Carrot and Orange Soup

Musambi/Sweet Lime juice was my juice of choice in hostel days. Sipping a large glass of Musambi juice with hot & spicy pav bhaji, late at night was a ritual I looked forward to :) But tastes change! Now it is orange & carrot juice which has taken prime place in my kitchen, sometimes I add pineapple as well. Also, the fact that musambi is not available where I live, made me move on to oranges.

When I came across a soup made out of carrots & oranges, I was intrigued and decided to give it a try. It is a very straight forward recipe, use of the pressure cooker makes it ever so fast. I like it more on the orangey' side, you may adjust oranges and carrot quantities as per taste, it is quite flexible. I would not recommend making it with store bought juice from the cartons! It makes for one absolutely beautiful colored soup :)
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Carrot and Orange Soup
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2 large carrots, chopped
2 oranges squeezed to get juice
1 tbsp oil/butter
1 clove garlic, chopped
1 small onion chopped
2.5 cups water
salt & pepper to taste
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1. Heat oil/butter.
2. Add onion, garlic & carrots. Saute till they soften a bit.
3. Add water, salt & pepper. Cook till done. I pressure cooked it for 3 whistles, can be done in a saucepan too.
4. Let cool a bit and blend smooth, I used my indispensable hand blender. Let cool about 5mins.
5. Add orange juice and serve.
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Variation:
Ginger can be added for a different flavor.
Combining two power houses of nutrition sure makes for one healthy soup.

Into Green? Then check out my Avocado, Peas and Mint Soup

A V O C A D O , PEAS and MINT SOUP........

Avocado - My love for this beauty of a fruit is unmatched!

Ever since I was introduced to it, I've been finding ways to get it to my dining table! On one such quest, I whipped up this soup and everyone seemed to like it, needless to say it now makes it's wonderful presence felt at home on a regular basis :)

Avocado, Peas & Mint Soup for all you avocado lovers out there!!
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1 avocado chopped
1 tbsp olive oil
2 tbsp chopped vidalia onion/sweet onion
2 tbsp peas fresh/frozen
2 tbsp regular sour cream (I will keep my views on fat free processed stuff to myself at this time ;) )
1 clove garlic chopped - optional
1 small green chili - optional as per taste
a handful mint/pudina leaves
a handful coriander/dhaniya leaves
1/2 tsp FRESH ROASTED cumin/jeera powder ( REQUIRED )
few sprinkles fresh roasted cumin powder for serving
salt & pepper to taste
water as required to thin out the soup - as much as 1 cup
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1. Heat oil.
2. Add onion and saute for two minutes.
3. Add garlic and peas, saute for 5 minutes.
4. Switch off the gas and add mint, coriander, salt, pepper & cumin powder. Let cool a bit.
5. Pour into a blender and blend smooth adding water as required.
6. Add avocado, sour cream and blend once again. Sprinkle fresh cumin powder. I cannot stress enough the importance of freshly roasted cumin powder in this recipe, it is a must!
7. Serve this beautiful green colored soup with bread or crackers of your choice.
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Variations:
If you like your soup spicy hot, add a dash of chipotle peppers while serving.

Add a splash of lime juice for that sour kick.
You can make the soup thick or thin as per your liking.
Play with the ingredient quantities, this is a very forgiving recipe, just don't forget that cumin powder ;).

My contribution to "No Croutons Required".

Enjoy...............

Just found out thru Sig's link that Avocado is an aphrodisiac, hence this goes to Pooja for Valentine's Day!

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Not into greens and all that healthy stufff ????

In that case, how about my Lentil Soup

Carrot and Ginger Appe

Since I got my Appe pan/ Aeblevisker Pan from back home, I've been using it to dish up various varieties of sweet as well as savory dishes. This pan is quite multipurpose and the non-stick version uses least amount of oil to churn up delicacies. It also comes in handy to make tasty snacks out of leftover idli/dosa batter etc. It is available online, you may click the link above to check it's availability in Target. It works very well and makes for one perfect finger food. I've incorporated the recipe for Carrot Ginger pancakes and adapted it for the Appe Pan, worked beautifully!
Recipe adapted from here. I have adapted it to my taste and requirements and have omitted the egg. Now lets get to the recipe.

Carrot and Ginger Appe
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1 heaped cup grated carrot
1 small onion chopped fine
1 tsp grated garlic
1 tsp grated ginger
2 tbsp all purpose flour/maida (Use as required for all the ingredients to bind together)
Oil for the Appe pan
salt to taste
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1. Mix all the ingredients except oil, use as much all purpose flour as needed to bind it together to a batter like consistency. Freshly grated carrots release enough water to bind it all together, do not add water.
2. Heat the Appe pan. Add oil in the depression of the pan, you don't need to fill it with oil, just oil it lightly.
3. Add batter into the depression and cook for 2 minutes till golden and flip. Cook the other side for 2 minutes. Appe are ready.
4. Enjoy with hot tea!

It sure is getting tough taking pics at night, the ligth never seems to be enough.
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This made for one incredibly tasty dish and was very quick to make as well. Will be making this often :)
This is my contribution to Pooja's VOTW event .

