D I W A L I G R E E T I N G S ..............

Wishing all the readers of As Dear As Salt a very Happy and Joyous Diwali...........
.
.
Here are a few snacks/dishes that you may like to try this festive season......
.

Dates and Pistachio Poli

Ragada Patties

Paneer Puri

Badam no Seero

Sweet Potato Paratha

Matthi Puri

See you all after a short break!

Colcannon - An Irish delicacy ....

Breathing in from a hot oven in winter gives me immense pleasure and the much needed warmth. There is only so much that one can crib about the weather ;) I did that for a season or two and then found me some ways to enjoy the things that can be done when huddled indoors aka lotsa' baking ;) After all, the winters will roll in, whether it is your favorite season or not!!
.

.
My search for baked goods led me to an interesting Irish recipe for baked potato and cabbage!
I've seen a lot of versions of Colcannon, potato and cabbage being the most commonly used ingredients. It can contain other ingredients like onions, leeks or chives. The original version uses bacon bits and the fat leftover from frying bacon is used to cook the dish. Many use garlic, but it seems to be an optional ingredient and can be added to give another layer of flavor if you like it. I gather, one can use either cream or milk to bake the dish. I've also noticed the use of cheese in many recipes. There are also some innovative additions, like greens in the recipe. I guess the recipe can easily be adapted to one's taste, which I think is the beauty of this dish.

Here is what I came up with for the vegetarian version.

.

1 cup chopped cabbage
1 cup diced potato
1 cup milk/cream (can use cream for a richer taste)
salt/pepper as per taste
a pinch nutmeg
1 small onion thinly sliced
2 cloves garlic, finely chopped (use as per taste)
1-2 tbsp oil/butter
1-2 tbsp grated cheese (optional)
.
1. Boil cabbage and potato. This can be done either on a stove top or in a microwave.
2. Add salt and pepper to taste and mash it.
3. Heat oil/butter, add onion and garlic, saute for just two minutes, do no let brown.
4. Add milk, bring to a boil and simmer for a couple of minutes. Add nutmeg.
5. Grease a baking dish and add potato mixture. Cover with milk mixture and check for seasoning. Top with cheese(if using) and bake in a pre-heated oven for 45 minutes at 350.
Enjoy steaming hot Colcannon!
Don't be fooled by the simple ingredients, it makes for one warm and yummy dish!

.
NOTE: Please note that I've shaped it into discs for photographs only. This is a white colored baked dish and was one tough dish to photograph, hence this presentation :)
.

A few more dishes for the Potato/Alu lover in you :)

Baby Alu Jeera Fry

Vatana Bateta Tameta nu Shaak

Sweet Potato Paratha - The Non-Stuffed Kind !!

How about discussing the similarities, differences and then some about Sweet Potatoes and Yams some other time :) For now, I'll just tell you about my affinity for this lovely tuber :)
.
I enjoy a Sweet Potato(as I know it), by boiling it and then just a sprinkling of salt, pepper and lemon juice :) And my mom's sweet potato chaat brings me immense joy!! It includes fresh boiled & chopped sweet potatoes, banana & guava in tamarind sauce.........YUM :) I can down bowls full of this "nutritious" chaat any given day!!
.
In my quest to try different recipes with this adorable tuber, I made Paratha's and to make things simpler, made the non-stuffed kind ;) This recipe is inspired from the much talented BurekaBoy's puris.

