tag:blogger.com,1999:blog-248966102024-03-29T09:00:06.529+05:30Happy BurpIt's all about licking your fingers. :)Vaishalihttp://www.blogger.com/profile/18019065060217293797noreply@blogger.comBlogger96125tag:blogger.com,1999:blog-24896610.post-37531027587688235592007-03-31T22:30:00.000+05:302007-04-01T22:34:16.607+05:30Round-up for POTATO : Part 2<strong><em><span style="font-size:130%;">Breakfast / Brunch</span></em></strong><br /><br /><a href="http://food-n-more.blogspot.com/2007/03/hash-browns.html"><img id="BLOGGER_PHOTO_ID_5048451736170619986" title="Hash Browns by Anupama" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 103px; CURSOR: hand; HEIGHT: 86px" height="93" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7YUkZzwoHXOgn6045BlXu8NNIacAANY-NiA0Eqm-PHH-1Ll3Iwpe5U4QN9JyBG7X6Dw4yCA_v0QzwJmWa3zqGfqvl51hAshvdGVMxhV0_z2r1gxTnUs27iEZOpYN5xGfh6kN2/s200/Hash_Browns.bmp" width="124" border="0" /></a><br />She made these at home for the first time. All worth the effort, I am sure. :-)<br /><br /><br /><br /><br /><br /><a href="http://outofthegarden.wordpress.com/2007/03/01/jihva-for-potatoes-masala-dosa/"><img id="BLOGGER_PHOTO_ID_5046044616458702306" title="Masala Dosa by Linda" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 102px; CURSOR: hand; HEIGHT: 70px" height="83" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCckN4ByftkDxlbpjniKMMnoekbsE9kHOilon7ox53FrMd2SGNJefsB_TMA030FkgCkURSg62KqimNl7eFDP35-JWGWWo0A77skyQjhiFtvoecrRcszl5IUm28R5at_pwkaecV/s200/Masala+Dosa.bmp" width="119" border="0" /></a><br /><br />It is less of a dish and more of an achievement.<br /><br /><br /><strong><em><span style="font-size:130%;">Curries</span></em></strong><br /><br /><a href="http://ghar-ka-khana.blogspot.com/2007/03/aloo-parwal-bhujiya-potato-indian-gourd.html"><img id="BLOGGER_PHOTO_ID_5048503039554970978" title="Aloo Parwal Bhujiya by Sangeeta" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" height="86" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwNdaPdpIu4PfbidN7Q9LZgUYJMZqANJ-iu9Vlh-M_JjJZ-SyNgL_Iud5DmVHJhyz-zm58bTgaBfobq_rTfkMyZdsJXUf9o8DBNKh9XXrGwQwfU-5aAI9kcngPQDirW3wuFKyJ/s200/Aloo+Parwal+Bhujiya.jpeg" width="113" border="0" /></a><br />Apparently, a regular feature at her mother's home in the hot summer months.<br /><br /><br /><br /><a href="http://www.sailusfood.com/2007/03/01/bangaladumpa-pulusu-potatoes-in-tamarind-sauce/"><img id="BLOGGER_PHOTO_ID_5048487027916891394" title="Potatoes in Tamarind Sauce by Sailu" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" height="88" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_RBp-uslgyw2c4VGNF5pvnq6Y-b5Q4C2HsrKFlQTzmJLB5Lqjb3kIFPg438CPKzrO4rikmkOxIl2s2i0QkuaV4p-zo-im3hImSeRg5RfWQKCOnuv1M1XjI9_V3CuVPb5dSTT3/s200/Bangaladumpa+Pulusu.bmp" width="118" border="0" /></a><br />Now, what do you like more? The preparation or the pan or the photograph? :-)<br /><br /><br /><br /><a href="http://swadofindia.blogspot.com/2007/03/jfi-potato.html"><img id="BLOGGER_PHOTO_ID_5048489093796160802" title="Batata Rassa by Swapna" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" height="89" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFSnicAxC2n4VZoXRT5ukrFCWmh05Xrtr5epKGmpyXCXC6g4_InWMBfOjTX9MC1azZN5wahecvtbxFT0GjQ3zEa5iV33Kr197k9Hv4NSDoHFzY3rh9TLRp16uO8vx5pXGmnkwe/s200/Batata+Rassa.jpg" width="119" border="0" /></a><br />Visit her post not just for the recipe but also for a few quotes and anecdotes.<br /><br /><br /><br /><br /><a href="http://recipeofchoice.wordpress.com/2007/03/01/à²à²²à³à²à³à²¡à³à²¡à³-à²à³à²°à²µà²¦à²¿-ಸà²à²¬à²¾à²°rasbhara-potato-c/"><img id="BLOGGER_PHOTO_ID_5046037100265934274" title="Masaledhar potato Curry by Roopa" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 119px; CURSOR: hand; HEIGHT: 99px" height="110" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTIEkdtwKw-UEnJCEICEz4CqbaZ-zHBYgmUUVe6EtE0UO8Ow6qzjVjpHco4bfF3Eg1UNpsDSjFPCSYhudvBTxmAWCVzxYuyt2hcBKRnlemnFjho_rxJh5a6wlWBO4wOHVZwzuf/s200/Masaledhar+potato+Curry.bmp" width="119" border="0" /></a><br />You have seen recipes by mothers and mothers-in-law, but how many have you seen by fathers-in-law? Not many? Well, here's one.<br /><br /><br /><br /><br /><a href="http://www.nandyala.org/mahanandi/archives/2007/03/01/plain-potato-curry/"><img id="BLOGGER_PHOTO_ID_5048446182777906226" title="Plain Potato Currry by Indira" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" height="91" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-DwVbq91sXPEjEDRaZmENNdAsbEreodATUKWlZiplnp41jAVFm8QUvdrrPe6ycYgLEZ80_TYCWytUBvezcDwqVE35SCRQS1d_Nv64Fm6BfSeXj_Sgza8DdTsb-WcFq8JocSdl/s200/Plain+Potato+Curry.bmp" width="105" border="0" /></a><br />For those who thought that potatoes are more for celebrations: Think again! Potatoes also belong to the plate when you are recuperating. Especially when the taste-buds need to be brought back to life...<br /><br /><br /><a href="http://masalamagic.blogspot.com/2007/02/potato-parade.html"><img id="BLOGGER_PHOTO_ID_5048484622735205618" title="Potato Methi Curry by Latha" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 102px; CURSOR: hand; HEIGHT: 83px" height="94" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhKqrSjezSM6zWnprzgEO-BIkE33j_SP2H3HVxt_NwrK0aM8dvM9QNaZ_GbiFdxnKWbo-4MRgNk8qIUC6IIeWTfqkvJuEGsxYL3cEvke8kAiET-DtS7T-nkOVdIUOqMiB2TsQH/s200/Potato+Methi+Curry.bmp" width="117" border="0" /></a><br />This one will be great if paired with Jowar Rotis, I feel. A humble, healthy yet hearty meal that'd be.<br /><br /><br /><br /><br /><span style="font-size:130%;"><strong><em>Main Dishes</em></strong><br /></span><br /><a href="http://susarlas-kitchen.blogspot.com/2006/12/potato-rice.html"><img id="BLOGGER_PHOTO_ID_5048499169789437250" title="Potato Rice" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" height="88" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBg9hJb7K_IR_NYbssSZ-77kTmEIhz0Jdub3nQSzeWVLGpWFU6uQTBYHm3lDlEho-7TAejmHOiJ30yh-sXCQWlzgR0ifjY6xjZh5SsttLfi8f6DERuFaE8j0IAknCs36S6uLCk/s200/Potato+Rice.jpg" width="100" border="0" /></a><br /><br /><br />That's curry and rice in one!<br /><br /><br /><br /><strong><span style="font-size:130%;"><em>Salads / Side dishes</em></span></strong><br /><br /><a href="http://cookalmostanything.blogspot.com/2007/03/jihva-for-potato.html"><img id="BLOGGER_PHOTO_ID_5043689018658490738" title="Hasselback Potatoes with Camembert and Hazelnut Dressing by Haalo" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 83px; CURSOR: hand; HEIGHT: 107px" height="94" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir-iYVSfN0WtTSQHnSfUiLHtzF_hPbdAC86E4YF6GA0DohHtCETJ6uoChZjmZYCdJGLFTXsBgByVPPvKIj3o3CMWXCncsdvaEwy1MH4gLTmND7pcVPuTXigrV9o9PvBr7fjXut/s200/Hasselback+Potatoes+with+Camembert+and+Hazelnut+Dressing.bmp" width="89" border="0" /></a><br />Did you know of a variey called Nicola Potatoes? And that they are waxy? Well, now you do! :-)<br /><br /><br /><br /><br /><a href="http://www.columbusfoodie.com/2007/03/01/jihva-for-potato-moms-potato-salad/"><img id="BLOGGER_PHOTO_ID_5048483686432335058" title="Mom's Potato Salad by Becke" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" height="89" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1aL1Vzzf2MPXtYO28WKoS1cK8qL1mjf5kE9z6FJcwka71jSXJW8iu2rm_qyhsspQXfkN9iHHVp9UThtWFENh61gbyl5uz654-S1Zzy64RHYk0sVCWNFD1M0s7-vMB4GQwyykl/s200/Moms+Potato+Salad.bmp" width="103" border="0" /></a><br />Potato Salad with Red Bell Peppers...hmmmm....Interesting!<br /><br /><br /><br /><br /><br /><a href="http://lata-ravi.blogspot.com/2007/02/stuffed-mini-bell-peppers.html"><img id="BLOGGER_PHOTO_ID_5048482887568417986" title="Stuffed Mini Bell Peppers by Lata" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 99px; CURSOR: hand; HEIGHT: 77px" height="87" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhSJy2sbq295qaCNOpq0DmmLPUH8fS9LFmBW3RB1IAqRxpav5ZYfk2y0oHHIXDNQx17M_nVU6ztCd2V-VW3HbAJqWjdmVlUFoEDarnoaIZQA79xvNEypX7DZdZfBcoJniUJ2wq/s200/Stuffed+Mini+Bell+Peppers.bmp" width="122" border="0" /></a><br /><br />The stuffing is potato!