Watermelon in Rose Sherbet/Syrup

Fine cubes of Watermelon soaked in Rose syrup is my most favorite way of indulging in this beauty of a fruit!
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Chilled watermelon.....
Dripping with rose syrup.......
A hint of lemon juice........................
Some kala namak(black salt) thrown in to kick it up........

The taste that culminates is almost sinful, indescribable on a food blog ;)
The rose brings out all the juices from the watermelon to create a lovely flavor!
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There are no hard and fast rules to make this tantalising drink!
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Chop the water melon into fine cubes.
Add rose syrup/sherbet as per taste. I add about 5-6 tbsp for a mini seedless watermelon.
Squeeze lemon juice(optional, if you like the subtle hint of tartness).
Add black salt (kala namak) as per taste. (optional)
Add lots of ice cubes and chill well for a few hours for the flavors to mingle.
Fill up glasses with the mix and Indulge........

This is my contribution to AFAM-Watermelon guest hosted by Bee of Jugalbandi.

Regional Cuisine Of India (RCI) - PUNJAB

I'm happy, honoured and excited to be guest hosting the Regional Cuisines Of India

(RCI) - Punjab!
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This event started by Lakshmi showcases various cuisines of all the states of India, where one can cook authentic dishes exclusive to the state, this time it is Punjab!

Many a times cultures and flavors of neighboring states mingle and have an influence on the food cooked, much to the delite of food lovers like us :)
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The total area of the state is 50,362 square kilometres (19,445 square miles). The population is 24,289,296 (2000). Punjab's capital is Chandigarh, which is administered separately as a Union Territory, since it is also the capital of neighbouring Haryana. Other major cities of Punjab include Amritsar, Jalandhar, Ludhiana and Patiala. The state is home to one of the world's oldest civilizations, the Indus Valley Civilization.
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The word "Punjab" is a combination of the Persian words 'panj' (پنج) Five, and 'āb' (آب) Water, giving the literal meaning of the Land of the Five Rivers. The five rivers after which Punjab is named are the Jhelum, the Chenab, the Ravi, the Beas and the Sutlej - all tributaries of the Indus River. More here.
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And now lets talk Punjab da' Khana aka Punjabi Food!

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Punjabi food needs no introduction, just the thought of getting to eat some punjabi food makes one break into a smile:)

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Punjabi's usually like to indulge in a hearty breakfast consisting of various kinds of stuffed paratha, Missi Roti(roti made out of besan), a large glass of lassi and milk with malai(cream)!
The more popular parathas include Alu paratha, Gobi paratha and Muli paratha & Matar paratha, which make a regular appearance on most of the restaurant menu's these days. Then there are some finger licking good paratha's like ajwain paratha, dal paratha which you will find being dished up only in the homes. Makkhan (real white butter) goes a long way with these parathas.
Sooji(semolina) halwa is a sweet that makes an apperance on the breakfast table when celebrating a birthday, anniversary or any auspicious function.
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Lunch usually consists of a rasewali(gravy) subzi, sukhi(dry) subzi, roti, dahi and some kind of salad.
The sukhi subji can be anything from the most popular Alu-Gobi, to the much loved Bhindi-Alu, Methi-Alu, Baingain(eggplant)-Alu, Shalgam, Gajar-Matar and the like, yes Alu is a much liked vegetable :)
Punjab being a major agricultural state, the focus is on fresh vegetables.
Various Paneer dishes like Palak , Paneer, Paneer shimla mirch(green bell pepper), matar paneer and paneer pulav adorn the dining tables for meals.

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Rasewali subzi includes Rajma, Choley, Kale Chane, Lobia and the like. Gheea Koftey is also a regular on the menu, the likes of malai kofta are usually reserved for special occasions! Wheat is the staple food of Punjab and rice is cooked occasionally. These days with changing tastes many homes cook rice as per the wants and likes of the family.