Sweet Potato Paratha
.
2 sweet potatoes, boiled
1.5 cups wheat flour (regular chapati atta)
1/2 tsp turmeric powder
1/2 tsp chili powder, adjust to taste

a generous pinch of asafoetida/hing
salt to taste
5-6 mint leaves finely chopped (optional)
(coriander leaves work very well here, but i had just used up my entire stock making chutney, so I tried mint leaves from my beautiful plant, a thoughful gift from a dear blogger friend! )

2 tbsp yogurt/dahi
1 tbsp oil
a few tbsp water to knead the dough
a few tbsp oil to cook the paratha
.
1. Peel the boiled sweet potatoes.
.
2. Mix wheat flour, spices, yogurt, oil and mashed sweet potatoes. Mix well to incorporate the spices in to the flour.
.
3. Add water as required to knead a soft and smooth dough. Keep aside for an hour for the flavors to develop. If pressed for time can make them immediately as well.
.
4. Heat a griddle/tava. Roll into medium sized parathas and cook like a regular paratha, spreading a few drops of oil on both the sides while cooking them.
.
5. Keep covered in a box lined with paper napkins. Enjoy these soft and delicious parathas. They are very easy to roll and stay very soft for a long time. Can be served with chutney & pickle of your choice and some yogurt on the side :) They make a wonderful accompaniment to Tea!!!!
.

Enjoy!!!

Pili Moong Dal aur Matar Ka Puda aka Lentils(Yellow Moong Dal) and Green Peas Pancakes

This is one of my favorite one pot meals!
It satisfies all the food groups and more importantly satisfies and satiates me at the same time :)
There are quite a few kinds of Pudas' (pancakes), some are instant and some like this one require a bit of planning. The process in itself is very simple, as long as you remember to soak the Moong Dal.

.
Growing up I used to love the Besan(chickpea flour) puda with lots of ketchup. It is the simplest of it's kind with some chopped onions and tomato added for flavor, it is also known as the Vegetarian omelett :) Makes a nice stuffing for bread!

.
On the same lines, there is the popular Pesarattu made with whole green moong dal. Pesarattu with upma is one of my favorite combo's, I like to have a plate of that at my friends place who is from Hyderabad.
.

Pili Moong Dal aur Matar ka Puda aka Lentils (Yellow Moong Dal) and Green Peas Pancakes
.
1 cup Moong Dal
3 green chili (adjust as per taste)
1/2 tsp ginger (as per taste)
2 tbsp chopped onions
1/2 cup green peas, crushed coarsely
salt as per taste
2 tbsp chopped coriander leaves
1/2 tsp cooking soda/Eno fruit salt
Oil for drizzling
.

1. Soak washed Moong dal for 5 hours.
2. Grind it with 1/3 cup + 1 tbsp water
I've always had great results using these water measurements. Also, grind green chili and ginger along with it to a smooth paste.
3. Add chopped onion, crushed peas, coriander leaves and salt. Add soda when you are ready to make the puda.
4. Heat a griddle, spread the batter just like you do for making dosa, i.e. put about 1/4 cup batter on the griddle and spread in a circular motion from the inside to the out.
5. Drizzle oil around the edges and cook till the underside gets golden brown and then flip it.
6. Cook till done.
7. Puda is ready to be served with a bowl of curds and chutney/pickle of your choice.
.
Variations:
I can think of so many variations to this Puda. Add a pinch of hing/asafoetida for a lovely taste.
Can stuff it with some seasoned grated paneer for paneer lovers :)
Can spread red chili chutney on the puda itself for a real hot taste.

Kids love it with some ketchup spread on it and then rolled up :)

Notes:
I make about 7/8 " puda. Yup I measured it specially for you....LOL!!
This is a Madhur Jafferey recipe!

This is my contribution to Hima's WYF Diet Food event!
.

.

.

Musical has tagged me for the Fantastic Four MEME! So here goes.....
.
4 places I've lived
Bombay
Pune
NY

NJ

4 Jobs I've had
Manager:
I managed three other kids when I was a teen. The kids I was supposed to manage for a few hours were 6, 6 and 4 respectively, I was so happy at this "responsibility". I think I must have been the "strictest" manager ever, bossing around those poor lil' kids ;)

Theatre/Stage Artist:
I love theatre and performing on stage was a sure thrill.

Restaurant Guide:
My friends call me for phone nos. and directions to restaurants.....LOL!

