Saturday, December 31, 2005

Happy New Year! "2006"

"On the onset of new year ,I wish you all a Happy New Year 2006!

So as we prepare to mark the passage of time & bid farewell to the old year and welcome in the new, Let's pray for peace in the world






Friday, December 23, 2005

Merry Christmas & Happy Holidays!

I will be gone for the next few days .The end of the year can be a great time to catch up with our friends and family & with a whole lot of activities . perhaps, I could even take some time off to relax and think about where the blog should go in the New year to come :)






Wish you all a Merry Christmas and a wonderful New Year !









Thursday, December 22, 2005

Yum yum Rice Pudding!

Rice Pudding:







Ingredients :

250g Basmati rice
1/2 tsp saffron strands
1 cup sugar
2 tbsp hot milk (to soak saffron)
2 tbsp thick cream
2tbsp mawa(khova)
1tbsp ghee
3 cardamoms
1 inch stick cinnamon
3 cups cold milk
water as reqd
1 cup of almonds, raisins and cashewnuts






Method :

slice and toast the almonds. Fry the raisins. (keep aside)

Toast the saffron strands, crumble them and soak in the hot milk. Heat the ghee & add the rice and spices and fry for 3 minutes. Add the cold milk and sugar and water cover till the rice is fully cooked. Add the cream & mawa and sprinkle with the saffron milk. Cover and cook for a minute. Remove to a hot serving dish, sprinkle with almond slices and raisins and serve.

Tuesday, December 20, 2005

PAN FRIED FISH FILLETS !

PAN FRIED FISH FILLETS:





Ingredients:

Fish fillets(of your choice)
3 tbsp of peanut oil
Chilly powder - As reqd ( to make Red chilly paste mixed with Vinegar)
Salt - As reqd
1tsp ginger& cumin seed paste
1tbsp of fine suji (semolina)
1tbsp butter
1tbsp coriander leaves finely chopped.




Method:

Coat the cleaned fish with mixture of red chilly paste, ginger & cumin paste , salt and marinate for an hour. Dust the fish portions lightly with semolina to coat on both sides and shallow fry in peanut oil till crisp and brown. (about 2-3 minutes per side). When done, remove add butter and coriander leaves (cilantro)and serve.

Monday, December 19, 2005

Corn on the Hob !

Indulge your passion with Corn !


Corn on the Hob


A spicy touch for the holiday season!




Another indulgence!


Ingredients of Indian cuisine !

Herbs and spices, pulses & grains found in every home, are incorporated into our foods and beverages for better health. Not only does the food look, smell and taste delicious, it heals, soothes and rejuvenates.There are various spices and ingredients used in the indian cuisine.A dish is well cooked when the spices blend into dish. The spices should help maintain and enhance the character of the dish, give it colour and fragrance and leave you wanting more!

I am posting only some of the ingredients (pulses & spices) used in Indian cuisine !



Split Green gram:



Cardamoms:



Green Gram(whole):



GroundTurmeric powder:



Blackgram:

Saturday, December 17, 2005

Spicy Fish Curry!!

Seafood curry to spice up the weekend!





Ingredients:

1/2 kg. Fish( fillets of your choice)
1 tbsp. oil
1 tsp. mustard seeds
1/2 tsp cumin seeds
1/2 tsp. turmeric powder
1/4 cup onions ground to a paste
1 tsp. chilli powder
1 tsp. coriander powder
1tbsp tamarind pulp,
A few curry leaves
1/2 cup tomato puree
1 cup coconut milk
2 tsp. finely chopped ginger
3 cloves of garlic crushed
3 green chillies, slit at the ends
Salt to taste
Water as required
coriander(cilantro)leaves for garnish



Method:

For seasoning, heat oil and fry mustard , cumin seeds, green chillies & curry leaves . To this , add turmeric , onion paste & ginger & garlic . sauté till the oil separates. Add a little water to the chilli and coriander powders to make a thick paste. Pour this into the seasoned ingredients and sauté till the aroma of masala comes out. Add all the other ingredients(including tomato puree) except fish pieces and bring it to boil.Add the fish pieces one by one.Add coconut milk & close the lid and allow the curry to simmer on a slow fire till the gravy thickens . Garnish with coriander leaves & It's ready to serve hot.