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Salad consists of chopped large slices of cucumber, radish, tomato and onion with some green chili. A squirt of lemon juice with salt & pepper is the most common dressing for salads.
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Afternoon or evening tea is accompanied with snacks like Matthi(maida based fried crisp), vegetable pakora, samosa and the like. Pudina/Mint chutney is the chutney of choice most of the times. Dry snacks like Dalmoth(fried whole masoor) and biscuits are pretty popular too. The ladies get a chance to bring out their collection of tea pots with some pretty tea cosy during such times.
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Dinner consists of a subzi, dal and roti. Use of various kinds of dals is very popular in Punjab and everyday a different dal is cooked in homes. The tadka/tempering is always with ghee, though with changing times people have started substituting it with oil and some other substitutes.

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Punjab produces some of the best dairy products and the best of curds and paneer is used in various dishes to bring out the authentic flavor!

Speaking of pickles the mouth watering gobi-shalgam-gajar da' achar reigns supreme! This is made by experienced hands and consists of cauliflower, turnip and carrots smothered in a special blend of spices. Then there is the mango pickle with it's seed, lemon pickle and the Amla murabba! Then there is 'sirke wale pyaaz'(onion in vinegar) which is a popular way of pickling onions.
Chaats, dahi bhalley, pakodey, pani puri and samosa are a few appetisers high on the list of must-have's when out dining or when expecting guests! After all Punjabi's are well known for their hospitality and passionate cooking.
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Certain combinations of food are synonymous with Punjabi cuisine.
Makke di Roti te' Sarson da' Saag(cornmeal roti & sauteed mustard greens), Chole Bhature served with khatai(tamarind chutney), Kulche te' Achaar(stuffed leavened bread & pickle), Maa di' daal(whole urad simmered with kidney beans), Rajma-chawal(kidney beans & rice), Kadhi-chawal and more....
Meat & fish dishes like butter chicken, chicken tikka & Amritsari fish are quite popular.

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Desserts include Chawal(rice) Kheer, Phirni, Gajrela(gajar halwa), Moong dal halwa, Kulfi and fruit custard.
A very special sweet known as 'Panjiri' is cooked with wheat flour, tons of dry fruits and loads of ghee. It is a must have for a new mom and is fed with gusto for strength and a quick recovery.
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Let us celebrate this beautiful state and it's equally beautiful cuisine in the month of July!
If you would like to participate:
1. Write a post on your blog featuring Punjabi cuisine, from now until 25thJuly.
2. Please include a link to this post for your & other readres future reference.
3. Feel free to use the RCI logo created by Lakshmi.
4. Mail me at asdearassaltAThotmailDOTcom with the permalink/URL of the post and RCI-Punjab as the subject.
5. Mail me the picture of the final dish.
6. Check back on the 1st of August for the round up!
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Are you ready with your aprons yet :)

Vatana Bateta Tameta nu Shaak

There are some simple dishes that one likes to make again and again and never gets tired of them!

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Vatana Bateta Tameta nu Shaak is one of them for me. This is a very simple but very like able gravy dish that can be cooked up in 15 minutes from start to finish :) The tanginess from tomatoes, the sweet from jaggery and the spice from red chili powder is tantalising to the tongue & the senses alike :)
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This happened sometime back! One of our friends was in the vicinity and they called, when they came over I made use of the usual suspects Peas & Potato to dish up this gravy with puri and put together a light meal. Few days later my friend called me and mentioned how much she and her hubby liked the dish. Now a little background on my friend might help. She is an awesome cook, have learnt a lot from her, in fact she is one of the best cooks I know and anything she makes I gleefully gobble up real quick :) When she asked me for this recipe, I thought she was kidding, I mean this is one of the simple ones. But when she insisted, I gave her the recipe and I decided that I should share this with my dear blog buddies as well and also post it for posterity :)

This is the Gujarati way of making this dish.