Match Maker:
Yup, someone I introduced later got married :)

4 Favorite places I've holidayed
Goa...luvvvvvvvvvvvvvvvvre it there :)
Kodai Kanal, beautiful :)
Jamaica, fun ;)
Vegas, the sin city ;)

4 Favorite foods

Only 4 from a foodie, not fair!!! but here goes....
Mom's parathas - dal, aloo, gobi, mooli all of them :)
Mom's Bharwa karela and bharwa capsicum :)
My sis's Paneer in gravy :)
My grandmom's Nan-khatai, but I don't get to taste it anymore :(

4 Places I would rather be
There is no other place I would rather be than my home sweet home, 'coz it won't be me if I was wishing for something else and not enjoying the present :)

4 bloggers I would like to tag
Laavanya of Cookery Corner
Linda of Out Of The Garden
Shilpa of Aayi's Recipes
ISG of Daily Musings

Enoy!!!

Dates and Pistachio Poli Adorns This Appetizing Thali for RCI

anti clock wise: Date Pistachio Poli, onion tomato salad, sweet potato subzi, rice, fryums/papad, kala chana gravy, home made curds!

.

.

I'm not able to participate in all the ongoing events as much as I would like to, but then Life happens............ ;)
.
Anyway, I decided to make this Dates and Pistachio Poli based on Viji's Poli recipe. When she mentioned that we can try sweet recipes from her archives for the RCI-Tamil Festival I was happy to try this out with my own variations and you can see the results were sweet :)

Poli's make a wonderful festival food and there are innumerable stuffings that can be catered to one's taste!

What is your favorite stuffing, please do let me know!!!

.

Dates and Pistachio Poli
.
I usually make all my stuffed Indian Breads (Parathas and Poli) using whole wheat flour/atta) and I did the same here. But if you are used making it with Maida like Viji, definitely go ahead and do it for the covering.
.
Covering:
2 cups whole wheat flour/Chapati atta
1 tsp oil
water to knead the dough.
.
Knead a smooth and pliable dough with the ingredients, cover and keep at least an hour.
.

Stuffing:
1 cup finely chopped dates
1/2 cup powdered pistachio
1/2 tsp cardamom/elaichi powder
.
Mash the dates well to form a soft mass.

If your dates are not too soft, they can be cooked in the microwave for a minute to soften.
Add pista powder and cardamom powder.

Believe me, it is better to make extra mix of this, you will love to eat this as is, I know I did :)
.
When ready to make the Poli, make equal size balls out of the dough and the stuffing.
Roll the dough to a puri(fried Indian bread) size and stuff with the date mix.
Seal well with the dough around it and roll to regular chapati size.
Heat a griddle and roast the poli like regular chapati, remove from the gas and smear with ghee.
Remember this is an important step to keep the poli soft and it imparts an unmistakable lovely aroma :)

.
Enjoy the Poli as a part of a meal as I did or just on it's own.

Notes:
The rolling part is not that difficult, specially if you are used to making stuffed parathas.

Make sure the stuffing is not too moist.

Try to make medium sized Poli's, less chance of the stuffing oozing out that way :)
Enjoy nutritious and tasty Date and Pistachio Poli!
.

This is my contribution to Viji's RCI-Tamil Festival. Thanks Viji.

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.
.
.
.

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!!
.
.

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........

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?

.

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

.

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!!) :)
.

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) ;)
.

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 :)

.

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...........

.

.
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!
.

Palak Paneer & Chole share the honor of being the most loved dishes with multiple entries :) .
.
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 :)

.
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.
.

.

.....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

.
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

.

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!!

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 :) ).
.
Here is how I made the Date Rolls. I'm giving you the basic guide line which can be appropriated to your needs.
.
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' !!
.
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.
.
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
.
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.

Apple Cake anyone??

Thank You, gals for your wonderful guesses! You all were pretty close, well, almost!
What you see is what you get, at least in this case, it is an Apple Cake.
.