Thursday, December 15, 2005

Green Plantain Fry!

Green Plantains & Pepper fry to beat the chill!

My post for the ongoing theme of the season "From my Rasoi" hosted by Meena of hookedonheat !








Across Indian cuisines, there are many interesting recipes, using plantains. This versatile fruit can be boiled, fried, grilled, steamed, pickled or dried in the sun or special ovens, and plantains sliced thin and deep-fried like potato chips are a delicious snack.

Apart from ritualistic and culinary uses,all parts of the Banana plant have medicinal properties. It is considered as an auspicious plant in India symbolising prosperity and fertility, and plays an important part in traditional Indian functions.

There are basically two types of Bananas, The plantains usually are rich, dark green, have to be peeled with a knife, and the firm fruit cut into pieces to make dry vegetable dishes or curries.Plantains are hard & starchy bananas used specifically, for cooking and the sweet one is eaten ripe .

The sweet one, has exceptional medicinal properties, & is offered as prasad in temples. The stem and leaves of the plant are used for adornment during ceremonies, and the leaf used as a plate for traditional Indian meals. There are many Indian recipes that use the banana leaf as a wrap while steaming, giving a special unmatched flavour and texture to the dish.



Green Plantain Fry:





Ingredients:

Green bananas or plantains -cubed/circularly sliced
turmeric powder - 1 teaspoon
chilli powder - 1 teaspoon
cumin seeds - 1/2 teaspoon
mustard seeds - 1/4 teaspoon
Black gram - 1/4 teaspoon
coconut for garnish - 1 tablespoon
black pepper - 1/4 teaspoon
curry leaves - a few
salt to taste
oil - 1 teaspoon

Method:

Soak the cut plantains in warm water mixed with half teaspoon turmeric for ten minutes. Drain and cook the plantains with the remaining turmeric and salt. Grind the coconut well with cumin and add to the cooked plantains. Let it simmer. Meanwhile, heat the oil and pop the mustard seeds,blackgram & mix in the pepper & curry leaves and the coconut reserved for garnish and stir fry till browned. Add this mixture to the cooked plantains.

Tuesday, December 13, 2005

Groundnuts(Peanuts) a nutty fair !!

A Nutty fair to remember!


Traditionally, farmers & groundnut growers from all over Karnataka and the neighbouring states come to Bangalore to offer mounds of their first groundnuts produce to the huge idol of Basava during Nov/Dec every year, when the groundnuts have been harvested, a groundnut fair is held near the temple premises. Groundnuts or peanuts are special in many ways , a reason enough for Bangaloreans to look forward to the annual groundnut fair .



One of the oldest temples in Bangalore situated in Basavanagudi is dedicated to Nandi,(The sacred Bull) the mount of Lord Shiva. built in the 16th century. The magnificent Nandi, 15 feet tall and over 20 feet long has been carved out of single granite rock.The temple was supposedly built to appease a bull devouring all the groundnut grown in the area. The bull stopped inflicting damage and the thankful farmers held a groundnut fair near the temple premises which continues even today!


A picture taken at the Fair...


Monday, December 12, 2005

Avocado Medley!!

Avocado Guacamole & Salad:






Channa (Chickpeas)with Greens!

Saturday, December 10, 2005

IT's Time for " Meme" !



Well, I have been tagged by VKN to blog for "You Are What You Eat Meme " this, sure brings in a new kind of momentum that reminds you how diligent the focus on food blogs can be & I would give this a fair try to make it more vibrant and increase your zest for a whole new world of Culinary Blog Journey !

Listing out my top 10 blogs for "You Are What You Eat Meme".

Here it goes...



1. PuranPoli (SWEET BEGININGS!)
2. Shrimp Platter
3. All about Jack fruit
4. Spring onion & Tomato medley
5. Almond burfi
6. Cashewnuts
7. Chicken pulao
8. Raita( Cucumber salad)
9. Sweet Potato
10. Black chick peas curry..

For pictures you can click on this link. My Blog Pictures

Hope you had fun going thru' this post!