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Vatana Bateta Tameta nu Shaak (Green Peas, Potato in tomato gravy)

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2 big potatoes cubed

1 cup peas ( I use frozen green peas)

1 big tomato finely chopped or pureed

1 tsp ginger paste

1 green chili chopped

1/2 tsp turmeric powder

1 tsp red chili powder (as per taste)

1 tbsp jaggery

1.5 tbsp coriander powder

2 tbsp chopped coriander leaves

Tadka: 1.5 tbsp oil, mustard seeds, cumin seeds, asafoetida, few curry leaves

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1. Heat oil, add tadka ingredients, splutter.

2. Add cubed potato and peas, stir well.

3. Add turmeric powder, red chili powder, salt, ginger paste & green chili.

4. Add 1 cup water, cover and cook 8-10 minutes till potato is about 3/4 th cooked. If the water dries up, add more water for the gravy texture. In the mean while you can chop/puree tomato.

5. Add tomato, coriander powder, jaggery and salt, mix well.

6. Cover and cook 4-5 minutes till potato is completely cooked.

7. Garnish with chopped coriander leaves.

8. Enjoy with roti/paratha/puri!
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NOTES: If the tomato is not sour, squeeze a squirt of lemon juice at the end. Canned tomato gives better color to this dish.

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This is my contribution for Nupur's A-Z of Indian Vegetables.

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It's summertime and you know what that means! Lots of chilled drinks to keep cool!

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Here is a Fruit Punch to keep you cool this summer.

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Orange-Raspberry Punch
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1 pack Orange-Raspberry sorbet
1 bottle ginger ale ( as per taste)
1 bottle pepsi/coke ( as per taste)
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In a decorative punch bowl mix the sorbet, ginger ale and pepsi/coke as per taste! Add ice cubes! Mix well.
Serve in decorative glasses!
Makes a great party drink!
Enjoy...

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This is my contribution to AFAM-Orange guest hosted by Sharmi.

MOOGACHI USAL - Usal Made From Whole Moong

anticlockwise: chapati, moogachi usal, batata bhaji, dhokla
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There are so many ways to consume whole dals like Moong, Matki, Chawli/Lobia, Kala Chana, Val, Vatana and so on. One of them is the Maharashtrian way of making a dryish curry utilising these whole dals, called Usal. Usal can be made from a single dal or as a mix of a few dals.

One of the important ingredients in making Usal is the 'Goda Masala'. This Maharashtrian blend of spices lends a distinct taste and aroma to the usal, which is hard to replicate with any other masala. Each house has it's own special touch to make Usal, which makes such a delightful protein addition to any meal :)
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Here is how I made Moong Usal/Moogachi Usal.

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1 cup whole Moong
(I soak the Moong for a couple of hours, but if in a hurry it can be cooked without soaking as well)
1 onion chopped fine
2 cloves garlic chopped fine
1/2 tsp turmeric powder
1/2 tsp red chili powder
1 tsp coriander powder
1 heaped tsp Goda Masala
salt as per taste
1 tsp tamarind paste OR 1 tbsp lime/lemon juice
1 tbsp jaggery
Tadka/Phodni: 1 tbsp oil, mustard seeds, cumin seeds, hing, curry leaves
Garnish: 2tbsp chopped coriander leaves, 1 tbsp grated coconut
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1. Cook whole moong till done. I pressure cooked it for 3 whistles with 1/2 cup water. Takes longer to cook in a sauce pan, about 15-20 minutes.
2. Heat oil. Add tadka ingredients, let splutter.
3. Add onion and fry till translucent.
4. Add garlic and saute a minute. Add all masala powders, jaggery and tamarind/lime juice. Add 1/2 cup water and boil for a few minutes.
5. Add boiled moong and mix well, cover and cook about 5 minutes.
6. Garnish with coriander leaves & coconut.
7. Serve with roti or rice.
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Goda Masala is available at most desi grocery stores, Kepra & Bedekar being some popular brands.
Recipe adapted from here.
This is my contribution to Nupur's A-Z Of Vegetables.
This is also my contribution for RCI-Maharashtra.
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For The Love Of Your Heart - Butternut Squash

There are some vegetables that conjure up images of luscious cooked delicacies when one thinks of them!