OK first things first.
One more joins the bandwagon. Of ? Of whole wheat flour cake makers, a little late albeit! What?? You heard it. Has she lost her mind? I don't think so, others may differ. It's true, I'm just trying to be a part of the ever growing clan of whole wheat flour bakers called, "Bakers with a cause: Nutrition".
.

A little background might help here. I was never much of a baker, but once I happened to peek at the mile long list of ingredients on the cake wrapper and almost fell off my chair. Glycerin?? sodium aluminium phosphate??? what is that doing in my cake?? But it is true, and hence began my experiments in baking. (Non-believers, I've saved the wrapper and will mail it to you if you don't believe what all goes in there).
.

The amount of butter used in most recipes is quite daunting and many a times I just gazed at the recipes, leaving the actual baking to my friends and family. The first time I ever saw the use of oil in baking cakes was when I happened to chance upon the date cake made by Shilpa. It turned out great and I tried to incorporate the basic guidelines into a couple of cakes I baked, with good results, If I may say so myself.
.

This apple cake was conceived out of the necessity of using up apples for something more than adorning my dining table, yes it's the same story in my house.
I used a banana to get the moistness which is hard to come by in an egg less cake. I don't claim that it is the best egg less cake, but nonetheless it is quite good, given the nutrition it packs.
.

3/4 cup all purpose flour
1/4 cup whole wheat flour
1 cup chopped apple
1 medium banana mashed
1/2 tsp cardamom powder
1 tsp baking powder
1 tsp baking soda
pinch of salt
1/2 cup brown sugar OR regular sugar OR a equal mix of both (can alter as per taste)
1/4 cup + 2tbsp milk
1/4 cup yogurt
1/4 cup butter/oil/margarine OR a mix (I added oil & butter)
.

Mix the flour, cardamom powder & pinch of salt. Add sugar, apple and mashed banana. Finally add the whisked yogurt, milk and oil/butter. Mix for about 5minutes to incorporate air. Pre-heat oven to 350 C. (The term pre-heat always cracks me up, will tell you why, after the recipe) Add baking powder & soda and bake till a toothpick inserted in the cake comes out clean, about 45-50 minutes. Cool and then serve by itself or you may frost it as per your liking. I like mine plain, don't fancy all the sugary mix on top.

(If any baker belonging to this clan tries more than 1/4 C whole wheat flour, please do let me know your experience, if you live to tell the tale that is!)
.

The cake is not all that dense, is pretty moist and tastes good, not bad for avoiding all that butter & bleached flour, what say? I added the cardamom powder taking the tip from apple rabdi that I make, and has worked wonders in combining apples & elaichi powder.
.

About the term 'Pre-heat'. I always remember the words of one of my favorite stand up comedians, George Carlin. In one of his stand up routines, he says about this, you either heat something or you don't, how can you 'pre-heat' anything? Think about it. Exactly what do you do in that process of 'pre-heating' ? He also talks about the 'pre-boarding' for passengers with children or passengers travelling first class, on the plane (remember the announcement?). He says you either board the plane or not, what is this obsession with 'pre'. Aah! he is too funny, always cracks me up.

.

Here is my contribution for Jyothna's Safety Moment.

I saw this on TV and it has really helped a lot.

When using any bakeproof pots and pans with handles in the oven, just sprinkle some flour on the handle. This way when you are about to take it out, the flour will remind you to be careful and not touch it with bare hands.

You can also implement this for any pots used on a regular stove where the handles get heated up fast. It is a very natural instinct to just pickup something without realising how dangerous it can be (experince talking here).

Pineapple Coconut Cup Cakes

There are some recipes that you just look at and you know that they will turn out good. Now this is one of those recipes. I saw this Pineapple Coconut cake from Asha at http://aromahope.blogspot.com/2007/03/pineapple-coconut-mini-bundt-cakes.html and could not wait to try it.

Here's how I did it.
I halved the recipe and substituted the eggs with yogurt. Also, I used canned crushed pineapple & omitted the nutmeg pwd and cinnamon pwd. The pineapple & coconut aroma wafting through the house was unbelievable. Thank You Asha.