Southern Flavours - Chandra Padmanabhan,Cookbook Review & Carrot Payasam Recipe

I will think twice now when I say I cook South Indian food,really.There are so many varieties spanning all the 4 states of South India that I should be eating humble pie now,or should that be humble Dosa:).When MySmartPrice sent me the book Southern Flavours by Chandra Padmanabhan for a review,I was in for a pleasant surprise.So many recipes from all 4 states of South that I couldn't help notice but the comparisons between each.

Southern Flavours is a collection of the authors' favorite recipes from her previous three bestselling cookbooks,which explores the cuisine of Andhra Pradesh,Kerala,Tamilnadu and Karnataka with samples from each state and community.

About the author - Chandra Padmanabhan is the author of three best selling cookbook titles - Dakshin,Southern Spice and Simply South.The last one won the author the international Gourmand award for Second best vegetarian cookbook in 2009.

The book begins with a wonderful note about the vessels/utensils required to cook some of the dishes mentioned in the book.Detailed descriptions about Idli thattu/rack,Paniaramchatti and Dosa Tava/pan helps the reader get an idea on how to use these,especially useful for people who have no idea how a paniarachatti looks like!

Basic recipes are covered in the first section which includes three methods for cooking rice-in the microwave,on the stove top and in a microwave.Recipes for Sambar,rasam,kuzhambu and poriyal podi from scratch follow.I'd especially love to try the poriyal podi and sprinkle it over simple poriyals which would elevate the simple poriyal to a gourmand one!

Sambar and Kuzhambu recipes are useful for people like me who think what side-dish to cook for rice other than 'just sambar and rasam'!There are 25+ recipes for curries which include Podi potta parippu Sambhar from Tamilnadu,Sheela Auntie's Pulusu from Andhra Pradesh,Kaay Hulli from Mangalore,Theeyal from Kerala and many more.

Poriyal and Kootu section is also very similar with recipes from all over the South,Beetroot-Carrot-Urulakizhangu Poriyal from Tamilnadu sounds delicious,so is the Sagalay from the Saraswath community of Karnataka.Though I am not a fan of Okra,the picture of Guthi Bendakkai from Andhra looks delectable.One recipe I've bookmarked to try here is the Urulaikizhangu Saagu from Karnataka.

I found it amusing that there is not a single rice recipe from Kerala,really?No Ghee rice or Veg Biryani?Apparently not.Usual recipes feature in this one,Curd rice,Puliogaray,Thenga Sadam and the likes.I liked the recipe for Kothamalli-Pudina Sadam,would be definitely trying it out soon.

The snacks section has to be my favorite,yes!Recipes for Mangai thengai pattani Sundal,Masala Oothappam,Goli Bajay,Medu vadai,Kaikari Bajji,Urulaikizhangu Bonda and more are featured here.Got.to.try Urulaikizhangu bonda :)

Sweets/Dessert section,though has limited recipes.Akkaravadisal,Paal Mithai,Tengai kadalamaavu Barfi sound interesting.There is also an Accompaniments section which includes recipes for Chutneys,Thuvayals and Pachadis.I loved the recipe for Summa Kuzhambu from Chettinad,sounds a lot like rasam but quick and instant.

Since it was the festive weekend I decided to try out the unusual Carrot Payasam.I've never had it before so it was an interesting addition to our festive meal and was delicious.The lovely orange colour of the payasam comes from freshly grated carrots.
Carrot Payasam

Ingredients

Full-cream milk - 1 litre
Saffron strands - 1/2 tsp[I skipped this and added saffron strands just for garnish]
Grated carrots - 1 1/4 cups
Cashewnut & Raisins - 1/2 cup[the original recipe uses almonds]
Sugar - 1/2-3/4 cup

Method

Heat 1/4 cup of the measured milk and soak saffron in it for 30 minutes.I omitted this step as I completely forgot about it :)
Place 1/4 cup water in a heavy based pan.Add carrots and cook over moderate heat for 7-8 minutes till tender.
Add remaining milk and simmer over low to moderate heat for 15-20 minutes till milk thickens a little.Stir in the almonds/or cashewnut and raisins(fried in 1 tsp ghee)and sugar and simmer till payasam has a thick,pouring consistency.
Refrigerate and serve chilled.I served it warm and it tastes as delicious as it is cold.