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Some one mentions Bhindi/Okra and you think of Bhindi-Do-Pyaza or Stuffed Bhindi with a smile on your face!

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Talk about Gobi/Cauliflower and Gobi Manchurian makes your mouth water!

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Peas/Matar bring up warm memories of savoring the Peas Pulav or Matar Paneer at a roadside dhaba!

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Now, I've not seen too many folks jump with joy after the mention of Butternut Squash/Kaddu! But believe me, the simple yet elegant recipe that I'm going to share with you will dispel all the myths about this oft neglected vegetable, if I may say so myself :)
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Here is a quick and lip smacking tasty dish made out of the humble but nutritious Kaddu! This is my mom's recipe. I've to admit, as a kid I ran miles away from this dish, and now I can't seem to get enough of it :) It has it's well deserved position in my kitchen and on the dining table :)
I use the pressure cooker to make it in 10 minutes flat, can you beat that?
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Butternut Sqush/Kaddu Subzi

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1 1/2 cups chopped cubed Butternut Squash
1 onion chopped
1/2 tomato chopped (optional)
2 small green chili chopped (as per taste)
8 curry leaves
1/2 tsp grated ginger
1/2 tsp garlic paste (optional)
1/2 tsp tamarind paste or 1 tbsp lemon juice (souring agent)
1/2 tsp sugar
salt as per taste
1/2 tsp turmeric/haldi
1 tsp red chili powder (adjust as per taste)
2 tbsp coriander powder
Tadka/Tempering - 1 1/2 tbsp oil, 1/2 tsp mustard seeds, 1/2 tsp cumin seeds, 1tsp Saunf/Fennel seeds(Required)
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1. Heat oil in the pressure cooker/pan. In the absence of a pressure cooker, this can be made in a regular sauce pan, just that it will take a little longer to cook. I use the smallest pressure cooker, you may need to adjust cooking time as per your regular cooker timings.

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2. Add tempering ingredients and fry a few seconds till mustard seeds splutter. Add curry leaves, ginger, garlic & onion. Saute till onion turns translucent.

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3. Add tomato if using and fry for a minute.

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4. Add chopped kaddu and saute for a minute.

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5. Add salt, turmeric powder, red chili powder, coriander powder.

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6. Add tamarind paste, if using, sugar, 1/2 cup water and pressure cook 2 whistles. If using a sauce pan, cover and cook till done about 15 minutes, keep checking to see if it done.

If using lemon juice, add now.

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7. Mash the kaddu a LITTLE with the back of the spoon.

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8. Garnish with coriander and enjoy this beautiful vegetable. It has such a khatta-meetha (sour & sweet) taste!
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This makes a great side dish for your meal with roti and some dal or yogurt. It tastes good as is with some bread.
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This is my contribution to Heart Of The Matter - Eating for Life! This time it is HotM - 4 Vegetables. Butternut Squash is a super vegetable full of nutrition.
Nutritional Qualities: The following qualities are available in one cup of mashed squash: 80 calories, 2 grams protein, 1 gram fat, 18 grams carbohydrates, with riboflavin, iron, fibre, manganese, omega 3 fatty acids, Vitamins A and C (source: The net).

Burgers and French Open

click on the pic to enlarge :)

Last weekend we were watching the two ladies fight it out on the courts, Sharapova the glamorous and Schnyder the demure, yet strong!

