Tuesday, March 31, 2009
I do have many plans for this summer,don’t know how many will actually see the light of the day!!
I recently made this Mango pickle out of sheer necessity.As I’ve mentioned before,we are not much of pickle fans and can happily do without it.But there are certain dishes for which pickle is an absolute requirement.I found my pickle stock almost empty,strange as we don’t eat much pickle!!I had to make some for emergency which would last us until we make a trip to Ekm or Blr from where we take our yearly stock from[For those who came in late-Ekm is my home and Blr is hubby’s].
I got this recipe from D,who makes it quite often.Even though it is a pickle,this one is called Mangakkari[Manga-mango,kari-curry].A quick and easy recipe,this one’s often made during weddings and festivals.Unlike regular pickle,no water is added during the making of the pickle.All the water oozes out from the cut mango pieces which makes it quite tangy and tasty!!
Mangakkari ~ Instant Mango Pickle
Raw mango – 1,big
Red chilly powder – 1 ½ tbsp
Salt to taste
Hing/Asafoetida – 1 tsp
Fenugreek powder – a pinch[if you don't have powdered fenugreek,add a small pinch of fenugreek seeds instead]
Gingelly oil – 1 tbsp
Crushed mustard seeds – ½ tsp
Chop raw mango into small pieces.
Apply chilly powder,salt,hing and fenugreek powder and keep aside for an hour or till the powders coat the mango pieces well.
Heat gingelly oil in a pan till smoking point.
Add the hot oil and crushed mustard seeds to the marinated mango pieces.
Keep refrigerated in an airtight bottle.
Monday, March 30, 2009
I strongly agree that the thought of the blog and events that are going on have the power to wipe out the laziness in me!!All I had to do was search and here I am with a wonderful bowl of snack,ready to munch,anyone??
Spiced Puffed rice ~ Miryakana Charmuro[Adapted from Shilpa of Aayisrecipes]
Puffed rice – 3-4 cups
Haldi – a pinch
Pepper[powder]– ½ tsp
Ghee – 1 tsp
Salt to taste
In a kadai,on low flame add ghee,haldi,pepper and salt[take care not to burn it].
Fry for a few minutes till everything gets mixed.
Add the puffed rice and mix well.
Keep on low flame and stir in between till the puffed rice become crisp and the masala gets coated evenly.
Let it cool to room temperature-store in an airtight container.
Sending this across to Ashwini who is hosting this month's MBP-Snacks and Savouries,an event originally started by Coffee of Spice Cafe.
Thursday, March 26, 2009
I had hurriedly written down the recipe for this cake while watching Lakshmi Nair’s cookery show on TV.In fact,I was busy in the kitchen when hubby said-Div..your chef is making a cake today.I remember,I had scribbled down the recipe on a newspaper and later struggled a lot to figure out what exactly was it that I had written.Then I saw a very similar recipe in my friend’s blog.Even though I did not have many choices to make when it came to baking a cake-since I always take the easier route and bake something e-a-s-y;-),I decided on making this one.
Cake making experience - First of all,let me salute those who decorate/frost their cake with ease.As for myself,I ran into major disaster while frosting.[It didn't affect the taste though:)].I cut the cake into two and was about to place it on the serving plate and the top half just got cut,one whole piece was in my hand and one was in the plate.I struggled a lot to keep it in place,but it has a mind of its own.If you look carefully,you can make out that the lower portion of the cake looks pathetic.To top it all,I tried to write on it,which again,I think looks bad.Anyway,I'm sure hubby wont mind-its the thought which counts right?So here it is-Chocolate Cake with Fudge frosting for my dear darling hubby who celebrates his birthday today!!
Maida/Flour – 1 ½ cups
Baking powder – 2 ½ tsp
Cocoa Powder – 2 ½ tbsp
Butter – ½ cup + 1 tbsp
Powdered sugar – 1 ½ cups
Water – 1 cup
Baking soda – ½ tsp
Eggs – 2
In a pan,add the water,powdered sugar,cocoa powder,butter and baking soda.
