat is to a non-vegetarian. They are protein-packed and filling and can be cooked in many different ways.

Lentil Mix

The variety of spices in the pantry bring a whole lot of pep and zing to the final dishes. Take for instance this spicy dal – a medley of lentils in a yogurt based gravy with an array of spices does wonder to the taste-buds. The recipe from a very old & tattered magazine got a lot of appreciation from my folks.

Ingredients

Toor Dal (Pidgeon Peas) – 50 grams (approx)
Bengal Gram (Split Yellow Chickpeas) – 50 grams (approx)
Moong Dal (Split Yellow Mung Beans) – 50 grams (approx)
Masoor Dal (Pink lentils) – 50 grams (approx)
Onion – 2 medium
Tomatoes – 2 medium
Garlic – 4 pods
Ginger – a small piece
Whole Spices– 1/2 tsp (each of black pepper corn, cloves,cinnamon stick, cardamom,cumin seeds )
Turmeric Powder – 1/2 tsp
Red Chilli Powder – 1/2 tsp
Coriander Powder – 1 tsp
Salt – to taste
Curd/Yogurt – 100 grams (approx)
Garam Masala Powder – 1 tbsp (store bought)
Clarified Butter / oil – 1 tbsp
Water – as required
Coriander Leaves – a few sprigs (finely chopped) – for garnish

Here's How :-

Wash the lentils well and cook them with required water. Either pressure cook it for 3 whistles and then let it simmer for another 10 to 15 minutes or cook it in a large pan until tender.In a thick bottomed pan, add clarified butter/oil and as it warms up add the whole spices. Let it sizzle for a a minute or two and then tip in the chopped onions ginger & garlic. Let it cook till onions turn golden.Add the chopped tomatoes as well as the spices (except garam masala) and season it with salt. Simmer till the tomatoes becomes soft.In the meanwhile , whisk the curd/yogurt along with the garam masala powder and add it to the pan. Cook for a few minutes.
Finally add the cooked lentils in to the pan,combine well and let it simmer for 10 to 12 minutes.At any point add little water if the mix becomes too thick.
Garnish with coriander leaves and serve hot.

Enjoy !

It's off to Susan's MLLA # 42 guest hosted by Kiran

Cucumber Cake - Fresh from the Oven

2011-12-06T19:39:00.000+05:30

A trip to the Farmer's market and I came home armed with a bag full of cucumbers. After eating them raw, devouring'em in salad, relishing as pancakes,using in pachadi and enjoying as kootu , I finally had 2 of them left and wanted to put them to use in a way my hearth never saw. Google to the rescue and I absolutely fell in love with the Cucumber Bread/Cake recipe.Of course, I have seen a whole lot of Zucchini Bread Recipes on net and have been intending to try it for a long time.So when the cucumber bread recipe flashed before me it was happy hoots. The most important reason the recipe appealed to me was, my son absolutely hates cucumbers. All repeated efforts to camouflage them in various avatars has not been very successful. This cake managed to make him devour it albeit in a glam avatar.

While my kids devoured their slices with a drizzle of butter-scotch topping !

I chose to enjoy my share with the afternoon cuppa !

Verdict :-

The cake was moist,soft and delightful. The taste of the refreshing squash and the crunch of the nuts just blended with other ingredients and made it an enjoyable affair. It is a keeper recipe, though I plan to make it a little more healthy by substituting whole wheat flour the next time; making it eggless is also an option I would love to explore !

Look who's cut herself a hearty slice ????

Cucumber the refreshing squash, that belongs to the same family as pumpkins, zucchinis & watermelons makes a regular entry in my kitchen as probably in many of your hearths. Loaded with a variety of vitamins & minerals, cucumber intake is widely acknowledged for the health benefits.High in water and low in calories, they are simply a delight for all the weight-watchers ! Other than their culinary uses, they are a treat to the tired eyes and the listless skin. The magic of these natural coolants as rustic eye-pads works wonder on eyes and they keep the skin breezy, happy, soft n supple.

Photo Courtesy : Wiki

What's in the cake (Adapted from : here) :-

All Purpose Flour - 315 grams to 330 grams
Sugar - 400 grams
Baking Powder - 1 tsp
Baking Soda - 1 tsp
Cinnamon powder - 1 tsp
Nuts - a fistful (blend of almonds,pistachios,cashews)
Sunflower Oil - 205 grams
Fresh Cucumber - 2 - (approx 600 grams)
Eggs - 3

Useful Pointers :-

1.	I had left the seeds of the cucumber intact- that lent a nutty, crunchy taste to the cake. Feel free to scoop it out if you please.
2.	The cucumber by nature of their high moisture content will give the batter a thinner texture ; ensure the final mix is of a pancake batter consistency
3.	Add little more flour if required.
4.	Makes a great dessert or breakfast/brunch snack or goes well with that evening cuppa

Here's How :-

Preheat oven to 160 C and keep a bread/cake tin greased and dusted.Wash, peel the cucumbers and coarsely shred them in to a colander.Apply slight pressure to the shredded mix to remove out moisture so that they are moist enough but not overtly drippy. Set aside.Combine all the dry ingredients (in blue) in a large mixing bowl. Add the shredded mix, eggs and oil. On a medium speed, beat all the ingredients till they are combined well (approx 2 minutes).