<br /><br /><br /><br /><a href="http://cookingwithrinku.blogspot.com/2007/02/tandoori-vegetables.html"><img id="BLOGGER_PHOTO_ID_5046046403165097458" title="Tandoori Vegetables by Rinku" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 105px; CURSOR: hand; HEIGHT: 88px" height="94" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiXPY9RqACVTe4roq1cOApqmkbeT1ckDUQM2BGYS1zVaboWTTFs1LGpTvUYJsbxGELzJbpm8MeGjTv3_GOr7EohR9i6HrxYICEIc2ZqemuaJD8CYTG9AC16JV_Nlz_AKvfUcS7/s200/Tandoori+Vegetables.bmp" width="113" border="0" /></a><br /><br />The recipe is explained only in three steps. Too easy to be true? :-)<br /><br /><br /><br /><br /><strong><em><span style="font-size:130%;">Soups<br /></span></em></strong><br /><a href="http://vegconcoctions.wordpress.com/2007/02/27/potato-and-leek-soup/"><img id="BLOGGER_PHOTO_ID_5048496820442326322" title="Potato Leek Soup by Hema" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 113px; CURSOR: hand; HEIGHT: 75px" height="89" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCn08CesDu7ei6QbDg_cXf7q_z4u1qin4ozT1Kwl_LqZrKS2InQal_3u2ufNo0Et5TTN7WwqYHYaI0A8tsuqojjSJFHU5xHz-Imes7z_8e6j3d2I7gJdCOE4Kq_6PFmHumf29p/s200/Potato+%26+Leek+Soup.jpg" width="126" border="0" /></a><br />A combination of diverse ingredients.<br /><br /><br /><br /><br /><strong><span style="font-size:130%;"><em>Snacks / Starters</em></span></strong><br /><br /><a href="http://foodcourt.wordpress.com/2007/03/01/batatyacha-kees-spicy-grated-potato/"><img id="BLOGGER_PHOTO_ID_5046039767440625106" title="Batatyacha Kees by Madhuli" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 118px; CURSOR: hand; HEIGHT: 89px" height="131" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8EVAG5s_KYshsTq-I7bprLAZImyxNBEoV-n6U_WGNT9D4E401Z0Emp3Rp11_OhK8IQ92Zltv4LN2xBMys3eE3_UpWsaj1R3J3I6cE5M5ghbT0SrW_PatQHNYWT5sV0z1dAkVF/s200/Batatyacha+Kees.bmp" width="127" border="0" /></a><br />A traditional Maharashtrian fasting-snack. Of course, you don't necessarily have to be fasting to enjoy this one!<br /><br /><br /><br /><a href="http://currybazaar.blogspot.com/2007/03/potato-cups.html"><img id="BLOGGER_PHOTO_ID_5048500578538710354" title="Potato Cups by Jyothsna" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" height="90" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI5vy3Bqj-NuTV07DRupf0J07MqKK6wIEuOD9hkZEx-1ih7XB-ElE4dUM7yr0zC0XntlyDcnnubRPBVlyf7iDZnyqqZHKerdHQmcwEdccU2JW6QAPBramobvCXCWjB0h6sD35F/s200/Potato+Cups.jpg" width="113" border="0" /></a><br />Deliciously pretty!<br /><br /><br /><br /><br /><br /><a href="http://giniann.wordpress.com/2007/03/01/jfi-potato-potato-studded-with-cumin-and-crushed-pepper/"><img id="BLOGGER_PHOTO_ID_5043686394433472866" title="Potato studded with Cumin & Crushed Pepper by Gini" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 108px; CURSOR: hand; HEIGHT: 103px" height="115" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1dFmyi-nDmdq0ZaasjGUJxW9YYkMenQJByAmxxiyoTZCz67rRA8bDorEklpvJ-Uurp6sSUaDHdsFqc5Mpv6_MZNxGgo7pkGT2Mr1xaJ3XLg8ywNYJYOY4wLOz4QI9NJROaKNj/s200/Potato+studded+with+Cumin+%26+Crushed+Pepper.bmp" width="102" border="0" /></a><br /><br />Apparently, potatoes have never been a favourite in her home. There are exceptions to every rule!<br /><br /><br /><br /><a href="http://spicyandhra.blogspot.com/2007/03/food-event-jihva-for-potatoes"><img id="BLOGGER_PHOTO_ID_5048488007169434898" title="Roast Potatoes with Garlic & Thyme by Padmaja" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 110px; CURSOR: hand; HEIGHT: 80px" height="91" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZjco_Nadp77C4wTxoAlRV7eXI3FW3PM2qFJcY4ypnaWIkOL7ol16Nz7ioLN3u_Uf1O1Fc2RYjdZxKZnhpz50ureqFy9qUAaRAjXUE6J2zZcUzrU01A1vELcgsd3KVkpyG6rDy/s200/Roast+Potatoes+with+Garlic+%26+Thyme.bmp" width="128" border="0" /></a><br />Mmmm....aromatic....mmmm.....<br /><br /><br /><br /><br /><span style="font-size:130%;"><strong><em>Desserts</em> !</strong></span><br /><br /><a href="http://whatstherecipetodayjim.blogspot.com/2007_03_01_archive.html"><img id="BLOGGER_PHOTO_ID_5048504242145813874" title="Chocolate Potato Truffles by Rosie" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 86px; CURSOR: hand; HEIGHT: 87px" height="78" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoX0nBD0CyLaUZoHgMSFWkDFLA18V9_OxX1ChwZmvBVyTDAOo1h_5TgQYaHgFpcx7CEY9JBTRSFCaUs8U2S38LXEtF4cBEbGik86J1lOlth2v14b2ZVESPQzr6Sm0DkEY6TrhU/s200/Chocolate+Potato+Truffles.jpg" width="82" border="0" /></a><br />How do we decide who is versatile? The dish or its creator?<br /><br /><br /><br /><br /><a href="http://akshayapatra.blogspot.com/2007/02/potato-halwa.html"><img id="BLOGGER_PHOTO_ID_5048481972740383922" title="Potato Halwa by Chandrika" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 102px; CURSOR: hand; HEIGHT: 82px" height="92" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL1__E_E0SXTVbFo7ms9_psvgioVgPan9lPeHYAwQbq9Y4NYr8qgBQqfg2csF5xAXb1m6LZz8NpWcFcG50a2gow_0_ImCMXdwL7zd19AH1IeBXj1X1mrolV5bQq2oIIhJkXYoE/s200/Potato+Halwa.bmp" width="102" border="0" /></a><br />A good-looking dessert. And rather guilt-free too!Vaishalihttp://www.blogger.com/profile/18019065060217293797noreply@blogger.com166tag:blogger.com,1999:blog-24896610.post-64751977758027940452007-03-14T19:53:00.000+05:302007-03-14T23:43:46.796+05:30Round-up for POTATO : Part 1My Hotmail inbox has never ever seen so many new mails coming in within such a short span of time. Nearly 20 new mails every day?! Hosting JFI <strong>does</strong> make you feel important, Beybeh! :-)<br /><br />And it also makes you get tense! How am I gonna visit so many blogs? And how am I gonna read through so many posts? What happens to all those fancy ideas that I had for the round-up? Too many questions, and nearly no answers. What do I do then? Well, I do what I do best in such situations. Cannot decide on something? Procrastinate! I know, it's a lousy idea, but I often tend to do that, when I can't handle something. Which should explain the 10-day-long wait till the round-up, I guess.<br /><br />Anyway, let me just stop this blabber and open up the gallery of Potato dishes. And hey, do <strong>not</strong> forget to bookmark this page coz when you run out of all veggies, you always still have potatoes...and whenever you run out of potato recipes, this is where you'll find something. :-)<br /><p>By the way, I am publishing the round-up in parts because handling a post three times this big is not really easy. So, here's the first part. </p><p><span style="color:#ff0000;">* </span>Please move the cursor over the picture to see the name of the dish and its creator. Click on it to get to the post.</p><p><span style="font-size:130%;"><strong><em>Breakfast / Brunch</em></strong></span><br /><br /><a href="http://wefoodlovers.blogspot.com/2007/03/hey-i-am-potato-fan-love-to-have-potato.html"><img id="BLOGGER_PHOTO_ID_5041454652117059618" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" height="115" alt="Chiroti Stuffed Paratha by Food Lover" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAiiZxb3E6H-_Z_cecq2Zr8VvTeA6FGaaLlKr1TwWAc99sFgITZzQnMzf1V3KJm1vLiZsDKwUiARTFzA_q-HUCOw0QhgyNbS58c2o9TASIq7m0YQCXgjI03lU__WV6944-4eUP/s200/Chiroti+stuffed+Paratha.bmp" width="129" border="0" /></a><br /><br />This new blogger on the block gives us two fantastic recipes which can be made with leftover Potato Bhaji. Scroll down for the other one...<br /><br /><br /><br /><a href="http://jugalbandi.info/2007/02/crisp-carefree-hash-brownsâ¦/"><img id="BLOGGER_PHOTO_ID_5040721496904664994" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand; HEIGHT: 115px" height="115" alt="Hash Browns by Jai & Bee" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGgw0Lo3NdkIXq7WaUL4fn-pEmESBPrvTJnXTWTbjPH6k2xUS4zl6_RBsWTnmZRU3TWvIzIw5PFXHRN8nQ-D2QGGpBK0sKAr4AUTE08OKlwRDNquVtRhxGAjYyGomP4YUlZpSu/s200/Hash+Browns.bmp" width="132" border="0" /></a><br /><br />A great looking breakfast dish. And guess what, the post gives you Nutrition Info too!