Keep stirring the mix till the sugar dissolves and the butter melts.
Let it come to a rolling boil,then simmer for 5 minutes,keep stirring all the while.
Transfer this mix to another bowl,let it cool to room temperature.
Sift together maida and baking powder.
Add the eggs to the cooled cocoa mix and beat well.
In low speed[of the electric mixer],gradually add the maida and make a smooth lump-free batter.
Pour the batter into a greased cake tin and bake till done.
[Preheat oven on 180*C and bake for 40-45 minutes].
Let it cool completely before frosting.
For the Fudge Frosting
Powdered sugar – ½ cup
Butter – 50 gms
Water – 2 tbsp
Icing sugar – ¾ cup
Cocoa powder – 2 tbsp
In a pan add the water,powdered sugar and butter.
Stir till the sugar and butter melts.
Sift together icing sugar and cocoa powder.
Gradually mix both taking care not to form lumps.
Refrigerate for 20 minutes.
Beat well with a spoon and pour over the cake.
Refrigerate and serve chilled.
Verdict - The cake tasted excellent and was very moist too.Except for that collapsed part,everything was fine.I loved the chocolatey flavour and I'll definitely make this again,though I'm not sure how am gonna deal with the frosting job;-).And yeah,Bday boy loved it and had as many as 3 slices-something very rare!!
Thanks to all of you for your birthday wishes.Love you all!!
Wednesday, March 25, 2009
I think my blog is soon on its way to a shadow blog for Vanitha recipes.Ever since I got the recipes bound in a big fat cookbook,all I do is search for recipes which I can try one after the another.Hubby is only too happy at the variety that’s being offered!!I always look for different side-dishes to go with chapathi/paratha,as I make them on a daily basis.Though we love simple dal,sometimes you do get bored of it.
Saw this recipe in one of the latest editions of Vanitha and I wanted it to make it mainly for the inclusion of Methi leaves.As most of you know,I’m not much a fan of Greens and prefer to have them camouflaged in some curries.I had bought those cute mini-bunch of methi leaves and set about making this curry.Lovely variation from the plain old Chole and methi leaves gives it a great healthy tag;-).
White chickpea/channa – 150 gms
Methi/Fenugreek leaves – cleaned & chopped-¾ cup
Cinnamon – ½ ‘ piece
Cloves – 2
Elaichi/Cardamom – 2
Oil or Ghee – 1 tbsp
Jeera/Cumin – ¾ tsp
Methi/Fenugreek seeds – a small pinch
Cinnamon – ¾’piece
Green chillies – 2,chopped
Ginger – finely chopped – 1 tsp
Hing/asafoetida – a pinch
Haldi/turmeric – ¼ tsp
Salt to taste
Tomato – 1,chopped
Tamarind paste – ¾ tbsp
Coriander leaves – as required
Wash and soak the channa for 10 hours or overnight and cook in enough water till done.
Dry roast cinnamon,cloves and elaichi and grind to a fine powder.
In a kadai,add oil/ghee and splutter jeera.
Add methi and cinnamon stick and stir well.
Add chopped green chilly and ginger.
Saute for few minutes and then add hing and chopped methi leaves.
Add haldi and salt to taste and mix well.
Now add the chopped tomato.
When the methi leaves and tomato gets cooked,add the cooked channa[keep aside 2-3 tbsp channa]
Add a cup of water and let it boil.
Simmer for 10 minutes.
Mash the channa along with the tamarind paste and add to the curry.
Now add the roasted masala powder and stir well.
Add freshly chopped coriander leaves and serve hot!!
Sending this across to Laurie,who is hosting this month's My Legume Love Affair 9th helping.An event originally started by Susan,of The Well seasoned cook.
Monday, March 23, 2009
I had a real tough time in choosing one recipe from the array of goodies she has in store there.As usual,I hit the baking section first;-).Finally decided upon Banana Muffin.Ever since I started baking with banana,I am in love with it.I made one change though,made it eggless.I had planned to follow the recipe to the T,but my egg stock was over and I didn’t want to delay making it,as the banana was ripening..fast;-).The recipe is superb and makes 6 muffins.Perfect for a Sunday snack.We loved it and I am making it again..for sure!!