Pour the batter in to the prepared cake tin

Let it bake at 160 C for 60 minutes or till an inserted skewer comes clean.

Serve plain or with any topping as desired. Enjoy !

Linking it to Vardhini's Sinful Delights as well as her Bake Fest 2 guest hosted by Sangee ; also to Kalyani's Global Food Festival

Aromatic South Indian Filter Kaapi

2011-12-02T20:29:00.000+05:30

I am not addicted to my morning coffee, but still have 2 coffee filters in my kitchen. That says a lot about coffee or should I say Kaapi. Fuel booster, morning must-have, call it what you want, the beverage is accorded an iconic status in a South Indian household and understandably so. I remember reading sometime back, R K Narayan’s (one of the greatest Indian Author) love for coffee – Once during his trip abroad he was asked how he would like his coffee- black or white? To which he replied – “I want it neither, black nor white, but brown, which ought to be the colour of honest coffee, that’s how we make it in South India". Now you know why this beverage is so special.

My father always says, "making a perfect cup of kaapi is an art that’s perfected over time" and I agree. Oh to have a cup of steaming hot coffee from my mother’s hands is bliss. My mom is famous for making the degree coffee – I always used to wonder why that name; she told me that the first time the decoction ( the potent stuff that percolates from the filter) is said to be of first degree because of its immense flavour and strength and hence the coffee prepared with it became Degree Coffee.

Is there anything to beat the taste of a South Indian Filter Coffee? Cafe Coffee Day, Barista take a hike- your espressos/cappuccinos ain’t have the same inherent taste and aroma, that a kaapi has. The heady buzz of the cuppa, with a rich, intense, not so sweet taste and most importantly a lingering slightly sharp (bitter ?) aftertaste is what makes it tick. So what’s in it – Freshly ground coffee beans & chicory (optional) when mixed with boiling water and passes through the filter slowly as decoction – that magic potion makes Kaapi an elixir of life.

Sitting on the verandah/patio, sipping the morning cuppa and getting lost in the morning newspaper, now that’s what I call BLISS

My take on why coffee became kaapi in Tamil – absence of the syllable ‘ph’ in the written language meant substituting ‘pi’ in place of ‘ph’, and hence - kaapi

Coffee Powder for the cuppa is generally a blend of dark roasted coffee beans (and) chicory. Coffee beans are usually from the plants of peaberry,robusta and arabica grown in the fertile hills of Tamilnadu, Kerala & Karnataka, while the chicory acts as a flavouring agent, thickens the decoction and adds to the overall taste of the coffee. The roots of the chicory plant are sliced, dried, ground and roasted to a rich brown color like coffee beans. When blended with coffee they add to the color, aroma and body of the drink by extracting more flavor from the coffee powder. It offsets the bitter taste of the coffee by infusing its own semi-sweet taste. In fact people who love coffee but don’t want the caffeine fix, can use ground roasted chicory root as a coffee substitute.Using chicory for blending with the roasted coffee beans is entire a matter of choice. I know many people who get pure coffee powder and chicory separately and mix it in a proportion they prefer (say70 : 30) and then use it for making their cup.On the other hand there are coffee lovers who drink their cuppa using pure coffee powder without mixing chicory. They consider blending chicory with coffee as blasphemy. Well, to each his own.

How do I like my coffee – I am not averse to coffee having a little chicory blend ; many brands with a variety of coffee:chicory mix is easily available on the store shelves and I experiment with these brands for a stimulating taste travel.

Coming to the filter that makes the decoction – it is a double deckered stainless-steel vessel – the lower half is a cup/retainer of the drip (decoction). The upper part has a perforated base that nestles the coffee powder.There is a pierced pressing cap like thing with a stem that helps in filtering the mix and finally a lid. Heaped spoons of the coffee powder is put in to the perforated upper cup, enough boiling water is added and the pressing stem is placed and the lid closed.

Now we wait patiently for the potent decoction to get collected in the lower half and it usually takes time (anytime from 1 hr or so – it again depends upon how small or big the holes of the upper container). Exactly why, the decoction is prepared overnight, so that your dose of morning fuel is ready when you want it. Once the percolation is complete, store it separately and add boiling water again for the second or third collection. Please keep in mind that the first dose of decocotion is very strong and thick and the coffee made with it is heavenly.The subsequent collections will not have the same punch as the first dose. Nevertheless they can be collected to add it to the milk (if you prefer) while making your cup.