This would also make a lovely appetizer for Mansi's Game Night Fun Event.
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Matthi Puri (Matthi translates to 'Sweet' in Kutchi language) Non Deep Fried version

We had totally different agendas!!!!
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Me and Aunt 'R', that is!!

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She was visiting from India. For her without a doubt it was making the rounds of Statue of Liberty, Empire State Building, Times Square & Atlantic City!
For me, without a doubt it was getting all the recipes from Aunt 'R', she being a fantastic cook :)
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So, while she made lists of places to visit & shop, I made lists of recipes that I needed to get from her ;)

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It did not end just at the recipes, I wanted her to demonstrate the cooking procedure so I could get it absolutely right :)
Keeping all my inhibitions aside, I kept pestering her ;)
Being a kind soul that she is, she not only obliged WILLINGLY, but was pleasantly surprised at my enthusiasm to learn new recipes.

Little did she know I had a food blog to cater to ;)

One of the recipes that she demonstrated for me was this amazing Matthi Puri.
If there ever was a food item I was told to choose to eat everyday, it would be this. It is so very rustic, so very tasty :)

It definitely does not fall in the easy to make categories and I was glad to learn it and then replicate it a few time there after :)
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Matthi Puri is a sweet made out of Whole Wheat flour and Jaggery, just two ingredients!
This is usually made as a 'thando' for 'satam', a traditional festival where the gas/stove is not switched on for a day, it is given rest after the pooja and all the items made the previous day are savored. All the items for 'satam' are extremely delicious and everyone ends up eating more than their normal quota :) But you can most definitely make these anytime ;)
There is a similar punjabi delicacy called the sweet bhatura which uses similar ingredients, just that it is deep fried. Will give that recipe when I make it next time.
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Here is the recipe for Matthi Puri
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Soak a cup of grated/finely chopped jaggery in water.

Now comes the deciding factor. If you like things very sweet, just soak it in a little more than a cup of water. If you are like me and enjoy medium sweet, soak it in about 1.5/2 cups water.
This needs to soak couple of hours till all the jaggery melts to create a sweet solution. Break up jaggery lumps if any with your hands.

Now knead a dough with the jaggery solution and whole wheat flour (regular chapati aata).
The quantity of flour to be used is to get a very smooth and sticky dough.
Add 1tbsp oil and knead again.
IMP: Do not knead the dough to make it stiff, it has to be very loose.
Rest the dough for a minimum of 3 hrs.

When ready to make the Matthi Puri, dust your rolling surface, rolling pin with flour.
Make round-balls out of the dough, you might need a lot of flour for this as the dough is loose.
Roll into a thick puri sized circle. Keep dusting the board with flour and dredging the dough-balls in flour to make it pliable, soon you will get a hang of it. It is important to keep it thick so it does not dry out and get hard.

In my 12" skillet I make three matthi puri at a time.
Keep the flame on medium low. Once the underside gets cooked, flip the puri and continue cooking. Spread some oil on top and flip again. Press the puri well once in a while so that it gets cooked thoroughly. When it is fully cooked you will see a beautiful appetizing reddish brown color as in the pic :) It has to be slow cooked.

These Matthi Puri stay good for a long time(theoretically) and also make for an ideal travelling goodies!! In practice, they will be devoured the day they are made :)
Do try these once, you are sure to like them.
The dough making is a bit involved process, so try with a small quantity to start with.
Enjoy.......

This is my contribution to Hima's What's Your Favorite Snack Event!

Peach Apricot Galette with Walnut Paste and Creme Fraiche AND some relaxing times....

Not once!

Not Twice!!

But Thrice!!!

Yes three is the number of times I broke the golden rule of baking, no peeking while baking :)
I had to, the aroma from the oven was too irresistible not to take in all the aroma possible ;)
In my defense have to say, did not make any difference to the baking at all ;)

Regular readers to my blog know about my liking for peaches and here is one delicacy made with peaches.

Peach Apricot Galette with Walnut Paste AND Creme Fraiche!

1 puff pastry sheet thawed
1/2 cup walnuts
1/2 cup sugar
2 peaches sliced
2 apricots sliced (If you can't find fresh apricot, soak dried apricot and use OR use only peaches)
2 tsp sugar

Creme Fraiche (optional)
1 cup creme fraiche
4 tbsp sugar

Preheat the oven to 425 degrees F.

Grind walnuts with sugar to a paste.

Unfold the pastry on a floured surface. Core about 1/4 inch from the border and fold the border over to form an edge.

Spread the walnut paste on the sheet.

Arrange peach and apricot slices over the paste in alternating layers or as you desire. Sprinkle the sugar over it.

Bake for 20 min till edges are golden brown.

To make the creme fraiche garnish just blend creme fraiche with sugar and serve with the Galette!
Can be served without the creme fraiche as well, tastes equally good!

Enjoy a delicious slice of this Galette as a dessert or just as a gorgeous snack with your afternoon tea or coffee, like I did :)
Recipe adapted from here, I did not find the need to add the egg.