Changes I made-Omitted the egg,added chocolate chips as a topping.
Thursday, March 19, 2009
Initially,when I started baking,I couldn’t stop myself from opening the fridge everytime and having “one last slice of cake” or opening up the cookie jar and having “last cookie,I promise”.Even though it wasn’t much,I did not want to gorge on it knowing how much ‘flour-butter-sugar” went into it.Its like the chocolate theory-if you have one chocolate bar inside your fridge,you’ll definitely go for it.So don’t buy chocolate!!So what did I do,stopped baking..hah,isn’t that the easier way?
But there were so many recipes I wanted to try out.I had to don my apron and start baking…again!! But this time with a twist.I became a good neighbour,good friend and good relative etc etc.Don’t get the point?I started sharing my baked goodies.The joy of sharing became immense,even more when they started looking forward to my next baking sojourn.Now I bake away to glory,keep aside a very less portion for both of us and share the rest.It makes me feel so good!!
When I saw this month’s Lets go nuts-Almonds,I again searched for baking recipes.Mainly because I had some powdered almonds with me and I was wondering what to do with it.I had to act fast since I missed last months event,when I had a post ready for it[Cookies,again].I got the recipe from here,but I made it with some modifications.Crispy,crunchy,melt in the mouth Almond cookies.
Almond Crescent Cookies [Adapted from Simply Recipes]
Maida/Flour – 2 cups
Powdered sugar – ½ cup
Butter,softened – 1 cup
Powdered almonds – 1 cup
Vanilla essence – 1 tsp
Almond essence – 1 tsp
Icing sugar – for dusting
Preheat oven to 150*C.
Mix butter and powdered sugar till it becomes light & creamy.
Add vanilla & almond essence-mix well.
Slowly add the flour and powdered almonds and knead till it forms a soft dough.
Take a big pinch of the dough and loosely shape into a ball-flatten it.
Using the lid of a tin,make it into a neat round shape.
Now take a smaller lid and cut the cookie into two crescents.
So with one round you’ll get two crescents and one almond shaped cookie.
Place on a greased baking tray and bake for 20 minutes or till done. Dust with icing sugar and let it cool on a wire rack.
Wednesday, March 18, 2009
I felt really happy when one of my friends[a typical Kerala Christian]told me that she tries out my Idli Upma whenever there’s leftover idlis and my Kukka Humman with chapathis,and she makes them on a regular basis.Another friend asked me how to make Masala Dosa,coz she wanted to surprise her hubby.One of them told me that she hops on to my blog whenever she is in doubt about a vegetarian curry.I guess these are all indirect compliments and they matter a lot to me.Friends,I would prefer if you could comment on the blog instead of mailing me..it takes almost the same amount of time right??;-)
Sometime back,I got a mail from a person called Neena.She told me that she follows my blog regularly and she identifies with my style of cooking since,she was also a Konkani,born and brought up in Kerala,then came to Chennai.I felt even more happy when she made a recipe request.She asked me whether I could recreate the Kerala special-Porotta and Peas Masala in my blog.Your request is my command dear!!
I followed Cham’s recipe for Porotta .
Kerala Porotta-Refer Cham’s detailed recipe with step by step procedures for making Porotta,with a Kerala twist.I tried the same recipe with wheat flour too.The result was a super soft layered chapathi,which cannot be called Porotta;-)
Green peas – 100 gms fresh/frozen
Onion – 1,finely chopped
Curry leaves – 2 sprigs
Tomato – 1,finely chopped
Ginger-garlic paste – 2 tsp
Red chilly powder – 1 ½ tsp
Coriander powder – 2 tsp
Haldi – ½ tsp
Garam masala powder – 1 tsp
Coconut milk – 1 cup[thick,first milk-Onnam pal]
Coconut oil – 1 tbsp
Mustard seeds – ½ tsp
Salt to taste
In a kadai,add oil and splutter mustard seeds.