Fellow Food bloggers, hope you strive to make it a special blogging affair to enable your self to enjoy and hopefully continue this theme by linking on more spirited bloggers to this never ending " Meme" of Food Blogs .

Choosing only few fellow " Food Bloggers" is a tough part ,as there are a whole lot of them I would consider to Include .Keeping in tune with the option given to me,



I am tagging
Dawna of Alwaysinthekitchen and
Sailu of Indiacuisine and Shammi of Food in the main and Courtney of Naughty Curry Just a few wonderful spirited Bloggers to find out their top 10 Favorites & Few other Bloggers of their choice to get this "Meme" theme going !

Happy Meme time!!

Banana pudding!!

Go Bananas ! with yummy Banana pudding!




Ingredients:

11/2cup milk (low fat)
2 large eggs
2cups bite-sized toasted bread pieces.
1/2 cup sugar
1-2 large very ripe bananas
1/2 tbsp vanilla extract
1 tsp cinnamon powder
1/4 tsp nutmeg powder
1/4 cup raisins
1/4 cup toasted walnuts,Almonds
1 tablespoon butter
1/4 cup cream


Method:

Put the bread pieces into a baking pan. In a blender blend the eggs, milk, sugar, bananas, cinnamon, nutmeg and the vanilla until smooth. Pour this mixture over the bread pieces. Fold in the raisins ,Almonds and the walnuts and let the mixture set for 20 minutes. Top with small pieces of the butter.Cover the pudding with aluminum foil,bake till done & later remove the foil and bake uncovered for 15 minutes until set.

In a bowl, whisk the cream add 1tbsp sugar & 1/4 tsp vanilla. Continue whisking until soft peaks form. ready to serve with the pudding.

Thursday, December 08, 2005

Sweet and Juicy -- Yummy Grapes!!

Celebrating the X'mas spirit with Grapes, Grapes & -------- Grapes !


Sweet and Juicy Grapes!




who wouldn't like to spend lazy weekend afternoons nibbling away the sweet & juicy grapes ,especially when you're reaping the beneficial antioxidant rewards & enjoy the richness of the grapes without popping a cork !




Grapes can grow in almost every type of climate-Red and green grapes are available year round,their juiciness and natural sweetness, combined with a low calorie count, make them an excellent snack and dessert food.There are number of distinctive, very firm & sweet seasonal varieties around the globe.

Wine can be made from virtually any fruit juice,but most commonly wine is most closely associated with grapes .I would say the entire process of Winemaking is an art and a science which is quite interesting to learn and I would say it's beyond the scope of this blog....Ellagic acid occurs in grapes, and may have a number of human health effects. It has anti-cancer properties.Red grapes and products derived from Red grapes such as grape juice and red wine contain powerful antioxidants that can offer protection from heart disease and even cancer.It sure provides a wide scope for potential therapies .



here's a simple try at home Grape recipe:


Grape Syrup:


Ingredients:
2 cups Grape Puree
1 tbsp pectin
1 1/2 cups sugar or honey

Method:
Combine all ingredients in heavy pan, bring to boil. Remove from heat, Put through colander sieve. Pour into jars/ glasses. cool, cover and store in refrigerator.


Happy Cooking!

Wednesday, December 07, 2005

Mixed Fried Rice!!

Mixed Fried Rice:






Ingredients:


1teaspoon soy sauce
1 tablespoon oyster sauce
2 tablespoons olive oil
3 Eggs (scrambled )
1/2 cup red and green pepper (capsicum)—diced
1 cup peas,Beans and Carrots finely chopped or cut into strips lengthwise.
4 cloves garlic and piece of ginger—minced/crushed
spring onions 1 tbsp
3 cups cold cooked long-grain aromatic rice
1tbsp vinegar



Method:

MIX together the soy sauce, oyster sauce and oil in a small bowl. Heat a frying pan over a high temperature then add 1 tablespoon of the oil. scramble the eggs and keep aside. Heat the remaining 1 tablespoon of oil, add the( red,green capsicum) pepper and stir-fry for 1 minute. Add the peas,carrots and garlic and ginger and stir-fry for few seconds. Add the rice and stir-fry for another minute, tossing to separate the grains and combine well. Add the sauce mixture and stir-fry for 2 minutes. Add the eggs and toss to mix well--stir fry spring onions too and mix well finally add 1tbsp vinegar to the rice and It's ready to serve.

