In the pursuit of connecting together, people from all over the world, through my food....
Tuesday, 26 February 2013
Friday, 22 February 2013
"Bangda Pulimunchi" or Mackeral in Hot n Sour gravy - A Mangalore Bunt delicacy
Mackerel is known as a very healthy fish and regular consumption is very good for overall health. It is famous for the heart health benefits it provides and also, known for making the blood clean and fresh. Mackerel is rich in protein and also with some other minerals such as calcium, phosphorous, potassium, selenium and magnesium. Vitamins such as Vitamin A, Vitamin D, Vitamin K, Niacin, Vitamin B12, Vitamin C, Choline and Folate can be found in mackerel fish. It’s a good source of Omega-3 fatty acids and some amount of Omega-6 fatty acids. Mackerel also contains monounsaturated fats.
"Bangda pulimunchi" literally means "a gravy rich in tamarind juice".
This dish is a delicacy with the "bunt community" of Mangalore and surrounding regions.
Its easy to make and very tasty.
Goes well with rice as well as dosas/Indian pancakes.
Saturday, 16 February 2013
Celebrating 1 year of my Blog with "Kulfi" - Traditional Indian Ice Cream
Kulfi is a popular frozen dairy dessert from the Indian Subcontinent. It is often described as "traditional Indian Subcontinent ice-cream".
It is popular throughout countries such as India, Pakistan, Bangladesh, Nepal, Burma (Myanmar), and even the Middle East. Kulfi is also widely available in most Indian restaurants in Europe, East Asia and North America.
Here is a fuss free, easy recipe to make Kulfi at home.
If you dont have kulfi moulds, you could use long steel glasses are even small steeel bowls.
No matter what the shape of the kulfi is, kulfi is always delicious.
Friday, 15 February 2013
Moong Dal Pakoda or Split Mung Bean fritters
One of the easiest and quick to make evening snack is the "Moong dal pakoda".
This snack is very popular in Delhi and Uttar Pradesh, and normally served with Mint n Coriander chutney.
The memories of this snack for me date back to my childhood, when we lived in Uttar Pradesh for 3 yrs, and most days in winter our evening snack were these fritters prepared by my Mom.
Although this is a deep fried snack, compared to all fritters/pakoda these do not soak or absorb any oil, so I call it the 'healthy pakoda'...
Thursday, 14 February 2013
Strawberry Mud Pie
Happy Valentine's day to you!!
For me Valentine's day is all about cooking something special for my husband and daughter.
Today I made this strawberry mud pie which does not require any baking.
This dish is inspired from one of the pie's made my Nigella on some TV show, ofcourse I have used my own ingredients to make something which we like.
For the mud base of the pie:
bourbon biscuits - 300 gms
Butter - 50 gms
Dark chocolate - 50 gms
For the strawberry layer of the pie:
Milk - 125 ml
mini marshmallows - 75 gms (if you dont have marshmallows you can use 40 gms custard powder)
Strawberry puree - 75 gms
Heavy cream - 375 ml
For the toppings:
Strawberries - 5 to 10
Whipping cream (Optional)
Crush the bourbon biscuits, butter and dark chocolate using a blender.
Now fill 2 pie tins with mixture.
Fill up well, so that all the edges too are filled.
Refrigerate for 1 hour.
Meanwhile, heat the milk along with the mini marshmallows in it, till marshmallows are melted.
If you are using custard powder, dissolve the custard powder in 4 tbsps of milk and then add so that so lumps are formed.
Now allow to cool for 10 minutes.
In a separate bowl, whisk the cream well, add the strawberry puree and the milk marshmallows mixture and mix well.
Now remove the pie tin with the chocolate layer, and top it with the pink mixture of strawberry, cream, milk and marshmallows.
Garnish the top with fresh strawberries.
Chill in the refrigerator for atleast 2 hours.
Remove the pie from the tin, cut into slices and serve.
Saturday, 9 February 2013
Chettinad Mutton Chukka or Spicy Lamb dry curry - A Tamilnadu delicacy
Chettinad cuisine is the cuisine of the Chettinad region of Tamil Nadu state in South India. Chettinad cuisine is one of the spiciest and the most aromatic in India.
I love spicy food, and "Mutton Chettinad Chukka" or Dry Mutton curry is one of m favorite in chettinad cuisine.
Here is the recipe for the same...I have reduced the spice quantity but you could add more chillies if you wish.
Thursday, 7 February 2013
Vegetable Sambhar - A South Indian delicacy/ Vegetable Stew/Chowder
Sambar or sambhar or sambaaru is a dish in South Indian and Sri Lankan Tamil cuisines, made of pigeon peas. Sambar is a vegetable stew or chowder based on a broth made with tamarind and pigeon peas, and is very popular in the cooking of southern regions of India, especially in Tamil Nadu,Kerala, Karnataka and Andhra Pradesh. Each state in South India prepares it with a typical variation, adapted to its taste and environment.
The pigeon peas are cooked until crumbled. Vegetables, turmeric, salt, asafoetida (a pinch) and a mixture of ground spices known as sambar powder are initially boiled together.
After the vegetables and tamarind water are slightly cooked, the lentils and ground coconut mixture are added and allowed to cook until the vegetables are done.
A wide variety of vegetables may be added to sambar. Typical vegetables include okra, carrot, radish, pumpkin, potatoes, tomatoes, brinjal (eggplant) and whole or halved shallots or onions, but many different vegetables may be used with adequate results.
Typically sambar may contain one or several seasonal vegetables as the main vegetables in the soup.
The easiest way to make "Sambar" would be to use any good brand "Sambar powder" like MTR Sambar powder.
But for those who want to make it at home, I have given the recipe.
Tuesday, 5 February 2013
"Chane Saaru" or Seasoned Dark Chickpeas Stock Soup
Chickpeas are the most widely consumed legume in the world. Extremely high in protein, chickpeas are ideal for vegetarian and vegan diets. They are wonderfully versatile, very tasty and filling and an inexpensive source of nutritional benefits for overall health and protection from disease.
The nutritional value in canned chickpeas is very poor compared with traditionally cooked chickpeas.
Hence try cooking chickpeas at home, soak them in water for 4-5 hrs or overnight and then boil them in a cooker with twice the amount of water.
The stock of the chickpeas too is very nutritious and can be used while making curry or the plain stock can be used to make the tradtional "Saaru" or seasoned soup.
Monday, 4 February 2013
"Kooka Song" - A Konkani delicacy or Chinese Potatoes in Spicy coconut gravy
"Kook" as the konkani's call it , is also known as Chinese Potatoes in English or "Sambrani gadde" in Kannada.
It is a smaller version of potato that grows mostly in Northern Kerala and parts of Coastal Karnataka in India. Karkala is famous for "Kook" and we get the best "Kook" from Karkala in the Autumn months till late February. It takes some time for a novice to get used to the muddy smell of "Kook"!
These potatoes are widely grown all over China and mostly used in Chinese salads.
This "Kook" is loved by the konkani community, and this dish is one of the most famous of the "Kook" dishes. "Kook" is also used in many coconut based gravy dishes along with different kinds of beans/lentils.
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