Add curry leaves and onions and sauté till the onions become light brown.
Add ginger garlic paste and sauté till the raw smell of the paste goes.
Now add the tomato and the masala powders.
Stir till the oil starts separating[At any point if you feel the masala might burn,add a few drops of water].
Now add the cooked peas and salt to taste.
Slowly add the coconut milk,keep the heat on low.
Mix well and let it simmer.
Add freshly chopped coriander leaves and serve hot.
Goes well with Idiyappam,Puttu and Porotta!!
Tuesday, March 17, 2009
Last night changed it all.I had some boiled potatoes inside the fridge and I had made chapathi dough for dinner.Making Aloo paratha sounded easier to me than making a side-dish;-).So I went about making it.I always get jittery while rolling out the parathas,as there is always the fear of the stuffing jumping outside.But I was determined to overcome the paratha-fear and guess what,I have!!I couldn’t stop smiling when I saw them fluffing up so well and not a speck of stuffing visible outside…after the first bite hubby said-this one's a 10 on 10,perfect aloo paratha..Yay!!! my first successful attempt at making Aloo Paratha;-)
[Even though I would love to show you the step-by-step procedure of making the paratha,I can’t because I diligently put away the camera before entering the kitchen as I was not sure myself if the parathas would come out nice;-)]
For the dough
Atta/whole wheat flour – 2 cups
Salt & Pepper to taste
Warm water-as required to make the dough
For the stuffing
Potatoes – 2,medium sized-cooked
Onion – 1,finely chopped
Green chilly – 1,finely chopped
Oil – 1 tbsp
Jeera – ½ tsp
Garam masala – 1 tsp
Haldi – ½ tsp
Salt to taste
Coriander leaves,chopped – about ½ cup
For the dough – Take atta,salt and pepper in a big mixing bowl.Slowly add water little by little and knead until you get a soft and smooth dough.Apply about a tsp of oil and keep aside[optional].
For the stuffing – Peel and mash the potatoes with a masher or using the back of a slotted spoon till there are no visible lumps.
In a kadai,add oil and splutter Jeera.
Add chopped green chillies and onions and sauté till the onions turn light brown.
Add garam masala and haldi and mix.
Now add the mashed potatoes,finely chopped coriander leaves and salt to taste.
Keep stirring the mix till it becomes dry enough to handle.
Let it cool down to room temperature.
To make the paratha –
Make small balls[about a small lemon size] of the chapathi dough and keep aside.
Make smaller balls of the stuffing[about a TT ball size].
Using a rolling stone,flatten the chapathi dough a little and place the stuffed ball inside.
Close the sides carefully and loosely shape into round discs.
Flatten the balls into thin parathas without giving much pressure using enough flour to dust.
In a chapathi tawa,cook them until both sides become evenly brown.(add some oil/ghee if you like).
Sending this across to Roma @ Roma's Space who is hosting this month's JFI-Wheat.Jihva for ingredients is a popular food blog event conceptualized by Indira of Mahanandi.Every month,one ingredient is choosen and food bloggers-non-bloggers too,aroud the world cook up a storm of delicious dishes.This month the choosen ingredient is Wheat.
Saturday, March 14, 2009
After that it was Cookies.Once I hit success with it,there was no stopping me.In fact,it is something which I can bake anytime of the day or night,perhaps.I fell in love with the crunchy cookies at the first bite.Then cookie recipes were all I searched in blogs[see what I mean?]I tried out many from other blogs and I keep trying and learning.I utilized my oven to the maximum by using all the cooking options.
Then it happened,I got introduced to Yeast.I first tried out Shilpa’s Pizza recipe using whole wheat flour.It was an instant success and I felt happy that the yeast co-operated with me;-).But after that I seldom used yeast,as Pizza is not something which we have on a regular basis.Raaga evoked my interest in yeast again by her superhit recipe Coriander Buns.Both of us loved it so so much that hubby says I should be making it every weekend!! Now I feel confident[over confident,perhaps] and I want to bake bread.I searched for bread recipes all over the blogs[get the point now?]but when I go through the recipe and procedure,I can feel the air bursting out of my confidence levels.