This is my entry to sweet Mansi's AFAM-Peach.
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It's good to be back after a mini break :)
Here are some pictures from my trip to Canada this past long weekend! The weather was sweeeeet, could not have been better!!!

SwamiNarayan Temple, Toronto with beautiful carvings inside and out!


Downtown Toronto Skyline as seen from Lake Ontario! You can see the Rogers Centre/ Skydome & CN Tower in the centre!


The Majestic Niagara Falls! Could not help but stop by both the times :) What a beauty, get goose bumps every single time!!
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On another note, Congratulations to Federer on cruising into the semis'. Always A Class Act, the Perfect Gentleman, inspite of the crowds not being with him. What a thrill to watch him play!!
Here's wishing Federer All the Very Best for the championship and record breaking Grand Slams ever!!!!!!!

Update: 9/9/07 Congratulations to Federer on winning the US Open for the fourth straight time!!!! I'm thrilled to be able to watch him play such beautiful tennis! May you win many more........

Happy Independence Day - Celebrate with Corn On The Cob Masala

Here's wishing all my dear Indian readers a Very Happy Independence Day!

Here's to our Independence and to the sacrifices of our brave soldiers. I salute you and Thank You for your countless sacrifices so that we can live in a free country!

Lets celebrate this joyous occasion with some Corn On The Cob Masala!

This colorful dish incorporates the beautiful colors of our flag!

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3 corn/cobs boiled in salted water

1 onion finely chopped

1 tomato finely chopped

1 tsp ginger/garlic paste

red chili powder as per taste

1/2 tsp turmeric powder

salt as per taste

1 tbsp coriander powder

1/4 tsp garam masala

1 tbsp roasted chana dal/gram dal powder

1 tbsp chopped coriander leaves

1 cup water

1.5 tbsp oil, mustard seeds, cumin seeds, asafoetida powder

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Heat oil.

Add mustard seeds, cumin seeds, asafoetida powder.

Add onion and fry well till it gets brownish.

Add ginger/garlic paste & fry a few seconds.

Add all the masala powders and tomato, cook till oil separates.

Add water and bring to a boil.

Add boiled corn-on-the-cob sliced into medium size pieces.

Cover and cook 5 minutes for the flavors to blend in.

Reduce heat and add roasted chana dal powder, mix well and switch off flame.

Cover and let rest for 5 minutes before serving. Final dish should have thick gravy, increase the chana dal powder if you find it is watery. Garnish with coriander leaves.

The Wait Is Over - Presenting Regional Cuisine Of India, the Punjab version with 130 dishes

Welcome to the Party!! Bhalley! Bhalley!!

Are you ready to feast your eyes on all the scrumptious preparations straight from the wonderful land of Punjab?

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It is with great pleasure that I present this beautiful edition of Regional Cuisine Of India - Punjab!

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When I started blogging a few months back I could never have imagined how fulfilling an experience it would be :)

For a kid who could not wait to go to school for all the RIGHT reasons, like the lunch break, so she could share and exchange the 'dabba' aka tiffin box with her friends, I sure am excited for this food fest ;) I always loved eating the puranpoli from my maharashtrian friends, dhokla from my gujarati friends, paratha fom my punju friends and idli/dosa from the south Indian friends. But never stepped into the kitchen till I came to this country :) And now to be hosting one of the most popular cuisines, that makes me sooooo HAPPY :) I sure have learnt a lot along the way and my sis still can't believe I'm so headlong into cooking now. I find it to be the most creative, fun and relaxing thing to do (once I plan the menu, that is!!) :)
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I got to learn so many new recipes and was able to utilise some great tips so magnanimously shared by fellow bloggers. Was privy to excellent nutrition and scientific information pertaining to food and also got to peep into blogger kitchens along with creating a special e-bond with so many of you :)
I can't think of any other medium which would let me do all this from within the confines of home (and err office I might add) ;)
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I always look forward to all your comments with great anticipation and try to reply as much as possible. Even If I do not get to reply to all due to time constraints, be rest assured I read and sometimes re-read ALL of them, so keep them coming, it sure makes blogging all the more fun and fascinating :) I feel it is like saying hello to a friend and we do that every time we meet, don't we :)

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So in the spirit of FOOD and Love of Food I dedicate this post of RCI-Punjab to all the foodies out there!!! STAY COOL friends & Enjoy the PARTAYYYYY...........

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Please note that I received One Hundred & Thirty (130) delicious dishes and I've tried my best to categorise, make lists, make the slide and the like. Some of the dishes may not have the pictures as advised by their creators, some entries have multiple listings and others have them clubbed, Phew!!!!!
I've replied to every single entry that I received by email, if you did not hear back from me, chances are your entry never reached me in the first place :(
If I missed out any entry inadvertently, please excuse!! You may inform me by re-sending the entry and I will include it in the list.