<br /></p><p><br /><br /><br /><a href="http://wefoodlovers.blogspot.com/2007/03/hey-i-am-potato-fan-love-to-have-potato.html"><img id="BLOGGER_PHOTO_ID_5041454647822092306" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 127px; CURSOR: hand; HEIGHT: 115px" height="115" alt="Stuffed Idli by Food Lover" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPW2H7tE98BUfPdtTZTLXTiaWjlIYu_AQ5kWMO8M03-xDg4J-032QpDF5YPJkCgOkophuwT_qZNNIuPuxc8pBJ_uCfKk-Wq9LbuiVLYXUbdLwcT02S_yaPCZWigETmiS0y9h0G/s200/Stuffed+Idli.bmp" width="127" border="0" /></a><br /><br />Aren't they pretty? And hey, these two-in-one Idlis are very practical too.<br /><br /><br /><br /><br /><br /><a href="http://acookatheart.blogspot.com/2007/03/jfi-batata-aloo-potato-pomme-de-terre.html"><img id="BLOGGER_PHOTO_ID_5041753848128833666" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" height="115" alt="Stuffed Paratha by Manasi" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq2jmGnJ_0yPuFSGjdRD_XcGNY52TCIClmcEQSsXxSwet7EhAMNMq5olJ5-tQOJIYJ-Djqqg-Y8oyi7nUrUzIaF07eCRFMLpKzPmPDp9sSppaVpgM-4b8EjjFSBuJNO06QjSMp/s200/Stuffed+Paratha.bmp" width="125" border="0" /></a><br />Hope the house did not get as messy after cooking these as it used to become when she was small. ;-) </p><p></p><p><br /></p><div></div><div></div><div></div><div><br /></div><div></div><div></div><div><br /><a href="http://mykhazanaofrecipes.wordpress.com/2007/02/25/swiss-rosti/"><img id="BLOGGER_PHOTO_ID_5040719332241147794" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand; HEIGHT: 115px" height="115" alt="Swiss Rosti by Coffee" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkEIHwPrCHpQmfGOoV18P4K7BIISvnl_zHtJFu80hjEqtr6VSSURTLG2n4Lmd6gkU0PP-P3qwlfemp0i6SytAFJFtDcSNZTxxvsF5bFX_pQ1A4d4LFIjl_x7LG-H7-C8wYbU2v/s200/Swiss+Rosti.bmp" width="125" border="0" /></a><br /><br />Tasty. Can-be-made-healthy. Exotic. What more do we want?<br /><br /><br /><br /><br /><br /><span style="font-size:130%;"><strong><em>Curries</em></strong></span><br /><br /><a href="http://whenmysoupcamealive.blogspot.com/2007/02/aloo-dumb-and-oil-free.html"><img id="BLOGGER_PHOTO_ID_5040715050158753650" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand; HEIGHT: 111px" height="115" alt="Aloo Dumb by SRA" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2NScrju_VMx-RhQhAA9B-Bgn9M405eqnHiExeM1xJITqQbc6rX9LMa7qtt_wkDiUvolfRAOa28yXOCn76yS_2fZcc4owxydw4l7w8L2B9ENivefh8emz3Cn4Ng8COnpwtKiSH/s200/Aloo+Dumb.bmp" width="122" border="0" /></a><br /><br />You can try this once you are tired of making of Dum Aloo the Kashmiri and the Benarasi and the Hyderabadi and the Chettinad way. Don't believe me? Check out the post!<br /><br /><br /><a href="http://notings.blogspot.com/2007/03/jhiva-of-month-potato.html"><img id="BLOGGER_PHOTO_ID_5041778385276995746" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 125px; CURSOR: hand; HEIGHT: 107px" height="114" alt="Aloo Capscicum Subzi by Vidhya" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH4wa5V2z9TILoM5-r3TLm0767l-77kLKY3AP6YsFXfAFw5NTzM8gSLWe1fSZEO5z1MVh6OOfH9Zd3kEcv26dNUD6KgUOdL1Xa9vAWJwqiC6Hg51Vct9yRMwxL_JGhJJudq8Vx/s200/Aloo+Capsicum+Subzi.bmp" width="125" border="0" /></a><br />She calls it just one of the many versions possible. I think it is more than just that...</div><div><br /><br /><br /><br /></div><div><a href="http://letzcook.blogspot.com/2007/02/aloo-methi-fry_28.html"><img id="BLOGGER_PHOTO_ID_5040727625822996418" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand; HEIGHT: 109px" height="115" alt="Aloo Methi Fry by Deepz" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAdx-AjaY6w8HS8p6mL0BCVYV7_3TCdv0MbSUamnrVF95Lr63fkFPM50FCVSA8bx5g5Q2arI6_e3KgbAAR_0OB-TsApnpezklcHAyFnxbBRGKHx8ousNjI9y8FfWbSE1iaPHoo/s200/Aloo+Methi+Fry.bmp" width="123" border="0" /></a><br /><br />A classic!<br /><br /><br /><br /></div><div><br /></div><div><a href="http://foodieshope.blogspot.com/2007/02/all-about-potatoes.html"><img id="BLOGGER_PHOTO_ID_5041832153972574498" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 120px; CURSOR: hand; HEIGHT: 107px" height="126" alt="Aloo Palak Kadhi by Asha" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2i9UzxlZSKO_UnmOx2uAzcDkdOJEnW6ghXj88OCoxB41A7tZEFda3xoKByOObTZZif-rDaydxeuM8dUgjIkZShwgcJhKr7pXVEsHAJBJS1OWL91jy2KH73VcaqVg88UIkJFtD/s200/Aloo+Palak+Kadhi.bmp" width="136" border="0" /></a><br /><br />Just one of the hundred superb things that she manages to cook every day...</div><div><br /></div><div></div><div><br /></div><div></div><div><br /></div><div></div><div><br /></div><div><a href="http://ahaar.blogspot.com/2007/03/jfi-alu-posto.html"><img id="BLOGGER_PHOTO_ID_5040732234322905074" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand; HEIGHT: 102px" height="115" alt="Alu Posto by Mandira" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQcUHz6OpdUK3h8zNaGH9_fCGAihaDFowslbhzTGM68NyQ0ZDHPXHPMwoXb7exem1p-RJk_qJ7AwcGdrfVzaw_nORc66akuQ-c_-G1ZhpkaVyywPNKgcq2USTrLk2eM-woiaRd/s200/Alu+Posto.bmp" width="123" border="0" /></a></div><div><br /></div><div></div><div><br /></div><div><br />Yet another classic! This time around it's from a Bengali kitchen. </div><div></div><div></div><div></div><div></div><div></div><div><br /></div><div></div><div></div><div></div><div><br /></div><div><a href="http://indosungod.blogspot.com/2007/02/baby-potatoes-in-spicy-gravy.html"><img id="BLOGGER_PHOTO_ID_5040716630706718594" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand; HEIGHT: 106px" height="115" alt="Baby Potatoes in Spicy Gravy by Indosungod" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaklZTI_HzGSK4XzdA0TIHgOPBvq27X9uZViC7qkyeuu9dhPxTpkBpcz_E_181FPKkeLbTrpjyGkSIDnv0ylTqtUMwy7ioAPUUbCkIsAiWJgMMtKQWpVcv732R8hQr8F-HCLyJ/s200/Baby+Potatoes+in+Spicy+Gravy.bmp" width="123" border="0" /></a><br />One look at the photograph and you know that this curry is rich...and spicy. And what's the surprise? Mustard seeds in the paste!<br /><br /><br /><br /><br /><a href="http://madteaparty.wordpress.com/2007/02/28/for-the-love-of-the-potato/"><img id="BLOGGER_PHOTO_ID_5041836178356930882" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 123px; CURSOR: hand; HEIGHT: 102px" height="96" alt="Jaini Aloo by Anita" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkyMtZa8hNA_0n1Yob0jbyV5w42XcNcMvqwigz0Yi2IyTUH-maNXJsC4SAfUVvlGeXjRdx2LE_WuRPkK7EdbKwLCeQDTdFnpa7oKDewHgYqzo8z70xaaghVoCvHj_GdtiQQDDA/s200/Jaini+Aloo.bmp" width="117" border="0" /></a><br /><br />Be ready to be pulled aside for the recipe of this one, if you are making it for a big crowd!<br /><br /><br /><br /><a href="http://passion-for-food.blogspot.com/2007/03/marbled-minty-koftas-in-tomato-gravy.html"><img id="BLOGGER_PHOTO_ID_5041786202117474514" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 119px; CURSOR: hand; HEIGHT: 101px" height="116" alt="Marbled Minty Koftas in Tomato Gravy by Vini" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihs10c8oilGUO5uIKOPTJNBKY_pPOpemeSaSxL3j1V8rpzFthyp1cKpBqNlKdkceWgywjyVLL4B7Unr3LneRbmJqIkE8l872rjK4tFxw34I3TPNmsm1NIhnsHcQ8MOcn_oXDNx/s200/Marbled+Minty+Koftas+in+Tomato+Gravy.bmp" width="119" border="0" /></a><br /></div><div>If this is not different, what is?<br /></div><div></div><div><br /></div><div> </div><div> </div><div><br /> </div><div><br /><br /><a href="http://www.marriedtoadesi.com/2007/01/oooooooralakazhangu.html"><img id="BLOGGER_PHOTO_ID_5040709994982246226" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand; HEIGHT: 97px" height="115" alt="Ooralakazhangu by Kanchana" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP66oK3N8XIs_eTaLeaPEMneYpWvx8mW9Zs2G3oLCuEOjM7QYgLoTL2wDu_PKmhuJVi2mVRTuvKuWXR07XRmbNTFgn8K25DtEqicnvE30c2P6p4vxpgxdY90yuGxUBn7m9Bkt2/s200/Ooralakzhangu.bmp" width="122" border="0" /></a><br /><br />Kanchana says that this is the yummiest potato curry ever. And that you can make Potato Curry Sandwiches with it. You can make <em>what</em>? Yeah, exactly.