I got my hopes revived when Mansi announced this months BBD-Quick breads.Exactly what I was looking for.I searched[;-)] what can be made and found it at my favorite baking site Joy Of Baking.I remember seeing the recipe for Irish Soda Bread in Goodhousekeeping magazine too.So all set for baking bread I donned my apron and made it.Loved to see the bread puffing up and smelling great inside the oven.Hurrah..my first bread..here it is!!
Irish Soda Bread - Recipe adapted from Joy of Baking
Whole wheat flour – 1 ½ cups
Granulated white sugar – 2 tbsp(optional)
Old fashioned rolled oats – 2 tbsp(optional)
Baking soda – 1 tsp
Salt – 1 tsp
Buttermilk – 1 ½ cups
Thursday, March 12, 2009
While I was going through the book,I realized that I had almost 3 different sets of recipes for festivals starting from Pongal in January and till Christmas in December;-).I am glad that I took the trouble of tearing the recipe pages from the magazine and binding it together.I came across some easy to make recipes in one of the Onam Sadya editions.Vellarika Kichadi is one of those.No,don’t confuse it with this Kichadi or the savoury one.This is a totally different curry with cucumber in coconut-yogurt gravy.
Vellarikka Kichadi -Recipe source Vanitha magazine
Cucumber – 1,small-grated or chopped finely
Salt to taste
Curd – ½ cup
To be ground into a masala
Grated coconut – 3 tbsp
Green chilly – 1
Mustard seeds – ½ tsp
For the seasoning
Coconut oil – 1 tsp
Mustard seeds – ½ tsp
Curry leaves – 1 sprig
Grind to a smooth paste the ingredients given for the masala.
Add it to the cucumber and mix well.
Whisk the curd and add it to the curry and add salt to taste.
Prepare seasoning in a pan with oil,splutter mustard seeds and add curry leaves.
Kichadi is similar to Cucumber Raita,but with a Kerala twist.Sending this across to Neha of Tasty recipes who is hosting this month’s AFAM-Cucumber,an event started by Maheshwari of Beyond the Usual.
Wednesday, March 11, 2009
Recently,I tried five of her recipes in a span of a week or so.Needless to say all were lipsmacking.So here I am,dedicating this post to Raaga,of whose recipes perhaps,I’ve tried out the maximum!!
Kadgi Tori Ghashi – I had bought a fresh kadgi[Raw Jackfruit] from Kerala and was wondering what to prepare with it.I came across this recipe and I knew instantly that I would love it.Pulses are included in our menu at least 2 times in a week and pairing it with kadgi was simply too delicious.I usually make a Saarupkari with Tori-Pigeon Peas or a Bendi,but pairing it with Kadgi was an instant success.We loved it with rice for lunch and the leftovers were gone in no time too.
Changes I made – I used black Tori wheras Raaga has used white.No other changes.Lipsmacking-that’s all I can say!!
Broccoli Mushroom soup – We have soups with toast for dinner twice or thrice a week.Since hubby doesn’t like Tomato soup,I’m always searching for new recipes.If you are looking to make varieties of soups daily for dinner-look nowhere else.I think Raaga has got an amazing collection of soups at her blog and all do-able types,so without further delay,hop on!!I make this soup often and it is one of our favorites!!
Changes I made – I didn’t puree the veggies,I chopped them finely instead.Feeling lazy to make this?I’ve tried this soup with Maggi Instant soups-Creamy Mushroom soup.Saute the veggies in a little oil and add to the soup[follow the instructions on the back of the soup packet to make the soup].Yummy!!
Mushroom on toast – I once chanced upon Raaga’s recipe for Garlic bread and that’s one thing which I make without fail everytime we buy Whole wheat bread.When I saw the title Mushroom Cheese melts,I wanted to try it with good ol’ bread and it came out as tasty.Next time I’m trying it with buns.