Thanks Lakshmi for this wonderful event and also for your valuable input in regards to making a slide/collage for the presentation :) It will definitely help avoid traffic congestion and loading issues for everyone trying to access this page!
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Palak Paneer & Chole share the honor of being the most loved dishes with multiple entries :) .
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Diets change everyday, rather diet fads change everyday, but one thing that remains constant is our love for snacks/ in between's :)

Whenever we reminisce over good times spent with friends and family, it is the food that comes to our mind first! We always relate events with food, such and such had prepared such delicious pakodas or she makes the best tea that ever was :)

She is such a good host and always feeds us well, you never go hungry at her place and so on.....
I remember the incident vividly, we were at our friends place for dinner, her parents were visiting from India. One thing led to another and we ended up playing card games the whole night. In that period my friend & her mom made tea at least 4 times, snacks were conjured up quickly & served throughout the night and we had an ABSOLUTELY FANTASTIC time. You see where I'm going, the memories are all around food, simple food served lovingly :) A little emotional, aren't we :)

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Punjabis are known for their extraordinary sense of 'Khatirdari' aka sense of looking after the guest with great love.
So lets begin by exploring the myriad varieties of snacks, appetisers and drinks which are savored with deep sense of fulfillment by the guests.
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.....It is fun now and then to roam uninhibited and unhurried
through a smorgasbord,
a buffet russe,
hors d'Oeuvres varies'....
however it may be called.................... M.F.K. Fisher

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For the Love of Tea and it's accomplices:

Who does not like a crispy samosa stuffed with the ever favorite potato, or the addictive matthi with a hot cup of tea :) And what if there is Alu Tikki and also some Dahi wada on the side. What if there is some of that gorgeous Gudpara to go along with it?
What if? What if? What if?

Well, now there's no if's or but's, just go ahead and make these beauties, the recipes are right here, no more excuses ;) Indulge...........

Tee/Bhatukli:
Samosa

Asha/Foodie's Hope:
Alu Tikki

Madhavi/My Veggie World
Matthi

Aarti/Aarti's Corner
Dahi Wada

Rachna/Fusion Food
Gudpara

Saju/Chachi's Kitchen

Dahiwada

Now, one can't live by Tea & snacks alone?
Or can one :)

But here's more, if you ever finish your tea, that is !!!!
Parontha / Kulcha / Naan di bauchaar - Paratha's & Kulcha's & Naan's Galore!

Stuffed Paratha's or Kulchas are a complete meal in themselves, served with a dollop of yogurt makes it an unbeatable match! The variety is only limited by your imagination, who's to stop you from making paratha's from any veg or dal for that matter. I visit a restaurant only so that I can go home with their menu card, their paratha list is exhaustive :)

Now, rolling a paratha takes some time to master, but once you get the hang of it, you would want to whip up tasty parathas for your loved ones. I remember initially I used to end up with a 'floury' counter top, 'floury' rolling pin and flour everywhere, all trying to patch up the leaking stuffing from the dough. I had strict instructions not to be disturbed during my paratha making process, it needed my FULL attention and focus, you know :) If there was ever a 'tense & serious me', you had to see me during those rolling times :)
Things are better now, even if I say so myself, but there's still a lot to learn from my dear blogger buddies :)

Lets see some expert paratha connoisseur's roll out them YUMMY parathas/Kulcha/Naan:

Aarti/Aarti's Corner
Alu Paratha
Methi Paratha
Matar Paratha
Bhatura

Priya/Live To Cook
Sour Dough Naan

Archana/Tried & Tested Recipes
Alu anardana Kulcha

Bee & Jai/Jugalbandi
Whole wheat pudina Naan

Kajal/Kajal Dreams
Alu Paratha

Pooja/Khanapina
Panir Paratha

Cinnamon
Mooli Paratha

Raaga/The Singing Chef
Alu Paratha
Paneer Paratha

Komal/Daily Adventures with Cooking
Mooli Paratha

Srivalli/Cooking for all Seasons
Phulka
Paneer Paratha

Mehak
Mooli paratha with Palak Dal

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Classic Combos!
There are some combinations of dishes best enjoyed as a complete meal, they seem to bring out the best in each other :)
No one would stop you from pairing these with something else, but then why would you??

Sarson da Saag and Makke di Roti is the epitome of Punjabi food. Prepared with fresh greens from the fields , it is a taste to savor! The greens are cooked for a long time on the angithi, stirring once in a while, adding spices as it cooks in it's own juices, all in pure ghee, don't be chickening out now ;) It is cooked in a handi shaped vessel, the narrow neck keeps the flavor in and is easier to stir things in it without spilling, all while catering to other duties of the household & a chat with the visiting neighbor :)

Maa di daal aka Dal Makhani needs no introduction, it's popular throughout the country! The restaurants have done their thing in making it oh-so-inviting, but they took it over the edge by literally pouring gallons of makkhan(butter) and cream, lest anyone challenge them to the word 'Makhani' :) How I wish blogger had them emoticons ;)

Coming to 'Kadhi', it is all the magic of the humble dahi(curds) elevated to lipsmacking heights! Spice it up with some seasonings like methi dana(fenugreek seeds), jeera, red chili, add besan(chickpea flour) for the thickening and you have yourself a fine kadhi. But Punjabi's have taken it a step further, Enter the Pakoda :)

A BIG bowl of thick kadhi with some delicious pakoda's floating in there, served with Rice, Sheer Bliss! Do not disturb for a couple of hours after that, those are the times for siesta :)

Asha/Foodies Hope
Makki di roti te' Sarson da saag

Coffee/The Spice Cafe
Naan te' Dal makani

Manasi/A Cook At Heart
Dal Fry/Jeera Rice

All these Kadhi's and Rajma go hand in hand with Rice :) That is the way it is lovingly savored in Punjab!!