<br /><br /><br /><br /><a href="http://kadumanga.blogspot.com/2007/01/potato-curry.html"><img id="BLOGGER_PHOTO_ID_5041780133328685234" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" height="107" alt="Potato Curry by Smitha" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0vmQmaaDUGytDBeoE_9itjLVgb8YV2v-vRGiVzk-qQ9mMiCqXr2jk3zmNvKCNLH2FzL6VKXCBIB4CtOUR8Pat_tL7-NBwiRErwPveQMpM0Zkh3YiOSoU-PX5fVW6dgf3u8TZS/s200/Potato+Curry.bmp" width="118" border="0" /></a><br />You too don't mind gobbling it up with hot 'Puris' without counting them, do you?<br /><br /><br /><br /><br /><a href="http://madhusvantalu.wordpress.com/2007/02/23/potato-kurma/"><img id="BLOGGER_PHOTO_ID_5041789324558698722" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" height="102" alt="Potato Kurma by Madhavi" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKMQzyWYwLMOM-DQJv5xbv35mGVwKAsYZQ0LDA3pVmAnP71PJJMV0W9w980UIlVzM87b2NTDK88yr6gV9CHxdjjlY3MMz4sJNZeqjVBHJxd380sPOrT9TV55tCdCSpGjoqMvTe/s200/Potato+Kurma.bmp" width="120" border="0" /></a><br /><br />Apparently, you could serve it with Coconut Pulav. Oooooh, sinful!<br /><br /><br /></div><div><br /><br /></div><div><span style="font-family:georgia;font-size:130%;"><em><strong>Main dishes</strong></em><br /></span><br /><a href="http://akshayapaatram.blogspot.com/2007/03/potayto-potaato.html"><img id="BLOGGER_PHOTO_ID_5041742213062428754" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand; HEIGHT: 102px" height="115" alt="Gnocchi with Garlic & Red pepper flakes" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVxPEZ82SU5ECjhg5bp0pwgP6zDvek1svBk03GwuG_thyXxiYskCSC6vygpOHqHhbSZuLexLpVafxJhKhfo3L1HfxZn5lZ05PmRYz9B6GK-ONNr0sFkBWFaoBV___WQHjOM2Li/s200/Gnocchi+with+Garlic+%26+Red+pepper+flakes.bmp" width="122" border="0" /></a><br /><strong><em><span style="font-size:130%;"></span></em></strong>And who said making Gnocchi at home was tedious?<br /><br /><br /><br /><br /><br /><a href="http://chachiskitchen.blogspot.com/2007/02/salmon-brocholi-and-dill-pie.html"><img id="BLOGGER_PHOTO_ID_5041827455278352642" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 124px; CURSOR: hand; HEIGHT: 86px" height="79" alt="Roesti-topped Salmon Pie by Sajeda" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQn9vn3AKTHUEAvj0vcv7wDbBldg_w3kVSnDy0nzIvX4DRCMUX8Ad9jj02VJx4uiWtcgZnsGZyl_OTY2n_mCASvkn8Lg9gGJNWUqvZ8KOyz8oOADjmEt9H0Vkc60lwcuinM_nK/s200/Roesti-topped+Salmon+Pie.bmp" width="124" border="0" /></a><br />Interesting combination, eh?<br /><br /><br /><br /><br /><br /><strong><em><span style="font-family:georgia;font-size:130%;">Salads / Side dishes</span></em></strong><br /><br /><br /><a href="http://madteaparty.wordpress.com/2007/02/28/for-the-love-of-the-potato/"><img id="BLOGGER_PHOTO_ID_5041836174061963570" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" height="106" alt="Aloo Raita by Anita" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisVUk9wI14U8pIAgO91EVY92uxoaDC72WCHT1_kLn1VKAzSGUBIiGL72rCutd-89turb0Vj62pSAMr8a4m-P1wXlKGV6t90X41_TZ76K17mbWkLnKnTxGrlGPcxU6mIbPVRGq4/s200/Aloo+Raita.bmp" width="121" border="0" /></a><br /></div><div></div><div>A cool recipe that is definitely a keeper for hot summers.<br /></div><div> </div><div> </div><div> </div><div> </div><div> </div><div><br /> </div><div></div><div><br /></div><div></div><div><br /><a href="http://gowry.wordpress.com/2007/03/01/alu-broccoli-pacchadi-my-entry-for-jihva-for-potato/"><img id="BLOGGER_PHOTO_ID_5041750373500291170" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 126px; CURSOR: hand; HEIGHT: 118px" height="115" alt="Alu Broccoli Pacchadi by Gowry" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRBIB0L31njAzmxU-oH3HQMB6O5_HDTJYQUOZkDv0oEzg-_w2qVn77T6X7FLth0EiidLg2FYffiYrnyRWtUTHqZYnvJ9JeplKqUNUt5SUkq3PsQ9l0Oj7AHYq9FnV7se3vBK8d/s200/Alu+Broccoli+Pacchadi.bmp" width="119" border="0" /></a><br /><br /></div><div>A recipe passed down by a grandmother has different charm, right?<br /></div><div><br /></div><div> </div><div> </div><div> </div><div><br /><br /> </div><div><br /><a href="http://m3rni3.blogspot.com/2007/02/jihva-for-potato.html"><img id="BLOGGER_PHOTO_ID_5040728832708806610" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand; HEIGHT: 106px" height="115" alt="Potato Salad by Murnie" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2bqkJK5eei10qNe5CPn4rDJtveEnuTIEoYtTlL55ZRjww49c_3-BWEL94JltANMDSoJpubdWATdzUpsb5oosZf150Ymtv-990_WLEJC2tD9D1M7OyICEo3PufEAF7O54Cbbam/s200/Potato+Salad.bmp" width="124" border="0" /></a><br /><br />Easy to put together. Yet great to taste, I am sure. (Btw, that rhymes!)<br /><br /><br /><br /><br /><a href="http://deepann.wordpress.com/2007/02/05/sweet-sour-chilli-potatoes/"><img id="BLOGGER_PHOTO_ID_5040729927925467106" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 123px; CURSOR: hand; HEIGHT: 111px" height="115" alt="Sweet & Sour Chilli Potatoes by Annita" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaarfYIbfYWXllYZsXz4b8mXGNR5sN9Ygi2wy1C8jhvDocjSdazSQmr1e2_k8rJcQcrTQNhrdzvZ-tW3l2Vfn-IWwwLJYWwsRmn2dl_e1HmNAurYNmW6gWvY7j9agevaOfML-T/s200/Sweet+%26+Sour+Chilli+Potatoes.bmp" width="126" border="0" /></a><br />Check out the post in case you want to know more about the Hakka Chinese cuisine in India!<br /><br /><br /><br /><br /><a href="http://www.aayisrecipes.com/2007/03/01/spicy-baby-potatoestandoori-alu"><img id="BLOGGER_PHOTO_ID_5041784625864476866" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 123px; CURSOR: hand; HEIGHT: 110px" height="119" alt="Tandoori Alu by Shilpa" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjVxRE7Dp11ABF8IwxYsmRFLjkwuYq2anFUU_0Eu0vus0CxMT6B3ZV1vgfQYVyrNfzWZN_8U4X6-PhSqU8iQfbMTes32YGrgB9WOyl1E15wgxqO7MD7o108LWGvmjiFc20gOnl/s200/Tandoori+Alu.bmp" width="123" border="0" /></a><br />I am sure they are a crowd-pleaser at any party. Baby potatoes always are, aren't they?</div><div><br /><br /><br /><br /></div><div><strong><span style="font-size:130%;"><em>Snacks</em></span></strong><br /><br /><a href="http://boxofspices.blogspot.com/2007/02/aloo-kathi-roll.html"><img id="BLOGGER_PHOTO_ID_5041830139632912658" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 123px; CURSOR: hand; HEIGHT: 109px" height="105" alt="Aloo Kathi Roll by Spice Lover" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFZyUd3CEmdOy20ZZobxkkXdPKQ9Q3wvfilC-UCpuRgatjf8MBE0GIeJB0Kd6QFhgvEvO0cmMIkJlKaECAWEW-Cnl7e-3ienwJmjVGrP1KzEZ2UuHWrGGy0dUa-7WrQW6lgd5P/s200/Aloo+Kathi+Roll.bmp" width="114" border="0" /></a><br /><br />Perfect for my carry-to-work lunch, I feel.<br /><br /><br /><br /><br /><a href="http://acookatheart.blogspot.com/2007/03/jfi-batata-aloo-potato-pomme-de-terre.html"><img id="BLOGGER_PHOTO_ID_5041753843833866354" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 125px; CURSOR: hand; HEIGHT: 105px" height="120" alt="Aloo Tikkis by Manasi" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDEIUFCEGbAX7pVmDulbwaBzvDG_B5S4sguHg7mkkMulifpoikuCVeZW_hNBel7cjacwCbp-kPdre-AmIg_Z8IJdle7qftZQSzzesuzXwaBh-SNaXfDS_behu8CLaZnQACCsxk/s200/Aloo+Tikkis.bmp" width="130" border="0" /></a><br />Another classic!<br /><br /><br /><br /><br /><br /><a href="http://anhsfoodblog.blogspot.com/2007/02/jihva-for-potato.html"><img id="BLOGGER_PHOTO_ID_5040711339307009890" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand; HEIGHT: 110px" height="115" alt="Baked Herby Potato Wedges by Anh" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz0Xkrzm1QrOlcfQdaeyXIKOXB2F3ZsIr8nFuEY0Zay5H724fFmdGZNFjo38CRiPeImWxsWJ1KH6Ts8yjAx6JMBLzt5-Qk_K1cmSKAGYL00EHBjCaZBd9NiS47UvyDoZNqaxvW/s200/Baked+Herby+Potato+Wedges.bmp" width="126" border="0" /></a><br />Potatoes need not always be fattening, right?