Changes I made – The recipe calls for buns but I used whole wheat bread and it worked out just great.Great snack to have with tea or soup.Delicious!!
Strawberry Cake – During our Bangalore trip,one thing we bought like crazy was Strawberries.Something which costs us 70-80 rs/-,here in Chennai was only 20 rs/- in Bangalore.Can you believe that??We were surprised to see something cheaper in Bangalore..lol;-).But after the initial attacking mode,the berries were left untouched inside the fridge.I made the Strawberry cake with the leftover berries and the cake was relished by us and our friends.Superhit!!
Changes I made – None..the cake is a winner!!
And now last but not the least – Coriander Buns.Something which I am still bowled about.It smelled heavenly inside the oven and it was gone in no time once it came out of it.A super duper hit!!Just like she says in her post-it looks and tastes just like bakery-bought ones and you wouldn’t be surprised if someone asked you the same.I’ve made it twice and had a happy glee on my face when hubby said it is one of the best stuffed buns he has eaten!!Thanks Raaga..!!!
Changes I made – Still reading this??Go ahead and try this out and you would know why you need not change anything about this recipe!!
Baked vegetables with Crumbs
Cream of Carrot soup
Vanilla Raisin Bread Pudding
Saturday, March 7, 2009
Hubby suggested cookies and I wondered how I never got such ideas.Everything was done in a jiffy and Nutty Butter Cookies were made within less than an hour.A sprinkle of Icing sugar and the cookies were ready.There were many yummy dishes and I had absolutely no hopes of winning.My neighbours had made Murukku,Halwa,Appam,Sooyam,Gulab jamun and many such dishes.Judging time came and as expected,1st prize went to Butter Murukku[Chakli],2nd prize was for Fruit and nuts Appam and third prize also went to Sweet appam.I clapped wholeheartedly but was sad that one of my neighbours who had spent hours to make Maida Halwa didn’t even get special mention.There was a Q & A session with the judges and they said the texture was missing and blah blah.Someone asked-what about the cookies[I was surprised]and they said-anyone can make cookies,make the dough and stash it inside the oven-cookies would be ready-no effort involved.I mean,how can they say that,I would be lying if I said I was not sad.Not because I didn’t win,but for his comment.
Anyway-win or no win I will continue making the cookies;-).I had the cookie dough sitting inside the freezer for over a week.I had shaped some when I made the dough.The first batch got done and the dough was still hard.I was in a hurry and I microwaved the dough for 10 secs.Bad move, since the chocolate chips started melting and didn’t hold shape.But the end product looked cool-kind of swirled chocolate effect.I loved it;-).
Choco-chip Walnut Cookies
Maida/Flour – 1 ¼ cup
Walnuts – ¾ cup,crushed
Chocolate chips – ½ cup
Add crushed walnuts and choco-chips.
Place on a greased baking tray and bake for 20 minutes or till done.
Wednesday, March 4, 2009
I was a constant lurker[now I know the term] and did not know that there was a comment section below the post when I was introduced to the blogosphere.I remember reading my first ever food blog and that was of Roopa’s[My Kitchen Treats] and from there I got the link to Shilpa’s and then Purnima’s and then Deeba’s,Srivalli’s and so on.I was simply awed that there existed such a great treasure of recipes,food pictures and more.I wished my blog would become popular one day too,I got thrilled when I glanced at my sitemeter which seemed to pace forward every day;-).
And then it happened.I started to get comments on my posts.My favourite bloggers were commenting on my posts.That was a big big achievement for me.I still giggle like a schoolgirl when I read comments full of encouragement and appreciation.Thank you folks,if it wasn’t for you,I wouldn’t have reached so far.I hope this journey continues this way forever.
Along with bouquets,I got some brickbats too.Not some-two to be precise.I was used to getting compliments on my posts and it came as a thunderbolt when this person gave a pretty nasty comment on my post Egg Roast.I reacted badly,I know.I felt bad that I wasn’t ready to accept criticism.I could have deleted the comments,but I want to remember always that I have to accept criticism,however bad that is.