Anita/Mad Tea Party
Pakode wali Kadhi

Madhuli/FoodCourt
Pakoda Kadhi

Vanita/Vanita's Cookbook
Rajma

Lisa/Food & Spice
Rajma

Jyothsna/Curry Bazaar
Lobia

Sia/Spice Corner
Mushroom Rajma Masala

Archana/Tried & Tested recipes
Punjabi Kadi

Sharmi/Neivedyam
Punjabi Kadi

Vani/Mysoorean

Dal Makhani

Srivalli/Cooking for all seasons
Dal Makhani

Saju/Chachi's Kitchen

Pakora Kadi

.......One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating..........
......Luciano Pavarotti & William Wright

Restaurant Classics!

Today, lets give a break to all those restaurants who churn out greasy dishes, after all they did put some of these wonderful dishes out on the map for every one to enjoy!
And aren't we all a little guilty in indulging in these once in a while ;)
But wait, even better it will be, if we make these restaurant classics at home!

The ever popular Paneer presented to you in various dishes, each lovingly prepared by the foodies giving their own style and charm to the dish :) Paneer Lovers Paradise!

Can Chole be far behind?????
Chole, Chole, Chole & More Chole :)

Palak Paneer, Methi Matar Malai, Aloo Gobi, Bhindi and the Yum....

When we talk about daily Punjabi food, it does involve onions and tomato along with the usual suspects ginger and garlic. It's all good as long as we add these, but as soon as we start adding too much cream and butter, we lose the taste of the vegetables therein! Also, it can get a liitle too heavy to be part of a daily meal, it's fine occasionally though :)

You will also see some rustic recipes with vegetables like shalgam(turnip), arbi & tori, these are truly from the 'pind' village.

Srivalli/Cooking for all seasons
Palak Paneer
Butter Paneer Masala

Gajar Halwa

Evolving Tastes
Bhindi Masala

Rachna/Fusion Food
Baingan aur Paneer subzi

Home made Paneer

Suma/Veggie Platter
Saag Alu

Deepa/ Recipes & More
Rajma & Alu subzi
Methi Matar Malai, Gobi

The Cooker
Gucchi te' Paneer & Lobia

Rachna/Fusion Food
Dahiwala Baigan Bharta

Laavanya/Cookery Corner
Punjabi Chole

Maninas
Chana Masala

Jyothi/Andhra Spicy
Palak Paneer

Prajusha/Magic Kitchen
Butter Paneer Masala

Bhags/Crazy curry
Paneer Chole

Neetu/Food & Life
Dal & Papad

Anusha/Talimpu
Pindi Chana

Musical's Kitchen

Wadi Toriyaan te' Wagocha

Arbi Bataun di Subzi
Paneer Kadi, Sukke Alu, Mothaan di khichadi

Raaga/The Singing chef
Dal Palak
Egg Bhurji

Suganya/Tasty Palettes
Punjabi Alu

Madhavi/My Veggie World
Masala Papad

Nupur/One Hot Stove

Naan & Paneer Korma

How about a round of applause to Lakshmi/Veggie Cuisine, the creator of this event who sends in her delightful entry!
Alu Pudine ka Saag

Prema/My Cookbook
Methi Matar Malai

Padma/Padma's Kitchen
Gobi Alu Matar

Trupti/The Spice Who Loved Me
Panchratan Korma

Viji/Vcuisine

Navratan Korma, Jeera Rice, Alu Raita

Sudha/My Samayal
Alu Matar

Dee/Ammalus Kitchen
Paneer Makhani

Roopa/My Chow Chow Bhath

Mushroom Matar Makhani & Veg Handi Biryani

Hima/Snackorama
Chole, Paneer Butter Masala, Naan
Alu matar, Rajma & Bharta

Tee/Bhaatukli
Cabbage Kofta

Madhuli/Food court
Pindi Chole

Laavanya/Cookery Corner
Palak Paneer

Seema/Recipe Junction
Dahi Alu

Linda/Out Of The Garden
Paneer Butter Masala

Pavani/Cook's Hideout
Panner Makhmali & Tandoori Gobi

Ramya/Ramya's Cuisine
Palak Paneer

Sig/Live To Eat
Chicken Dilruba

Bee/Jugalbandi
Sirkewali Mooli
The Art Of Making Paneer
Matar Paneer

Padmaja/Spicy Andhra
Naan & Panner

Lata/La Gourmet Chef
Phool Makhana Masala

Swapna/Swad of India
Matar Paneer

Sharmi/Neivedyam
Chole, Paneer Malai, Gobi Paratha, Kadah

Priyanka/Laajawab
Dal Makhani & Paneer
Baigan Bharta

Mala/Nalapaka
Jeera Alu

Archana/Tried & Tested recipes
Punjabi Gravies
Stuffed Tandoori Alu

Jayashree/My Experiments with Food

Lassi

Aarti/Arti's Corner
Boondi Raita
Aloo Gobi
Palak Paneer
Patiala Lassi
Ghar Ka Paneer