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It looked as if Schnyder would take away the match and it was just the fourth round! Papa Yuri was busy biting his nails, this is when the game turned around. There being no tie-breaker in the final set at the French Open, the ladies fought it out till the end and Sharapova did emerge the winner. She has some power, under all that 'i feel pretty'.
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Well, as far back as I can remember, I always loved watching Tennis. I remember, back home we as a family always loved to watch the grand slams. We used to be glued to the TV and would follow the games diligently, blissfully oblivious to the fact it might have been a recorded telecast! But we sure did enjoy it and so grew my love for the game.
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It was a dream come true to watch US Open at the Arthur Ashe stadium in NY for the first time when I came to this country. Waiting in line outside the stadium, ready to be ushered in as soon as the morning session got over, I just could not contain myself for those few minutes. Soon the gates opened and I was admiring everything wide eyed! There were numerous stores who had put up shop there and we just browsed around for a while & bought a few keepsakes :) Walking around, we saw the side courts and looked at the game schedules.

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Finally we entered the Arthur Ashe stadium, I was like a kid in a candy store, totally mesmerised & blown away. It is one of my most memorable experiences, had so much fun that we went back again the next day!!! Also got to watch a game at Louis Armstrong Stadium, it being the older of the two. The stadium experience is totally awesome, one not to be missed, specially if you are a tennis fan. The feel is totally different from what one experience's on TV. Getting to watch the real game, no biased commentary or unnecessary remarks! It's fun to make your own judgements about the game and it is your view point, not someone else's :)

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It's a given that it usually rains the weekend of the games, and that year it was no different! The officials had to reschedule many matches and that meant big names playing on the side courts :) That year I got to watch Kim Clisters, Lleyton Hewitt, Andre Agassi, Andy Roddick, Safin and many more. It's going to be wonderful watching my favorite player, the smooth & unbeatable Federer, in action this time around :) Boy! is he good, or is he good!!!!! He is one classy player! !
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Moral of the story?
Burgers make a good meal while watching tennis :)

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I had my eye on Nandita's bulghur burgers, not having any bulghur on hand I opted for black eye beans patties.
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Here is how I made them.
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Black eye Beans/Lobia/Chavli Patties

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1 cup lobia
1 onion chopped
3 cloves garlic finely chopped
3 tbsp chopped coriander leaves
2 bread slices
2 green chili chopped
salt, chili powder, garam masala, amchur, roasted cumin seed powder
2 tbsp rava/sooji/semolina
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1. Soak lobia for 2 hrs.
2. Pressure cook till done. I pressure cooked it for 3 whistles. Cool and drain.
3. Mash drained lobia. Add onion, masala powders, garlic, coriander leaves & bread which is dipped in water & squeezed.
4. Divide the dough into equal sizes, make into balls and then flatten to get patties.
5. Heat a griddle, spray some oil. Dip the patties in a plate of rava and arrange over the griddle. The rava is to coat it very lightly, do not make a thick coating out of it.
6. Shallow fry one side, flip and do the same for the other side.
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In the meanwhile get the condiments ready. The burgers tend to be a little dry, so I used two kinds of chutney to slather on the bread.
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I made Mint/pudina chutney.

Here is the recipe of pudina chutney as made in a punjabi household.

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Blend 1 bunch mint with
2 tbsp coriander leaves,
2 green chili,
1/2 red onion,
1 clove garlic (optional),
roasted cumin seeds,
salt,
anardana powder(can substitute with lemon juice),
1/4 tsp sugar
Adjust seasoning & spices as per taste. It tastes YUM!
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I usually make red bell pepper aioli, this time I tried Trupti's recipe for red bell pepper dip with a slight change based on my pantry items.
Blend 1 cup roasted bell pepper, 1/2 cup curds, salt, pepper, 2 cloves garlic, 1/2 onion, 1tbsp lemon juice and red chili flakes.
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Chop cabbage, onion, tomato & cucumber to serve with the burger.
I buttered the bread and also had my favorite cheese wedges handy.
You can choose your combination of condiments and salad as per taste.
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I has some dough leftover and made these cutlets the next day. I shaped the dough into oblong shape like fingerlings, rolled them in cornflour & deep fried them. Served with ketchup :)

Many Thanks to Nandita & Trupti for the ideas :)

This is my contribution to Coffee's MBP-Going Lite.

This would also make one spicy breakfast, I would also like to send this over to Trupti for WBB-Spice it up!