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Anjum's Indian Vegetarian Feast- Cookbook Review & Best Ever Bombay Potatoes Recipe

If you've watched Anjum Anand's show Indian food made easy on TLC,you'd understand it when I say she makes cooking look so easy,more so when it comes to Indian dishes.There are so many intricate and time-consuming,please note I didn't say complicated,dishes in our cuisine which we find excuses not to cook.But in this show she shows people(mostly people in the UK)how easy and quick it is  to whip up an Indian dish.

When I received the book from MySmartPrice for a book review,I wasn't sure if the book is as good as the show.But after going through the book for almost 2 weeks now,I can safely say the book is as good,if not better,than the show.Detailed explanations,stunning pictures and step by step pictures for slightly difficult to master dishes,it is a wonderful book to own.

One thing which I found amusing is the number of recipes with eggs.Somehow I had assumed that the name Vegetarian Feast meant only vegetarian recipes.But obviously it is not so.Different people have different perspectives,so I am going to brush it aside.
About the author - Anjum Anand grew up in London but has lived and studied in Geneva,Paris and Madrid.She has worked in restaurants in New York,Los Angeles and New Delhi,but her love is delicious,stylish and healthy modern Indian food that is simple enough to cook at home.She is based in London and has presented two series of 'Indian Food Made Easy' and now has her own range of Indian sauces-The Spice Tailor.

In the introduction page,Anjum shares how she was raised by a vegetarian mother and a non-vegetarian father.She finds it a funny twist of fate that she got married to a vegetarian who comes from a generation of vegetarians!She admits some of the recipes are 'just hanging by a home-spun cotton thread to an Indian heritage but are too delicious not be included'.

A peep into the Indian Vegetarian Pantry section includes most of the ingredients necessary to whip up exciting,nourishing vegetarian food.Notes on different kinds of pulses,spices,grains,nuts and seeds.Also tips on how to roast spices and how to make paneer.

Some interesting recipes which include Keralan-inspired banana pancakes with peanut butter,Melon & Ginger Sharbat,Steamed Nepalese Momos(with step by step pictures),Mile-high Chickpea Burgers with Indian Coleslaw,PLT-Indian vegetarian version of BLT-Paneer lettuce tomato sandwich,Juhu-beach Pau Bhaji,Rogan Mushroom,a take on vegetarian version of Rogan Josh,Wild-Mushroom biryani(which looks gorgeous!)and many more.

The Dessert section though has only a few recipes,considering how varied and rich our desserts are.Cardamom Kulfi is perhaps the lone 'Indian' dessert in that section.

I wanted to try out either the Mumbai Bhelpuri,Juhu Pau bhaji or the Bombay Potatoes and chose the latter.I have heard a lot about the dish and couldn't wait to see how different it was from our usual potato favorites.Anjum says it goes well with rotis and rice and it does.I felt it was a Mumbai-yya take on the humble Urulai roast!

Best Ever Bombay Potatoes
Recipe source - Anjum's Indian Vegetarian Feast

Ingredients

Potatoes - 3 large
Ginger - 10 gms,peeled
Garlic cloves - 3,peeled
Tomatoes - 2,one quartered and the other cut into wedges
Oil - 2 tbsp
Jeera/cumin seeds - 1/2 tsp
Mustard seeds - 1/2 tsp
Onion - 1 medium,roughly chopped
Haldi/turmeric - 1/2 tsp
Coriander powder - 1 tsp
Jeera powder - 1/2 tsp
Garam masala - 1/2 tsp
Red chilly powder - 1/2 tsp
handful of chopped coriander leaves

Method

 
Cook the potatoes in salted water for about 4-5 whistles in a pressure cooker.The potatoes should be just rightly cooked,not too mushy.Peel and chop into medium cubes.
Blend together ginger,garlic and quartered tomatoes to a smooth paste.
 
In a kadai add oil and splutter cumin seeds and mustard seeds.Mix in the onion and saute for a minute.Add the ginger garlic tomato paste and saute for 2-3 minutes.
 