Anyway,this has been a very pleasant year for me.I am doing something which I really enjoy doing and I am happy that blogging is not going to fizzle out from my itinerary anytime soon..;-)
To celebrate this joyous day,let me present you an amazing snack –Masala Cashewnuts.Amma is famous for her “tallele kajoobi” so much so that she prepared this for my wedding.Not for one or two set of guests but for the entire crowd.Sounds unbelievable? but its true.For the giveaway sweet box during our marriage, this was a special item and amma wanted to prepare it herself.About 1000 boxes were made and each had about 5-7 cashews in it.One of my hubby’s favourites too.An expensive snack,but its ok to splurge once in a while.After all am celebrating my birthday..er..blog birthday I mean!!
Cashewnuts – ½ kilo
Gram flour – 1 cup*
Red chilly powder – 1 ½ tsp
Hing/asafoetida – 1 tsp
Salt to taste
Oil for frying**
Curry leaves – few sprigs
In a big mixing bowl,take the cashewnuts and sprinkle few tsps water and apply enough salt on it.Keep aside for 10 minutes.
Add chilly powder and hing.
Now add the gram flour little by little till all the cashews are coated well.
Deep fry the masala coated cashews in hot oil till it becomes slight brown in colour-drop handfuls of cashews into the oil and with a slotted spoon,try and separate the cashews,this is important otherwise the cashews will stick together and you would get a whole solid mass of fried cashews which is not so pleasant.
In the same oil fry the curry leaves.Mix with the fried cashews and store in an airtight container once it cools.
*1 cup is an approximate measure.Keep adding the flour little by little till all the cashews get coated well.
**Amma uses coconut oil for frying and that gives a distinct flavour to the cashews.Any cooking oil/refined oil can be used.
Tuesday, March 3, 2009
This time,I was twice as lucky as my Vanni had bought me some much needed stuff from Botswana-SA.I had a big list prepared and the topmost was Puffpastry.I am so excited to see the stuff inside the freezer and can’t wait to don the baking hat and bake to my hearts content;-).
Bhajil Phov/Chivda/Poha mixture is a much loved snack as it is almost low-fat,something which my hubby calls a non-guilty snack.There are different ways to prepare it and am sure all are equally tasty,keep adding ingredients and you can give it a different taste each time.Amma makes a similar mixture at home which we call – Phova upkari.
Thin Poha – ½ kilo
Oil – 3 tbsp
Mustard seeds – 1 tsp
Jeera – 1 tsp
Dalia[Roasted dal] – 1 tbsp
Garlic[crushed] – 10
Hing/asafoetida – ½ tsp
Haldi/turmeric powder – 1 tsp
Peanuts – 1 handful
Green chillies – 2-3 slit lengthwise
Red chillies – 2-3 cut into two
Curry leaves – 1-2 sprigs
Salt to taste
Dry the poha in the sun till it becomes crisp OR roast it in a thick bottomed kadai OR bake it in a preheated oven on low heat.
In a big kadai add the oil and roast the peanuts till done-remove and drain.
In the same oil add the crushed garlic and roast till it becomes brown and crisp-remove and drain.
Now add the mustard seeds,jeera,chillies,dalia,hing,haldi and the curry leaves.
Mix well till the chillies and curry leaves become crisp.
Add the roasted peanuts and garlic and mix well.
Add salt to the tadka,mix well and then add the crisp poha.[adding salt to the tadka ensures the even distribution of salt]
Mix well and turn off the heat.
Let it cool and then transfer to an airtight container.
This is tasty as it is,but even more if you add a sprinkle of sugar and freshly grated coconut while serving.
A request-Can someone please tell me where I can buy/order some stuff in India? Like the classic bundt pan,ramekins and silicone bakingware.I tried in Amazon but they ship these stuff only within US.If you have any idea please e-mail me the details.Thanks in advance!