<br /><br /><br /><br /><br /><br /><br /><a href="http://fusion-food.blogspot.com/2007/03/cheese-veggie-potato-cutlet.html"><img id="BLOGGER_PHOTO_ID_5040684358322456386" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand; HEIGHT: 115px" height="115" alt="Cheese Veggie Potato Cutlet by Dumela" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnZcaH1PGqDF2Q0qzeMOf1HeGE5UoF0GfAHR_NDBnLPfuWvH4sKTpDTpPk5ULy37XpVc74ykE13mI5h3fvcEvWlSno3Tfr2rRPYXCleN9Xyo6DS-MSBxJRV2u2a2DWorzcCP1k/s200/Cheese+Veggie+Potato+Cutlets.bmp" width="128" border="0" /></a><br /><br />Dumela brings these Cutlets to us despite an emergency surgery. That's the spirit!<br /></div><div><br /><br /><br /><a href="http://cooks-hideout.blogspot.com/2007/02/jfi-potato.html"><img id="BLOGGER_PHOTO_ID_5041825552607840498" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" height="104" alt="Oven Roasted Potatoes with Cheese Sauce by Pavani" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIYxkQQ8rPDnefM0fcxN6CtV6Fl5oDLOXG0PhBxp0JMFCt1d6Prqtj3NkWmdjlTLC7v3mSBC7vcmgGPTAw1n9AP_BIfoPYX58TAyjQVT7crl3YnjNh_fEPMhKKD7u0y1RyAoEp/s200/Oven+Roasted+Potatoes+with+Cheese+sauce.bmp" width="127" border="0" /></a><br /></div><div></div><div>Yummmmy!!!!</div><div></div><div><br /><br /></div><div><br /><br /></div><div></div><div><br /></div><div> </div><div><a href="http://spicetrail.wordpress.com/2007/03/02/potato-patties/"><img id="BLOGGER_PHOTO_ID_5041740258852309058" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand; HEIGHT: 115px" height="115" alt="Potato Patties by Jasmine" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU8yx2yB3lrQ42Yob4LALIh26aT9Sf0XdUm6x07srozqN0qOrnjMyDrS2IV6eyr26MGbzWpno10El6YvsyU8f97RUkq7Gs1D_Z8GwhkA0PBku2UR59sBJQ3mGGlgMT1Bd-S2BH/s200/Potato+Patties.bmp" width="125" border="0" /></a><br /></div><div>Don't you wish somebody offered you Patties with a steming cup of tea after a hard day's work? :-)<br /><br /><br /><br /><br /><br /><a href="http://neivedyam.blogspot.com/2007/03/soya-chunks-potato-patties.html"><img id="BLOGGER_PHOTO_ID_5041756571138099346" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 122px; CURSOR: hand; HEIGHT: 97px" height="96" alt="Soya Chunks Potato Patties by Sharmi" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE9ywwrx3_hCrYTQjeSmI-8Vnj5Duh0sgZjWhIjD4XF-8pj5FlbT4Qg-8-uQbbsQcbA8_e8KWV_XnR-meMIiy-Yz0K80vvj8vAxzkxpDMpIq7ygX2eDKsAIxRK78FDLub-boU6/s200/Soya+Chunks+Potato+Patties.bmp" width="108" border="0" /></a><br /></div><div>This entry is one of her very first posts. Actually, she started her blog because she wanted to participate in this event. Sweet, isn't it?<br /><br /> </div>Vaishalihttp://www.blogger.com/profile/18019065060217293797noreply@blogger.com179tag:blogger.com,1999:blog-24896610.post-72499177185387142082007-03-13T23:07:00.000+05:302007-03-13T23:19:24.242+05:30Still working...Hi Guys!<br /><br />I know I wanted to do the roundup for JFI Potato around the 8th of this month, but actually the entries were still coming in on the 8th. Ok, that really is no excuse for the delay.<br /><br />Well, the thing is that it has been pretty mad at home as well as at work. To add to the misery, my domestic help has gone on holiday for ten days. :-( Yeah, yeah, I know that some of you will envy me for having domestic help in the first place.<br /><br />Anyway, I just wanted to keep you posted that I am still working on the entries, and that hopefully the round-up will be done before it's time for the next one. :-)<br /><br />In the meanwhile, you may want to decide on what you want to make for <a href="http://myworksh0p.blogspot.com/2007/03/jihva-for-tomatoes.html"><span style="color:#009900;">JFI Tomato</span></a> hosted by the lovely RP of <a href="http://www.myworksh0p.blogspot.com/"><span style="color:#009900;">My Workshop</span></a>. I know what I am gonna make. ;-)Vaishalihttp://www.blogger.com/profile/18019065060217293797noreply@blogger.com53tag:blogger.com,1999:blog-24896610.post-14645613928281404172007-02-26T00:16:00.000+05:302007-03-02T17:12:22.436+05:30Indian Winter # 3 : Tender Toor Sukke with Baby Potatoes<div align="center"></div><div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLaPLmjGqxMIF9yjcxGYiJwSEDfTb7JObaVz3HQihWbnbfdvVrlzGAMAwRaitsWBdcusA7aKJenXWNYtrYAyTR_hqixz15FF1LWroz5I7p_FuvrlNH59v2OP99rqDRn8TGRQF7/s1600-h/IMG_0386.jpg"><img id="BLOGGER_PHOTO_ID_5035545492606551074" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLaPLmjGqxMIF9yjcxGYiJwSEDfTb7JObaVz3HQihWbnbfdvVrlzGAMAwRaitsWBdcusA7aKJenXWNYtrYAyTR_hqixz15FF1LWroz5I7p_FuvrlNH59v2OP99rqDRn8TGRQF7/s400/IMG_0386.jpg" border="0" /></a><em><span style="font-size:85%;"> The Sukke was fresh and fragrant, when I clicked this snap.<br />The snap is not exactly fresh, though.</span></em> <span style="font-size:85%;">:-( </span></div><div align="left"> </div><div align="left">I have not been blogging, I know. And no, it's not the <a href="http://happyburp.blogspot.com/2007/01/ladoos-with-green-peas-and-fresh-green.html"><span style="color:#009900;">New Boss</span></a>. Actually, it's the old husband, who was so busy at the beginning of this month that he had no time for the house or the dauthter or the me. Since the me had to look after the earlier two, there was no time left for anything else. Including the blog.<br /><br />So, what did I do? I just packed off the old husband to a faraway country, to the land of 'Sahib'. I wouldn't let anything or ANYBODY come between my blog and me, you see. (For fellow Hindi film buffs: <em>Duniya ki koi taaqat mere blog ko mere se judaa nahin kar saktee...nahin...</em>)<br /><br />My agony was not to end here, though. The next hurdle showed up when I actually managed to switch on my PC at home. Although all else was fine, I could not log in to Blogger. I could see all blogs, including mine, but logging on to Blogger? Nah...that wasn't happening.</div><div align="left"><br /></div><div align="left">So, what did I do? Well, I fooled Blogger. I as in Vaishali, the Smarty Pie (oooh, I like that) somehow managed to log in through my old Blogger account. When I tried to go to my posts, it reminded me that I had switched to the 'new' Blogger, (it was YOU who was suffering of amnesia, Blogger, not me!) and asked to to log in to my new account. And it worked. Yipee!</div><div align="left"><br /></div><div align="left">Now, there I am. With my recipe and my pictures. It's not really winter here in Pune any longer. (Although you Guys out there reach out for that extra sheet early in the morning!) But hey, the winter veggies are still available. Also, there's gonna be a winter next year too. So, why not stock up on recipes before the next winter hits us? There...I got you convinced...I can see that. :-)<br /><br /></div><div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvnINV6xgHb1SkdZaSB7s6UBV5YBD3QFQCtbKlvLTPQ656z0aw-swN8BovOviwP2HFF8E8L_bZe3Z3_zIT9G30iPElNNf1i4z7sk-0X2tC5VNcAxcdSioymJM1KBhE14GJCpoU/s1600-h/IMG_0189.jpg"><img id="BLOGGER_PHOTO_ID_5036029303492576322" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvnINV6xgHb1SkdZaSB7s6UBV5YBD3QFQCtbKlvLTPQ656z0aw-swN8BovOviwP2HFF8E8L_bZe3Z3_zIT9G30iPElNNf1i4z7sk-0X2tC5VNcAxcdSioymJM1KBhE14GJCpoU/s320/IMG_0189.jpg" border="0" /></a><span style="font-size:85%;"><em>Anti-clockwise from top: whole Toor beans, shelled green/tender Toor, the 'everyday' Toor dal</em></span></div><div align="center"><br /></div><p align="left">Before I move on to the recipe, a little about 'tender Toor'. These are fresh pigeon peas. Once dried and split, they become 'Toor dal' or 'split pigeon peas'. As you can see in the picture above.