Add the ground spices-haldi,coriander,jeera,garam masala and red chilly powder,along with salt to taste and saute till the raw smell of the masala and garlic subsides.
 
Now add the tomato wedges and cook for 2-3 minutes.Tip in the potatoes and  cook for a further 4-5 minutes till the potatoes absorb the masalas.  
Mix in the chopped coriander leaves and serve hot.

Indian Tea Biscuits is what I am going to try next!

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Aah Chocolate - Sanjeev Kapoor | Cookbook Review & Chocolate Shrewsbury Biscuits Recipe

Many kids from our generation grew up seeing Sanjeev Kapoor and Tarla Dalal's cooking shows on TV,now there are many shows and too many chefs to count.Khana Khazana,one of the most popular shows on Zee TV was a much awaited show for us.Even though,then we didn't know the basics of cooking,it was a pleasure watching this 'homely' looking chef who kept talking and smiling as he cooked.

My recipe diary has at least 30-40 recipes of his,all scribbled down while watching his shows.So when MySmartPrice offered me his latest book 'Aah! Chocolate' for review,I couldn't wait to lay my hands on it.Sanjeev Kapoor is one of the most celebrated face of Indian cuisine today.Khana Khazana,his cookery show on Zee TV was telecast non-stop for more than 17 years!

"Forget falling in love,I would rather rise for Chocolate"

The book does full justice to the name,with full of chocolate-based recipes,how-to ideas to work with chocolate,making chocolate decorations from scratch and fusion ideas to include chocolate in an Indian sweet menu,this one truly is a chocoholic's delight.Plus when the author says this book is a compilation of chocolate recipes which he's been working on for a while now,you know this book is for keeps.

Notes on Chocolate,where it comes from,how it is made and factors affecting the quality of chocolate makes for an interesting read.The author also provides tips on how to store chocolate and how to melt it with detailed instructions.

The recipes are neatly indexed - Beverages,Breakfast,Cakes and Pastries,Mousse and Cheesecakes,Chocolate Making,Tea-time snacks,Desserts,Mithai and Garnishes.The pictures are gorgeous too considering how difficult it is to shoot a chocolate-based dish.

I thought for a while before attempting a recipe from the book as it was a difficult choice.Should it be Chocolate Lassi,an innovative recipe combining the Indian yogurt drink with melted chocolate or then some Chocolate Granola Bars with the goodness of Muesli and honey or Millionaire Chocolate Brownie with a note from the author saying you will feel like the most privileged person on earth after having a bite of these brownies!Finally decided to try these simple and popular Shrewsbury biscuits with a chocolate twist.

Shrewsbury biscuit is a classic English dessert named after Shrewsbury,the county town of Shropshire.It is made with a dough which contains flour,sugar,butter,egg yolks and lemon zest.Kayani Bakery in Pune is very famous for their popular Shrewsbury biscuits and it seems they bake about 200 kilos of these a day and they are almost always sold out!Any recipe which is innovated with a chocolate can never go wrong in my opinion,so Chocolate Shrewsbury biscuits it was!

Chocolate Shrewsbury Biscuits

Ingredients

Butter - 1/2 cup/100gms,softened
Caster Sugar - 1/2 cup + 3 tablespoon
Egg yolks - 2
Vanilla - 2 tsp
Flour/Maida - 1 1/2 cups
Zest of 1 lemon
Chocolate chips - 1/4 cup

Method

Preheat oven to 180C.  
Rub the lemon zest into the caster sugar till the sugar turns moist and fragrant.
 
Beat the butter till soft and mix in the lemon-sugar.Beat well.
 
Add the egg yolks and vanilla and mix again.
 
Now add all of the flour together and knead softly till you get a smooth and shiny dough.Cover with a cling wrap and refrigerate for 25-30 minutes.
 
Divide the dough into equal portions and shape into small balls,flatten with your palms and sprinkle chocolate chips on top.
Arrange the cookies on a baking tray keeping sufficient distance between them.Bake for 20-25 minutes.

Remove from oven and cool on a wire rack.
Store in airtight containers.