Swapna/Susarla's Kitchen
Matar Panir

Mahek/Love 4 Cooking
Mooli Paratha

Bee/Jugalbandi
Gurwale Shalgam

Sukanya/Hot & Sweet Bowl
Gajar Halwa

And let me close this event with my contribution :)
Richa/As Dear As Salt
Maa Choleyaan' di daal

Thank You all for participating and you owe yourself a big pat on the back for all those lovely entries!
On to Swapna/Swad Of India for the next in the series, Good Luck!!

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.

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!

Stuffed Mirchi/Pepper

Stuffed Mirchi/Pepper is one tasty dish that I turn to when I need to whip up something fiery real quick! This works best with the long Mirchi/peppers available widely and the stuffing is made of easily available pantry ingredients!

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Here is how I prepare Stuffed Mirchi, taste and nutrition in a bowl!

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5 long green peppers
4 tbsp besan/chickpea flour
salt, turmeric powder, red chili powder, coriander powder, ajwain, sugar, lemon juice
1 tsp kanda lasun masala ( this is a potent maharashtrian masala which gives a fiery tang to the dish, can be substituted with garam masala)
1 tbsp oil, mustard seeds, sesame seeds, asafoetida, curry leaves
Garnish: grated coconut & chopped coriander leaves
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1. Wash the peppers, make a slit in the pepper without cutting in half, remove seeds and fibre and wash again. This reduces some the heat from the peppers, else they will be too hot to handle for a few. Sprinkle some lemon juice drops onto the insides of the peppers.

2. For the stuffing, mix together besan, salt, sugar, turmeric powder, red chili powder, coriander powder, kanda lasun masala/garam masala, lemon juice and ajwain.
3. Stuff the mix into the peppers uniformly and then cut into two pieces to fit in the steamer.


4. Steam cook for 12 minutes. If you do not have a steamer, you can cook it in the pressure cooker without the whistle.
5. Heat oil, add mustard seeds, sesame seeds, asafoetida & curry leaves, splutter. Add the steamed peppers and saute for a few minutes till it crisps a bit. This dish can be served without the tempering/tadka for those who want to avoid oil altogether, tastes good this way too.
6. Garnish with grated coconut and chopped coriander leaves and enjoy steaming hot Stuffed Mirchi with your meal!

This is a much loved dish at my home and with my friends as well, it is quick to make and packs a punch ;)

Peppers are a good source of most B vitamins, and vitamin B6 in particular. They are very high in potassium and high in magnesium and iron. Their high vitamin C content can also substantially increase the uptake of non-heme iron from other ingredients in a meal, such as beans and grains, thus pairing it with chapati and dals makes it a complete meal.

Peppers are a much loved vegetable in India and are used during the tempering for most savory dishes, for making pickle & chutney, making chili powder and also as a stuffing vehicle amongst others. The ever popular mirchi pakoda/bhajji is another way of savoring the pepper. The fiery pepper is also used to ward off the 'evil eye' and one can see the pepper and lemon combination hanging by huge trucks. It is one revered delicacy and it's incomprehensible to imagine a savory dish without it!

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This is my contribution to Nupur's A-Z of Indian Vegetables, for the letter 'S'.

Enjoy.....

Ragda Patties

We were tired and hungry, all 13 of us, including the two extras!!

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I'm talking about a few (!) years back, when I, as a part of my school hockey team had won inter-district competition and had qualified for inter-state competition. We were in Nagpur for this event. The food served was less than appetising even to hungry 14 year olds, we made do with some vada pav available in the vicinity of the school grounds and were hungry 15 minutes later!

Whilst thus roaming aimlessly, we bumped in to 'A', the captain of the opposing team and a localite at that. Our team captain 'K' had befriended her in the short 2 day period. 'K' had a vibrant personality and could befriend anyone she met even once, let alone the captain of the opposing team! While K & A chatted a bit, we just stood there, hands in our pockets thinking about our next meal. A invited K over to her house and looking vaguely in our direction said, why don't you guys join in too? What! 13 of us? including the two extras? We were evil then, always treating the two extras with lesser respect ;)

But we more than jumped at the opportunity thinking of the food that we might get to eat at her house. Poor 'A' might have been alarmed, but she had already spoken, so off we went to her house, all 13 of us!