Turiya Patra

.Front: Turiya Patra, Back - carrot pickleMany a times over analysis makes us lose the right perspective on things that matter, IMHO!

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Take for example the dieting fad that has hit us in not so pleasing ways!

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While one group propagates the importance of getting rid of carbohydrates, others stress the importance of eating at certain times based on our body rhythm & cycles. In the meanwhile there are plenty who will swear by the success they achieved by following a rigorous exercise routine!

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While the product manufacturers are busy pumping millions trying to sway the clueless consumers into buying their products, It makes sense to take a conservative approach and act based on one's body type, daily activity level and general wellness. We know quite well by now that one size does not fit all!

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Remember the person who never missed a chance to step out of the office for a breath of fresh air and then hastened to puff a cigarette while he was out there !!!!!!!

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It makes sense to enjoy food with full awareness and joy that it brings us & sustains us with, rather than over analysing every morsel that goes in. It is now much apparent than it was ever before, that our thoughts affect the way our body assimilates food. It is better to eat in wholesomeness rather than analyse and break down food into categories every time.

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Lets forget the calorie counting and food group analysis for a moment, shall we, and appreciate the food when we eat :)

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I do not remember my grandmother ever talking about how many calories worth of food she has had or how much she needed to cut down on certain food groups, she just went about her daily work without complain and then ate well. She lived a healthy well balanced life and had her fair share of ghee and such pure products, not by-products, till the end. In fact, I remember her carrying a jar of her own 'desi ghee' when she went visiting, that was how she liked it and no marketing guru dared to sell her any NON-product :) She did not particularly care much for sweets, but when she did eat, she enjoyed it thoroughly. The right attitude towards food made a huge difference in her life, she was one tough woman and I salute her for that!

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Now Let's talk some food, shall we :)

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Turiya Patra is one incredibly tasty Gujarati dish!

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Fine pieces of Turai/tori/Ridge Gourd are cooked and then simmered with the ever popular Patra/Alu wadi. Patra, also called Alu wadi in marathi, is a lip-smacking snack made out of colocassia leaves smothered in layers of gram flour and seasoning, steamed and deep fried to perfection and then garnished with fresh grated coconut. I use the readily available frozen patra, they work amazingly well in this dish. Whenever I make this dish at home or for my friends, everyone always goes for seconds and thirds, it is a pretty simple to make dish but the taste far exceeds the simple process that goes into it's making :)

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And, don't be forgetting to go for a walk after the meal heh!heh! :)
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Here's how I make Turiya Patra.
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2 medium Ridge Gourds/ Tori/Turai
10-12 pieces of Patra ( I use Deep brand frozen patra, available at all desi grocery stores)
1 tsp ginger paste
2 green chili minced
1/2 tsp turmeric powder, 1tbsp coriander powder, salt
1tsp jaggery
1 tbsp lemon juice
Tadka: 1tbsp oil, 1/2 tsp cumin seeds, a pinch asafoetida
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1. Scrape off the ridges from the ridge gourd and then peel it and chop into small pieces.
2. While you are doing all the prep work and cooking the ridge gourd, keep the frozen patra on the counter top to defrost.
3. Heat oil, add jeera and asafoetida, let splutter. Add turmeric powder, ginger paste, green chili, coriander powder and then immediately add the chopped ridge gourd. Stir and add salt and 1 cup water.
4. Cook covered till ridge gourd is cooked through, about 10 minutes. At the end of this there should be some water left, if not ad some more water and bring to a boil.
5. Add patra, cover and cook further till flavors blend well.
6. Garnish with grated coconut and coriander leaves and enjoy a bowl of steaming hot Turiya Patra with chapati/paratha/thepla and your favorite pickle or chutney if you like.

This one is not to be missed :)
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This is my contribution to Nupur's A-Z of Indian Vegetables for the letter 'T'.

Disclaimer: This is not to be confused with medical advice, just sharing some life snippets with you :)