I was apprehensive of adding eggs to the cookie dough(that too,yolks!)as I have never done that before.I always choose to make my cookies eggless.But believe me when I say these cookies do not taste eggy at all.I think adding the lemon zest is the trick here,also the use of good quality vanilla.Having said that,I feel the eggs can easily be substituted with a tablespoon of milk or so to bind the dough together.

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My Great India Cookbook - Vikas Khanna | Cookbook Review & Pachapattani Thoran Recipe

Like everyone else I know,we were hooked to the television watching Masterchef Australlia whenever it was aired,even the recaps were not missed.It was with the same enthusiasm we watched the Indian version,but we were disappointed,we felt there was too much drama and it looked so scripted that we stopped watching after the first episode.

Why I am mentioning Masterchef India here is because of the charming Michelin star chef who hosted the second season of the show which according to many was way better than the first season.I wasn't much familiar with the celebrity-chef,so I google'd.People Magazine named Khanna in the list of Sexiest Man Alive and also referred to as The Hottest Chef in the world.Khanna was awarded a Michelin star for his restaurant Junoon by Michelin Guide for 2012 and 2013.

I received his latest cookbook My Great India Cookbook as part of a book review program by MySmartPrice,a price comparison engine that helps users find the best price for Books, Mobiles, Cameras and lots more. 

As I was leaving for my hometown the very same day,I carried the book along with me.I sure caught a few glances in my direction in the train as I was reading a cookbook with such interest and concentration none might have seen before:)

I love cookbooks which have pictures,and lots of them.Almost every recipe is accompanied by a gorgeous picture and you cannot expect anything lesser when the food styling and pictures are by Michael Swamy.

The recipes are neatly indexed. Soups,starters,vegetables,dals,fish&seafood,poultry,meats,rice,breads,chutneys&more,desserts&sweets.The book is named so for a reason and has recipes ranging from almost all Indian cuisines which the author collected on his travels through the length and breadth of India.

Some recipes which caught my attention were Bylakuppe Thukpa,a Tibetan noodle soup made with a typical Tibetan masala called the kopan masala.Kerala special Pulisheri is made as a soup with cucumbers,which I am planning to try since we always have it as a side-dish.There is also a Kanji soup with fried fish.Raavan Bhaat,which has nothing to do with the mythological character but is named so because of the spice level in the recipe.Aloo achar,now that is something new,a pickle with potatoes?

There are quite a number of Kerala and Konkani recipes which I must say made me very happy.Special mention goes to Karare Karele-spicy bittergourd chips,Kajuchi Usal-fresh cashewnuts in coconut,Fanasachi bhaaji-jackfruit curry,Goan Coconut rice,Kokum rice and many more.
 
I loved the Dals and Rice sections as well with interesting recipes like Sultani Dal-Royal lentils which uses milk,cream and yogurt with toor dal and is given a smoked flavor with betel leaf.Bishambar's Rajmah,a recipe which is so simple and looks gorgeous.Tapeliya Dal Bhaat,a Gujarati rice recipe uses Dal and a spiced masala-definitely a must-try in my list,Kanika Bhog,a dish made in Marwar as an offering to the Gods.

Khoba Roti,a patterned flatbread made in Rajasthan,too deserves a special mention,how can something look so pretty that eating it would make you feel cruel!

The dessert section,though small is packed with variety.There is a Khubani ka Meetha from Hyderabad,Chena Poda from Orissa,Daulat ki Chaat from UP and Pithagurir Payas from Assam along with a few others.

It was indeed a difficult choice for me too cook up something from this book as I was confused which one to try first.I haven't cooked much from other cuisines in India save for those so-called North Indian dishes,so I stuck with a recipe from my roots-Pacha pattani thoran,a simple side dish with green peas made in a Kerala style.