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It was a small 2 room apartment, the lack of furniture was more than made up by the warm welcome given by her mom. We sat on the bed in the room, a few of us cross legged on the floor, every one's gaze fixed toward the kitchen :) As her mom emerged from the kitchen, our gaze followed her, she said she had made Ragda Patties and asked A to help her get the snacks into the room. Our faces had a distinct smile, all waiting hungrily and greedily :)

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A and her mom got the Patties in a couple of plates and Ragda in a bowl, we all shared from those plates and devoured the whole thing in a matter of few minutes.

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It was a simple snack, sans grandeur, sans pretense! It is one of the cherished moments and I remember the scene vividly to this day! I guess it was the warmth which struck a chord, the taste of the dish was never in question! I will treasure this memory with me forever, it was one fine moment!!

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I never met 'A' after that, but the memory still brings forth strong emotions when I think of it :)
There is a saying in India, 'Atithi Devo Bhavo', which means treat your guests like you would treat God. I've never seen anyone leave my parents house without first having something to eat, that is just the way it is :)

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So in honor of 'A' and her mom, for thinking about us hungry souls, how about a plate of steaming hot Ragda Patties!

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Ragda Patties
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Lets start with the Patties, which on it's own makes a yummy snack to go with tea. There are various kinds of Patties, I make mine with just boiled potatoes. I do not spice up my Patties too much, I like to use various aromatic and colorful chutneys to do the job :)
Also I shallow fry these little bundles of taste rather than deep frying them and you would never know the difference, trust me on this one ;)

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Patties

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4 potatoes boiled
2 tbsp coriander leaves
2 tbsp bread crumbs (optional)
salt, chili powder as per taste
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1. Mash the boiled potatoes well to a smooth mush.

2. Add salt, chili powder, bread crumbs and coriander leaves and mix well.

3. Shape into lemon sized balls and flatten to get the shape in the picture below.

4. Heat a non-stick griddle, spray with oil (in the absence of a spray, just drizzle a few teaspoons of oil). Add a few patties as per the size of the griddle and shallow fry one side till golden, flip, spray some more oil and fry till the other side is done too. Using a fairly large sized griddle allows one to cook many patties at a time, thus making this an excellent party dish and is loved by all.

Now for the Ragda recipe.
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1 cup yellow peas soaked overnight (green peas are not to be used for ragda)
3 tbsp onion chopped
Tadka: 1tbsp oil, mustard seeds, cumin seeds, asafoetida, curry leaves
2 slit green chili (this can be easily discarded after cooking to make sure kids do not chew on it)
salt, turmeric powder, red chili powder, coriander powder, cumin powder
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1. Cook yellow peas till done, I pressure cook them which is the fastest & most efficient method in my experience.

2. Heat oil, add mustard seeds, cumin seeds, asafoetida & curry leaves. Let splutter and then add slit green chili and onion, saute till translucent. Add all the masala powders and boiled peas. Add more water as per desired consistency and simmer a few minutes.
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For serving:
Coriander chutney, Tamarind chutney & Garlic chutney. You can find the recipes for all the chutneys here. These chutney's freeze well and come in handy with all the savory snacks!
1 onion chopped fine
coriander leaves chopped
lemon/lime juice
Fried chickpea (sev/ganthia)
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Arrange 2-3 petite Patties in a bowl, let hot ragda drip over the nimble patties. Sprinkle chopped onion and splash the three chutneys as per your taste, be it hot & spice or sweet & tangy :) Can squeeze lemon juice as per taste.
Finally sprinkle the fried goodies(sev) over it and enjoy a bowl of sizzling hot Ragda Patties! Have I perked your interest yet ;)

This is my contribution to Nupur's A-Z series.

My contribution to dear Archana's One D event :)

the Quintessential Paneer

Paneer!
The word is enough to conjure images of luscious varieties of food that can be churned up using the Quintessential, indispensable delight of a curdled milk! It is well revered, so much so, that no punjaban worth her salt will ever be caught without a huge chunk of it in her refrigerator, or at the least the phone number of a dairy selling fresh paneer nearby on her speed dial :)
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Right from amazing appetizers like Paneer Pakoda, Paneer Tikka Masala, Chili Paneer...
To extraordinary entree's like Shahi Paneer, Matar Paneer, Paneer Bhurji.......
Not to forget the beautiful breads like Paneer Kulcha, Paneer paratha, paneer stuffed puri...

And delightful desserts like Ras Malai, Paneer Mawa Cake.....
Can you ever have enough of Paneer :)
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I wanted to make a Paneer dish which stands out on it's own and is not guzzled down by tons of gravy, so here it is, Paneer Puri! It's all paneer, no additives like onion, coriander leaves or any such. . .
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Fine threads of paneer are seasoned with spices and stuffed into a wheat flour dough to get Puffy Paneer Puri! This is a paneer lover's delite, Mind you this ain't for the faint hearted, it has paneer and it is deep fried :)
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Here is how I make Paneer Puri
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1. Knead 2 cups wheat flour with salt, turmeric powder, red chili powder and ajwain(oregano) to a stiff dough.
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2. Grate 1 cup paneer. Mix in salt, red chili powder, coriander powder, garam masala, chat masala & ajwain(oregano). Yes this has a double dose of ajwain, in dough as well as in the stuffing! All the spices are added as per individual taste.
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3. Roll the dough into a small puri and stuff with about a teaspoon of the stuffing. Bring back the dough up the edges and roll again to get a puri. Make sure there are no cracks in the puri. Repeat with the rest of the dough.
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4. Deep fry the puri till it puffs up and crisps to a nice golden color.
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5. Enjoy Paneer Puri with or without pickle, or with a steaming cup of tea, like I do :)
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So what is your favorite paneer dish? would love to know :)
the Quintessential Paneer is my contribution to Nupur's A-Z for 'Q' :)