</p><p align="left">And now the</p><p align="left"><strong>Recipe for Tender Toor Sukke with Baby Potatoes</strong></p><p align="left"><strong><em>Ingredients:</em></strong></p><p align="left">1 heaped cup shelled tender Toor ( ½ kg. of the beans should yield that much)<br />12 Baby potatoes<br />¼ cup chopped onion<br />salt to taste</p><p align="left"><em>For the paste:</em><br />3 dried red chillis<br />1 tsp Urad dal<br />a lime-sized ball of tamarind, soaked in water<br />1 cup grated fresh coconut </p><p align="left">1 tbsp oil<br />1 tsp mustard seeds<br />1 sprig of curry leaves</p><div align="center"></div><img id="BLOGGER_PHOTO_ID_5035550066746721330" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgisGG3LAVUb8RZRPB5ZvANSL1spbtZNi85uXSNP8matt7q04RhYqjcOTQEsKKwuMnsMWS1FvD0ul0T7sxl0_HTYEakrQKBhTH3FcG_Y9HIh7wc2EyUJCBL7tV3W_aHbJCOpNJ3/s320/IMG_0288.jpg" border="0" /><p align="center"> <em><span style="font-size:85%;">Shelled tender Toor (left behind) and boiled & skinned Baby Potatoes (front)</span></em> </p><p align="left"><em><strong>Method:</strong></em><br /><br /></p><p align="left">1. Rinse the shelled tender Toor once and put them into a wide vessel that fits into your pressure cooker. Pour water over the Toor until just covered.<br />2. You could add washed Baby potatoes to the same vessel or you could arrange them on the lid that covers the vessel in the pressure cooker.<br />Any which way, please make sure that the Toor as well as the potatoes are cooked thoroughly. :-)<br />3. Roast the dried red chillis in a couple of drops of oil until they turn two shades darker. Then take them out.<br />4. Roast the Urad dal in the same vessel without adding any oil till it turns golden and aromatic.<br />5. Sqeeze all the water out of the soaked tamarind, and discard the residue. In case you do not want to have any impurities, pass the tamarind water through a strainer once.<br />6. Grind the roasted red chillis, roasted Urad dal and grated coconut with the tamarind water until you get a smooth paste.<br />7. Take the ground paste as well as the cooked Toor and boiled potatoes into a heavy-bottomed vessel. Add the chopped onion and salt to it.<br />8. Cook this mixture on high heat. Add more water, if necessary. However, please keep in mind that this is a rather dry dish; it's not expected to have a lot of gravy.<br />9. Once the dish appears to have come together, turn the heat off.<br />10. Heat the oil in a Tadka ladle. Add mustard seeds, and let them splutter. Then add the curry leaves, and take the ladle off heat.<br />11. Add this Tadka to the Toor+potatoes mixture. Cover it immediately with a lid so that all flavours blend well.<br /><br />Serve warm with Rotis / Phulkas or with rice & dal. <br />By the way, this Konkani dish can be prepared using any pulse instead of the tender Toor. You could use fresh green peas too. I assure you that it will taste equally stunning. :-)</p><p align="left"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjb9hB3_OsRiGy4N5PUl3b_zH7iufsSJxVr4OSJd2xsw_L-8sbGfJwg5K5tCPQDCE7ZrefIxIlPsk0R-bYxHEcemt6kKsbPZ0OjffLorHYqzTPPqXUAQ6JNWZev0onPJTzm9LS/s1600-h/IMG_0387.jpg"><img id="BLOGGER_PHOTO_ID_5036271595482645618" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjb9hB3_OsRiGy4N5PUl3b_zH7iufsSJxVr4OSJd2xsw_L-8sbGfJwg5K5tCPQDCE7ZrefIxIlPsk0R-bYxHEcemt6kKsbPZ0OjffLorHYqzTPPqXUAQ6JNWZev0onPJTzm9LS/s400/IMG_0387.jpg" border="0" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgisGG3LAVUb8RZRPB5ZvANSL1spbtZNi85uXSNP8matt7q04RhYqjcOTQEsKKwuMnsMWS1FvD0ul0T7sxl0_HTYEakrQKBhTH3FcG_Y9HIh7wc2EyUJCBL7tV3W_aHbJCOpNJ3/s1600-h/IMG_0288.jpg"></a></p>Vaishalihttp://www.blogger.com/profile/18019065060217293797noreply@blogger.com81tag:blogger.com,1999:blog-24896610.post-36757768814571295942007-02-06T11:35:00.000+05:302007-02-08T10:43:24.403+05:30Jihva for POTATO<p>Call it ‘Kartoffel’. Or ‘pomme de terre’. Or ‘batata’. Or even ‘Aaloo’. Call it just anything. What you get at the end of the day is ‘POTATO’, the chubby tuber that almost all of us love…and probably hate too. :)<br /><br />We love it, because it is so very adaptable. Add it to anything, and it takes on the flavour of that dish. No interference, only dedication. :)<br /><br />But then, why do we hate it? Well, because it is infamous since preparations with this vegetable are usually fat-laden. Be it potato chips…be it crisps/wafers…be it <a href="http://acookatheart.blogspot.com/2006/12/indian-burger-garma-garam-batata-wada.html"><span style="color:#009900;">Batata Wada</span></a>. But hey, that’s not potato’s fault! It is always upto us as to how healthy or unhealthy we want to make a vegetable, right?<br /><br />So, let’s get together and give POTATO, <a href="http://en.wikipedia.org/wiki/Potato"><span style="color:#009900;">the world's most widely grown tuber crop</span></a> the credit that it deserves. Use any type, size or form of potato. Use it fresh, tinned, uncooked, boiled, diced, mashed or even dried and powdered. Use it in an <a href="http://whatsforlunchhoney.blogspot.com/2006/08/cooking-school-gnocchi-in-sage-garlic.html"><span style="color:#009900;">Italian dish</span></a> or in a <a href="http://food-forthought.blogspot.com/2006/07/sour-and-sour-potato-curry.html"><span style="color:#009900;">spicy Indian curry</span></a>. Use it in a <a href="http://food-n-more.blogspot.com/2006/11/baked-potato-paneer-tikki.html"><span style="color:#009900;">snack</span></a> or in a <a href="http://manpasand.blogspot.com/2006/06/potato-pea-parantha-aloo-matar.html"><span style="color:#009900;">breakfast dish</span></a>. Use it as a surprise addition to a <a href="http://srefoodblog.blogspot.com/2006/03/cabbage-potato-kootu.html"><span style="color:#009900;">homely dish</span></a> or in a <a href="http://www.nandyala.org/mahanandi/archives/2006/06/23/spicy-and-sweet-soymilk-skin-fresh-yuba/"><span style="color:#009900;">gourmet preparation</span></a>.<br /><br />Flip through those recipe books. Sift through those newspaper cuttings. Use your imagination. You have unlimited choices with the POTATO.<br /><br /><strong>What you need to keep in mind is</strong><br /><br />- Cook anything with Potato(es), and publish your post preferably on the <strong>1st of March</strong> as your entry for <a href="http://www.nandyala.org/mahanandi/jihv-for-ingredients-jfi/"><span style="color:#009900;">Jihva for Ingredients</span></a>.<br />(But folks, let’s <strong>not</strong> use ‘<a href="http://en.wikipedia.org/wiki/Sweet_potato"><span style="color:#009900;">sweet potatoes</span></a>’. They are a versatile ingredient, and they deserve to be a theme on their own.)</p><p>- Send me an email at <a href="mailto:vaishalikamath@hotmail.com"><span style="color:#009900;">vaishalikamath@hotmail.com</span></a> with the permalink to your post and a photo of the dish in 75×75 pixel size. </p><p>- Include the name of your dish as well as of your blog in the mail. </p><p>- Come around to my blog around the 8th of March to check out the round-up.<br /><br /><span style="font-size:130%;"><strong>!</strong></span> <strong>Non-bloggers</strong>: Please send me the photo of your dish along with the write-up . I’ll publish it here, and also include it in the round-up.<br /><br />So, come on, Guys. Put on that apron, set the camera ready, and open the bag of POTATOES…<br /></p><br /><span style="font-size:85%;color:#666666;">Tags: </span><a href="http://technorati.com/tag/JFI" rel="tag"><span style="font-size:85%;color:#666666;">JFI</span></a><span style="font-size:85%;color:#666666;">; </span><a href="http://technorati.com/tag/Jihva+for+Ingredients" rel="tag"><span style="font-size:85%;color:#666666;">Jihva for Ingredients</span></a>Vaishalihttp://www.blogger.com/profile/18019065060217293797noreply@blogger.com124tag:blogger.com,1999:blog-24896610.post-70438895418054144912007-01-15T23:52:00.000+05:302007-01-16T12:22:59.459+05:30Indian Winter # 2 : Ladoos with Green Peas and fresh Green Chick Peas<p align="center"><a title="Photo Sharing" href="http://www.flickr.com/photos/13246069@N00/352932822/"><img style="WIDTH: 407px; HEIGHT: 270px" height="333" alt="IMG_0229" src="http://farm1.static.flickr.com/152/352932822_710c68db4d.jpg" width="500" /></a></p><p align="center"><em><span style="font-size:85%;">Vegetarian Ladoos with a 'non-veg' garnishing?