One of the things that make this beverage unique is the way it is served- we like it to have it in the classic davarah and; tumbler – a stainless steel wide dish and glass (South Indian version of saucer and cup) . Pouring the hot milk, decoction and sugar back and forth in a davarah and tumbler in a huge arc like motions of the hand not only ensures that the ingredients mix well but also helps the drink become warm enough to be enjoyed and creates the oh so famous froth/foam that makes the drink popular. A visit to the roadside coffee vendor in South India is a must – not only to savour the most magical coffee but also to experience the art of making the frothy drink.

Some tips to make that cuppa heavenly:

The filter should be totally dry before adding the coffee powder, you can slightly heat the upper chamber directly over the flame for complete drying ; this also ensures that there is no blockage in the perforation.
Don’t fill the upper chamber with lots of coffee powder; generally 3 to 4 heaped spoons is enough (depending on the size of filter) ; otherwise it will slow down the percolation process and will result in a very low quantity of the decoction.
After you add the coffee powder to the upper part of the vessel, gently pat it down with a spoon or tap the upper cup on the kitchen counter a few times to let the powder settle well. This removes any vaccuum and allows better drip. The pressing stem is also to ensure that the powder is settled well
Once you mix the milk & the decocotion never heat the coffee , else the taste tends to suffer. That is why piping hot milk is used for the coffee.
You can refrigerate the excess decoction for use later in the day. Just be sure to heat the decoction separately before adding it to the milk. Do that (preferably) by placing the cup holding the decoction in a vessel containing hot water.
In case you have collections of the decoction from the second or third percolation, you can add it to the milk (as required) while making your cup.

Finally some interesting information for all the Coffee Connoisseurs passed on by my sister & hubby dearest. Coffee Beans found in the droppings of a nocturnal cat like animal called as Civet that prowl the coffee growing regions of South- East Asia is getting phenomenal attention as the coffee made from those beans is said to be smooth, chocolaty and devoid of any bitter after-taste. They are also the most expensive coffee beans in the world. For more info read this.

The Perfect South Indian Filter Coffee

Ingredients

For the decoction
Heaped Spoons of Coffee Powder – 3 to 4
Boiling Water - as required
For the Coffee (to make 1 cup)
Piping Hot Milk – 2/3 mug/cup/glass
First dose of strong decoction (from above) – as required
Sugar – to taste

Instructions
Wait for the decoction to collect. Pour the milk in to the mug or steel glass. Add decoction and sugar as required. Swish it in a davarah (saucer like dish) to get the froth and to ensure mixing of all ingredients. Drink Hot.Quantity of decoction depends upon how you like your coffee- light or strong.

Enjoy the Aromatic journey !

The article is already featured on Honest Cooking

Pumpkin- Potato- Peas Fry

2011-11-30T16:52:00.000+05:30

My love for cooking simple, hearty and comforting dishes is well known and when the recipe involves pumpkin, you must know that I totally fall for it. The humble squash which is more a fruit than a vegetable has a special place in my hearth - do you know why???? Pumpkin is 90 % water and is a storehouse of fiber, vitamins & other nutrients. To top it all , they are one of the most versatile ingredients to grace the kitchen as they can be boiled, broiled,steamed,grilled,baked, or microwaved. So when I saw this simple Pumpkin Fry in Anusha's space @ Tomato Blues, I was pleased.This week's Blog Hop Wednesday sees me paired with her and it was a delight going through her yum dishes. I have never made pumpkin dry curry, though my mom used to make them often. The recipe was given a little spin by me and potatoes along with peas got in to a happy medley with the squash.The spice oomph was added by Red Chillis & Lentils Powder (Milgai Podi) and the coriander leaves & dried fenugreek leaves gave the dish the exotic touches.

It tasted yum with rotis as well as rice.

What's in it :-

Pumpkin cubed 2 cups
Potato - 2 large - cubed
Fresh Green Peas - a fistful
Green chilies - 3 to 4 slit length wise
Turmeric Powder - 1/4 tsp
Red Chillis & Lentils Powder - 1 1/2 tsp - to taste

For Tempering

Oil - 1 to 2 tsp + a little for roasting it to golden brown (optional)
Mustard seeds & Urad Dal -1 tsp each
Curry Leaves - few
Asafoetida - a pinch

For Garnish :-

Coriander Leaves - a few sprigs
Dried Fenugreek Leaves - 1 tsp - optional

Here's How :-

In a wok, add oil and let the mustard seeds crackle. Thereafter add urad dal, curry leaves, green chillis and asafoetida and saute for a minute. Since potatoes take longer time to cook than pumpkin, tip them & the green peas and give it a good toss. Add turmeric powder and sprinkle little water and keep it covered. Let it cook under low flame for a few minutes. Once they are partially cooked, dump the cubed pumpkin and mix well. Again sprinkle little water and let the squash cook till tender but not mushy. Do check the contents every once in a while to ensure no browning of the bottoms. Finally season it with salt, Red Chillis & Lentil Powder and combine well. If you want a good golden brown colour to the curry add a spoon or two of oil and let the mix simmer on a low flame. Garnish with dried fenugreek leaves & coriander leaves.

Serve hot with rotis or rice. Enjoy !

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