Monday, December 05, 2005

VEGETABLE UPMA(Masala Upma):

VEGETABLE UPMA(Masala Upma):








INGREDIENTS :

Rava or Suji ( fried in ghee) 1 cup
Onion chopped 1
Green chillies 4-5
Carrot grated 2
Capsicum chopped 1
peas 1/4 cup
Tomato chopped 1 big
Beans chopped 1 cup
Ginger crushed 1/2tsp
Coriander Leaves
Curry Leaves
Lemon juice 1/2tsp
Turmeric 1/2tsp
Salt to taste



FOR SEASONING

Mustard Seeds 1/2tsp
Green or red chillies 3-4
Urad dhal 1/2tsp
Chana dhal 1/2tsp
Oil 1 tbsp



Method:

Heat oil and prepare seasoning , Put all the vegetables except lemon and green leaves, add water ( double the quantity of suji used), salt & cover it and let it simmer for a while - after the vegetables are cooked add suji or rava & curry and coriander leaves and keep stirring well till it is done and finally garnish with more of coriander leaves( cilantro) & sprinkle lemon juice and mix well . Masala Upma is ready.

Saturday, December 03, 2005

Black Chickpea curry!!

Black chickpea (Channa) curry.





Ingredients:

Black channa: 1 cup
Onions: 2
Green chillies: 2 (slit open length wise)
Tomato: 1
Curry leaves: 1 stem
Coriander leaves: 2 stem
Garam Masala powder: 1/4 spoon
Coriander Powder: 1 spoon
Chilli powder: 1/2 spoon
Turmeric Powder: 1/4 spoon
Mustard seeds: 1/4 spoon
Coconut milk: 1/2 cup
Ginger: 1 small piece
Garlic: 4 cloves

Preparation Method
Black channa to be soaked in water for 2 hours. Then pressure cook it with enough water, turmeric powder and salt. Heat oil in a pan and add mustard seeds. When mustard seeds start to splutter, add finely chopped onions, green chillies, curry leaves, chopped coriander leaves and cook till onion is brown. To this add chopped tomatoes and stir well till tomato blends. Add crushed garlic and ginger pieces and stir well. Now add coriander powder, chilli powder and stir well till the aroma of masala comes out. Add enough water and black channa and cook till water starts boiling. Now add coconut milk and stir well. To this add garam masala. The curry is ready when the mixture starts boiling again.Finally garnish with coriander leaves.

Thursday, December 01, 2005

Potato & Baby Spinach Combo !

Fortunately, owing to evolution, we do have splendid variety of greens and grains to choose from. My pick of the week " greens " is - Baby Spinach! it's sheer flavour when cooked with potato is magical!!


Exotic south Indian Potato & Baby Spinach Stew:




Ingredients:

Baby spinach 2 bunches
Potatoes 3 (cut into cubes)
Onions 1 chopped finely
Oil 1 table spoon
Corianderleaves 1 table spoon
Basil to garnish (optional)
Salt to taste
Mustard 1/4 tea spoon
Pepper 1/2 tea spoon
Ginger 1''
cinnamon 1 stick
clove 1
Lemon juice 1 tea spoon
Cumin seeds 1/2tea spoon
coconut milk 1 cup

METHOD:

To start with, chop the potatoes into cubes , slit green chilli. chop ginger and coriander leaves. Extract thick milk of the coconut - about 1 cup. Crush cloves, cinnamon, pepper and coarsely.

Heat oil in a pan, add mustard,cummin seeds and the crushed ingredients. When mustard splutters add onions, potatoes, ginger green chillies. Fry well, till you get a nice aroma. add thick coconut milk and salt and simmer on a slow fire till the vegetable is cooked fianlly add spinach , simmer just once, and serve hot garnished with coriander leaves and basil leaves and a dash of lemon juice.This dish has to be semi-thick as you need lot of gravy with the dosas & appams or chappathi.