Fresh Fruit Crudite

(Click on the pic for a close up :) )

(My Aunt holding the Crudite )

Spring brings with it a bounty of beautiful fresh fruit and I like to enjoy it just as nature gifted it to us, pure and fresh! Making Fresh Fruit Crudite is the best way to enjoy fruits, I think. The French love their crudites and I took it a step further to make this beautiful Fresh Fruit Crudite. It makes a wonderful center piece and everyone is tempted to taste a few chunks of fruit, cannot think of a better way to get your dose of daily 5!!
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What is a Crudite?
Crudite is an arrangement of raw vegetables, usually served with some dip on the side.
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How does one make a crudite?
Select a wide pot/ceramic bowl. Line the bowl with a stiff sponge.
Keep a few chopsticks ready for use.
Melt your favorite chocolate in a pan.
Slice the oranges along the diameter.
Chop pineapple into rings.
Chop apples into slices.
String the grapes onto the chopsticks.
Dip strawberry into the chocolate & string it onto the chopsticks.
String all the fruits onto chopsticks.
Pierce the fruit laden chopsticks into the sponge, use your artistic side of the brain to come up with a nice arrangement for all the fruits you have!
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How does one eat the crudite :)
Just plonk a chunk of Fresh Fruit from the Crudite into your mouth, with or without whipped cream ;-)
Can be served for Breakfast, Lunch or Dinner!
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I would like to send this over to Meeta for Monthly Mingle / Spring is in the air.

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This would make an excellent breakfast for Padmaja's WBB#11/Fresh Fruit.

Sweet Nothings

I wanted to bake these Date Rolls since I had seen them on Viji's blog, I also knew that I would be using my 'culinary license' (to quote Nupur) to incorporate the puff pastry sheets. Viji made the dough from scratch using all purpose flour & butter, I on the other hand wanted Pepperidge Farm to prosper (read was lazy to knead, was out of time or whatever else you want to read it as :) ).
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Here is how I made the Date Rolls. I'm giving you the basic guide line which can be appropriated to your needs.
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Thaw the Puff Pastry Sheets as directed on the packet.
In the meanwhile heat a tbsp of ghee and saute finely chopped dates for a few minutes, this gives a very good taste.
Grate ginger and grind some cardamom to make a powder. If you do not like ginger shreds in your dish, you can use ginger juice, but definitely do use ginger, it gives a nice contrast to the sweet dates.
Mix sauteed dates, ginger, elaichi powder and sprinkle some milk over it. I did this to avoid over drying of dates during the baking process.
Cut each sheet of pastry into 3 long strips. Spread the date mix along the center of each sheet and then bring the edges together to form a roll, seal well. Sprinkle some sesame seeds over the roll. Cut into smaller pieces.
Bake in 400 * oven for 12-15 minutes till golden brown on top, the last 2-3 minutes are crucial, it is best to hover around the oven and keep checking so the rolls won't burn.
Enjoy hot & crispy Date Rolls.
For a variation I also tried it with dried Figs and it turned out good, figs being so versatile!

How about one more sweet treat for you :) Rava Laddu

I have always been very fond of Rava/Semolina Laddu, but the excessive ghee deterred me from making it many a times.
I believe in moderation, I do not mind eating little bit of ghee for the authentic taste in certain dishes, in fact I would rather eat ghee than the so called fat free margarine or make-believe butter :). You will most certainly not find me adding flax seed powder in my chocolate mousse, but I can do without the soda or sugar laden donuts ;-) no offence, just kiddin' !!
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So, when I saw Sigma's Rava Laddu, made with just a tbsp of ghee, I knew I had to try it, and try I did. They turned out great and here is how I made them.
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1 cup Rava/Semolina
3 tbsp raisins, chopped (I'm very fond of raisins, hence the huge amount, can reduce as per taste)
1/2 cup grated coconut
1/2 cup sugar (I took a little less than that)
1 cup milk
1 tsp cardamom powder
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Heat ghee and fry raisins, keep aside.
In the same pan add rava and fry till it gets heated through, add coconut and keep frying till you get a golden color.
Add sugar, raisins, cardamom & milk. Keep stirring till the milk gets incorporated.
Cool and then shape into balls.
As Sig mentioned, you can store them in the fridge and microwave just a few seconds before serving.

Enjoy the sweet treats and many thanks Viji and Sig!
The 'Sweet Nothings' is my contribution to coffee for MBP.