</span></em></p><p align="left">Before I start, let me make a special mention of <a href="http://harekrishnaji.blogspot.com/"><span style="color:#009900;">HareKrishna<em>ji</em></span></a>, because<br />a) he is the only one who <a href="http://happyburp.blogspot.com/2007/01/guessing-games-might-be-out-but.html"><span style="color:#009900;">guessed</span></a> 'Green chick peas' (Harbhare in Marathi) as one of the ingredients in these Ladoos right<br />b) he is a loyal reader of this blog (by 'loyal', I mean somebody who praises you)<br />c) he blogs from Pune too (the other place being Mumbai).<br />Thanks, HK<em>ji</em>, for being there, and for leaving your comments regularly. I appreciate it.<br /><br />A special note to the <strong>other</strong> loyal readers (the number was 5 at the last count, wasn't it?): I appreciate you Guys too. ;-)</p><p align="left">Since I am in the mood to appreciate, let me also mention Vidya, who brought it to my notice, that <a href="http://www.happyburp.blogspot.com/?=silver">silver</a> leaf, the stuff that I have used to garnish these Ladoos is made in such a way that it is <strong>not</strong> suitable for vegetarians. Vidya was kind enough to also provide a <a href="http://www.mamtaskitchen.com/board/showthread.php?thread_id=123"><span style="color:#009900;">link</span></a> which leads to several other ones that prove this fact. What makes me sad, though, is that the <a href="http://en.wikipedia.org/wiki/Mithai"><span style="color:#009900;">Mithai</span></a> vendors in India, who are well aware of its production process, continue selling sweets covered with <a href="http://www.happyburp.blogspot.com/?=silver">silver</a> leaf, inspite of knowing that a large portion of their clientele consists of vegetarians. Whatever happened to social resposiblity?</p><p align="left">Anyway, let me just move on with today's recipe now; the post has had to wait pretty long. Ah, that reminds me: <strong>Guys</strong>, I have a new <a href="http://www.happyburp.blogspot.com/?=job">job</a> now. So, if my posts become erratic and/or infrequent, blame it on my new Boss! :)</p><p align="center"><a title="Photo Sharing" href="http://www.flickr.com/photos/13246069@N00/352932831/"><img style="WIDTH: 396px; HEIGHT: 210px" height="256" alt="IMG_0225" src="http://farm1.static.flickr.com/153/352932831_2feb3e8a57.jpg" width="500" /></a></p><p align="center"><em><span style="font-size:85%;">Left to right: Green peas, Khoya/Mawa, fresh Green chick peas</span></em> </p><p><strong>Recipe for Ladoos with Green Peas and Green Chick Peas<br /></strong>(adapted from a recipe shown on E-TV Marathi)</p><p align="left">Makes 12-15 small Ladoos.</p><p align="left"><strong><em>Ingredients:</em></strong></p><p align="left">1 cup fresh green peas<br />1 cup fresh green chick peas (Hara Chana in Hindi)<br />200 g. Khoya/Mawa<br />½ cup sugar (The quantity depends also upon the sweetness of both kinds of peas.)<br />3 tbsp Ghee<br />powder from 5 cardamoms</p><p align="left">For garnishing: 12-15 cashewnut halves (I have used <a href="http://www.happyburp.blogspot.com/?=silver">silver</a> leaf, but I don't advocate its use any longer.)</p><p align="left"><em><strong>Method:</strong></em></p><p align="left">1. Mix both peas in a blender and make fine, smooth paste <strong>without</strong> adding water.<br />2. Heat the Ghee in a heavy-bottomed or non-stick pan, and fry the paste in it for about 10 minutes.<br />3. Add the Khoya and sugar and cook again for a while. Do <strong>not</strong> cover the pan at any point.</p><p align="center"><a title="Photo Sharing" href="http://www.flickr.com/photos/13246069@N00/352932839/"><img style="WIDTH: 407px; HEIGHT: 336px" height="393" alt="IMG_0226" src="http://farm1.static.flickr.com/131/352932839_9c14fbcc29.jpg" width="500" /></a></p><p align="center"><em><span style="font-size:85%;">Two-peas paste and Khoya being cooked</span></em></p><p>4. The mixture is done when it starts moving as one mass when you stir it. Take it off the heat, add the cardamom powder, stir once and let cool.<br />5. Once the mixture is cool, make pingpong sized Ladoos out of it. If using cashewnuts for garnishing, press one half on every Ladoo.</p><p>Serve these Ladoos, and ask your guests/family members to guess the ingredients. And please don't think that they can guess it more easily because they can <strong>taste</strong> the Ladoos. Nope. None of my family members could guess the ingredients right...not even after consuming two Ladoos.<br />HEY...hang on a second...did they really need two of them to guess or was that a pretext? Hmmm... that's got me thinking, Guys.</p><p>Anyway, enjoy these green beauties, and make sure you finish them soon. They don't really taste great after 3 days. Also, please don't forget to store them in the refrigerator, if you are in a warm place.</p><p>In the meanwhile, I hope you had a happy Makarsakranti/ Lohri/ Pongal. I did. :)</p>Vaishalihttp://www.blogger.com/profile/18019065060217293797noreply@blogger.com68tag:blogger.com,1999:blog-24896610.post-28253200486041033352007-01-10T23:25:00.000+05:302007-01-12T23:54:51.595+05:30Guessing games might be 'out', but...So...it's time to give out the answers. And they are (tadaa!)<br /><br /><strong>Green peas (Matar in Hindi / Marathi)</strong><br /><strong>Green chick peas (Hara Chana in Hindi / Harbhare in Marathi)</strong><br /><strong>Khoya / Mawa (both words Hindi) </strong><br /><strong>Sugar</strong><br /><strong>Cardamom powder</strong><br /><br />I'll try to put up the recipe this weekend. As for now, it's a little past midnight and I am yawning more than I am breathing. Good night, Fellas...<br /><br />-------------------------------------------------------------------------------<br /><br />Outdated...passé...obsolete...yeah, guessing games might be all of that...but a unique preparation like this one calls for a guessing game. It deserves one, actually. You'll agree when I give out the answers. Until then...keep guessing! :)<br /><br /><div align="left">The colour of the Ladoos comes from the ingredients. No added colour here. </div><p align="center"><a title="Photo Sharing" href="http://www.flickr.com/photos/13246069@N00/352948578/"><img style="WIDTH: 414px; HEIGHT: 362px" height="441" alt="IMG_0230" src="http://farm1.static.flickr.com/148/352948578_75dd3025a5.jpg" width="500" /></a></p>Vaishalihttp://www.blogger.com/profile/18019065060217293797noreply@blogger.com50tag:blogger.com,1999:blog-24896610.post-38210596287154311292007-01-07T12:42:00.000+05:302007-01-07T18:41:46.467+05:30What blog events do to you... Coconut Bread Burfi<p align="center"><a title="Photo Sharing" href="http://www.flickr.com/photos/13246069@N00/346846787/"><img height="500" alt="IMG_0319" src="http://farm1.static.flickr.com/123/346846787_248235cd69.jpg" width="380" /></a></p><p align="center"><span style="font-size:85%;"><em>Can you spot me in the picture?</em></span></p><p>Had it not been for <a href="http://food-forthought.blogspot.com/2007/01/here-it-is-round-up.html"><span style="color:#009900;">Jihva for Coconut</span></a> hosted by <a href="http://food-forthought.blogspot.com/"><span style="color:#009900;">Ashwini</span></a>, I would have perhaps never made this Burfi. Why? Because I am not really a dessert person. I mean, I like desserts but I do not really look forward to making them (excluding baked goodies, that is). If you are somebody who has been to my place for lunch or dinner, then you perhaps know that. Although there would be several chutneys and various vegetable preparations in the menu, the dessert would usually be store-bought.