Pachapattani Thoran - Green Peas Thoran

Ingredients

Fresh/Frozen Green peas - 200 gms

For the spice paste

Grated coconut - 3 tbsp
Small onions/shallots - 3-4
Curry leaves - 1 sprig
Green Chilly - 1 small
Cumin seeds/jeera - 1/2 tsp
Red chilly powder - ¼ tsp
Haldi - ¼ tsp

For tempering

Coconut oil - 1 tbsp
Mustard seeds -  ¼ tsp
Curry leaves - 1 sprig
Red chilly - 1,broken into 2
Onion - ½ of a small onion,chopped
Salt to taste

Method

 
Blanch green peas in boiling hot water for 1 minute.I skipped this step as I was using frozen green peas which is already blanched.
Make a smooth paste using the ingredients mentioned under the spice paste.
 
In a kadai add oil and splutter mustard seeds.Mix in curry leaves and red chilly bits and saute the onions till golden brown.
 
Add the spice paste and about 1- 1½ cups of water and salt to taste.Let it boil and then mix in the thawed and drained(or fresh)green peas.Close with a lid and let it cook till soft.
Serve with rice and rasam/sambhar.

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Joy the Baker Cookbook Review& Single girl melty Chocolate Cake Recipe

Remember this post where I had compiled a few recipes from Joy the Baker to highlight my love for her blog?So you can only imagine how glad I was to hold her book in my hand.I wonder why I am posting this review so late,it's been a while since the book's been with me on my bedside table:)

Joy Wilson,author of the website Joy the Baker is not someone unknown to the food blogging world.I mean,the name itself is so comforting,right.In the book of the same name,Joy has compiled 100 recipes which she calls "a celebration of butter and sugar".Every recipe is accompanied by brilliant pictures which makes you want to grab the stuff off the pages of the book!

The recipes range from Single lady Pancakes(how cool!),Giant Cinnamon Rolls,S'mores Brownies,Easy no-roll Pie crust,"man-bait" Apple crisp(yes!),Texas Sheet Cake,Burnt Caramel sauce,Peanut Butter Birthday Cake and many more.I could go on..:)

For those who've been reading her blog,the book would look like an extension.The same tidbits about her personal life,notes about the recipe and useful tips to make the recipe come out perfect.With shiny pages,delicious pictures looking at you from every page,this book is any bakers dream,more so if you love pink:)

I have bookmarked almost all,okay at least 10 recipes to try immediately.Amongst those who might actually get made if I get past drooling off the book are Chocolate Bundt Cake with Chocolate Sour cream glaze,Cream Cheese pound cake,Honey mustard roasted cashews,Peach cobbler muffins,the perfect cup of hot chocolate,almost burnt caramel sauce..the list is endless.

The first section consists of Kitchen tips and is particularly useful when it comes to substituting ingredients in a recipe.Very useful for us in India where fancy ingredients are hard to come by.Recipes to make brown sugar,cake flour and buttermilk at home gets a thumbs up from me!Also tips to get that Bundt cake out of the tin free and clear every time.

After contemplating for a long time,I decided to try out this oh-so-tempting Single Girl melty chocolate cake for this review.I am a big fan of Lava cakes and this one takes the cake,literally.Single girl you say and gets done in less than 15 minutes flat,come again?

Single girl melty Chocolate cake
Recipe published with permission from Joy the Baker Cookbook

Ingredients

Butter - 1 tbsp (approximately 14.5 gms)
Semi-sweet chocolate chips/chunks - 1/4 cup
Egg - 1 large
Sugar - 4 tbsp
Flour - 1 tbsp
Salt - a pinch

Method

Preheat oven to 375F/190C.Butter and flour a 1 cup ramekin.
 
In a microproof bowl,melt together butter and chocolate till smooth and shiny.You could also do it using the double boiler method.
 
Beat together egg and sugar till frothy.
Mix in the melted butter-chocolate and tip in the flour and salt.
 
Pour into the prepared ramekin and bake anywhere from 7-10 minutes,shorter for gooey center.
 
I baked it for 10 minutes since I didn't want it too runny and it turned out perfect.Fudgy and chocolaty,just the way I like it:)

 
Notes

• You can serve the cake in the ramekin itself or upturn into a serving platter,only downside being the gorgeous crust will go unseen:)
• Though the recipe says single girl,it makes more than a single girl version I think,we shared it between the two of us and were satisfied.More so if served with ice-cream it would be a mini-dessert for two people.Only,it cannot be named single-girl-cake anymore:)

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