</p><p>Blog events have changed the scene in my kitchen, though. The urge to make something special <strong>and</strong> to try out a new recipe for a blog event has resulted in me making various sweets in the last few months. Like I gathered the courage to make <a href="http://happyburp.blogspot.com/2006/07/puranpoli.html"><span style="color:#009900;">Puranpoli</span></a> only for <a href="http://www.sailusfood.com/2006/07/10/round-up-of-jihva-for-ingredients-dal/"><span style="color:#009900;">Jihva for Dal</span></a> hosted by <a href="http://www.sailusfood.com/"><span style="color:#009900;">Sailu</span></a>. Or like I made <a href="http://happyburp.blogspot.com/2006/09/pista-choco-squares.html"><span style="color:#009900;">Pista Choco Squares</span></a> only for <a href="http://vineelascooking.blogspot.com/2006_09_01_vineelascooking_archive.html"><span style="color:#009900;">Jihva for Milk</span></a> hosted by <a href="http://vineelascooking.blogspot.com/"><span style="color:#009900;">Vineela</span></a>.</p><p>This time, when Ashwini announced 'Coconut' as the theme, I immediately thought of Undi. And then I said, nah...something new...yes, the event deserves something new...an experiment...<br />Next moment I was going through all the recipe books on my shelves.<br />Which one? Which one? Aaaah, this one it's gotta be. Yeah, a Burfi made with coconut and bread(!)...now that sounds exotic!<br />So, Coconut Bread Burfi it is. Adapted from the Marathi cookbook 'Annapoorna' by Mangala Barve. </p><p>My only problem is that other recipes and foods that I want to blog about never get the chance to see the light of the day. Or they get published some three months after I take the pictures. Like I have made the preparations for at least five posts for my <a href="http://happyburp.blogspot.com/2006/12/announcing-two-new-series.html"><span style="color:#009900;">Indian Winter</span></a> series, but those recipes always have to take a backseat when some event comes up. I hope I get to finish the series while it is still winter here in India (which is just another month or so!). </p><p>Anyway, let's proceed to the <strong>Recipe for Coconut Bread Burfi</strong> for the time being.</p><p align="center"><a title="Photo Sharing" href="http://www.flickr.com/photos/13246069@N00/346846801/"><img style="WIDTH: 400px; HEIGHT: 369px" height="437" alt="IMG_0295" src="http://farm1.static.flickr.com/76/346846801_0e4e1d904a.jpg" width="500" /></a></p><p align="center"><em><span style="font-size:85%;">Clockwise from top right: White bread slices, grated fresh coconut, whole coconut</span></em><br /></p><p align="left">Makes 20 (3 cm. X 3 cm.) squares<br /><br /><strong><em>Ingredients:</em></strong></p><p align="left">1 ½ cups grated coconut<br />1 ½ cups breadcrumbs (from approx. 3-4 slices of white bread without the edges)<br />1 cup sugar<br />powder from 5-6 cardamoms<br />a few strands of saffron (optional)<br />1 tsp Ghee to grease the dish / Thali</p><p align="left"><em><strong>Method:</strong></em></p><p align="left">1. Mix all ingredients upto powdered cardamoms in a heavy bottomed pan or a non-stick pan. (I used the latter.) Cook uncovered on a medium flame until the mixture starts moving in a mass when stirred. (This process takes only about 10 minutes. The breadcrumbs play a great role in quickly bringing all ingredients together.) Add saffron strands, if using.<br />2. Grease a small Thali or a shallow dish with the Ghee.<br />3. Transfer the coconut-breadcrumbs mixture into the Thali, and spread it evenly. Press it with the back of a bowl to make the surface smooth. Let cool.<br />4. Once cool, cut the Burfi in desired pieces. You could grease the knife with some Ghee to prevent the mixture from sticking to it.</p><p align="left">Serve Coconut Bread Burfi as dessert or offer it to kids as a sweet treat after school. Whoever you serve it to will not guess the ingredients right. I mean the bread in it. At least nobody in my family circle did. :)<br />You could stretch the guessing game to 10 days, because that's how long it keeps fresh without refrigeration in winter.</p><p align="left">Let me now hurry to <a href="http://food-forthought.blogspot.com/"><span style="color:#009900;">Ashwini's</span></a> to ask her to include my post in her <a href="http://food-forthought.blogspot.com/2007/01/here-it-is-round-up.html"><span style="color:#009900;">round-up</span></a> now. I know, it's late, but I also know that she is kind. :)</p><p align="center"><a title="Photo Sharing" href="http://www.flickr.com/photos/13246069@N00/346846794/"><img style="WIDTH: 387px; HEIGHT: 262px" height="333" alt="IMG_0320" src="http://farm1.static.flickr.com/131/346846794_2bdf806239.jpg" width="500" /></a></p><span style="font-size:85%;">Tags: </span><a href="http://technorati.com/tag/Coconut" rel="tag"><span style="font-size:85%;">Coconut</span></a><span style="font-size:85%;">, </span><a href="http://technorati.com/tag/Barfi" rel="tag"><span style="font-size:85%;">Barfi</span></a><span style="font-size:85%;">, </span><a href="http://technorati.com/tag/Burfi" rel="tag"><span style="font-size:85%;">Burfi</span></a>, </span><a href="http://technorati.com/tag/Bread" rel="tag"><span style="font-size:85%;">Bread</span></a><span style="font-size:85%;">, </span><a href="http://technorati.com/tag/White+bread" rel="tag"><span style="font-size:85%;">White bread</span></a><span style="font-size:85%;">, </span><a href="http://technorati.com/tag/Breadcrumbs" rel="tag"><span style="font-size:85%;">Breadcrumbs</span></a><span style="font-size:85%;">, </span><a href="http://technorati.com/tag/Mithai" rel="tag"><span style="font-size:85%;">Mithai</span></a><span style="font-size:85%;"><br /></span>Vaishalihttp://www.blogger.com/profile/18019065060217293797noreply@blogger.com33tag:blogger.com,1999:blog-24896610.post-37184290024093269292007-01-03T16:12:00.000+05:302007-01-07T19:00:26.520+05:30Jihva for Coconut : Undi<p align="center"><a title="Photo Sharing" href="http://www.flickr.com/photos/13246069@N00/343885476/"><img style="WIDTH: 411px; HEIGHT: 375px" height="455" alt="IMG_0290" src="http://farm1.static.flickr.com/135/343885476_5f7fa95933.jpg" width="500" /></a></p><p>This is <a href="http://happyburp.blogspot.com/2006/05/ton-of-protein-4-moong-dal-usli.html"><span style="color:#009900;">one more dish</span></a> that required some getting used to from me. First of all, I had never eaten anything like this before. Secondly, it is eaten with jaggery syrup and fresh butter. "Sorry, with what???", was my first reaction when I saw that combination. The last but not the least, considering that it's an everyday breakfast dish and <strong>not</strong> a festive sweet, the amount of coconut that goes into it is shocking.</p><p>In the beginning of my marriage, I generally used to find the amount of coconut being used in Konkani kitchens really objectionable. I mean, how can you treat coconut(!) just like any other ingredient? How can you finish one entire coconut in a day's cooking????? I must say that it does not disturb me any longer. One reason is habit. Another one is that the consumption of coconut around me has also gone down in the last few years. Because the doctors are shouting 'Cholesterol' clear and loud. :)</p><p>Also, I have learnt to respect other cuisines much more. All said and done, some of the dishes in the Konkani cuisine are just unique. For example, Undi. You don't come across dishes like this every day. Neither the combination of accompaniments. Earlier, it was a strict no-no in my kitchen. However, nowadays, I make it once in a while. So that I continue the tradition. So that my daughter gets to know her father's cuisine as well as her mother's. So that me carrying the surname 'Kamath' has more meaning to it.</p><p>And cholesterol can wait. I am not going to the gym for nothing, am I? :)</p><p align="center"><a title="Photo Sharing" href="http://www.flickr.com/photos/13246069@N00/343885480/"><img style="WIDTH: 418px; HEIGHT: 268px" height="321" alt="IMG_0299" src="http://farm1.static.flickr.com/156/343885480_c3b0fc3def.jpg" width="500" /></a></p><p align="center"><em><span style="font-size:85%;">Left to right: Grated fresh coconut and raw rice</span></em><br /></p><p><strong>Recipe for Undi</strong> (pronounced Oun-deeh)</p><p>Makes 20 pingpong-sized balls (Serves 2-3)<br /><br /><strong><em>Ingredients:</em></strong></p><p>2 cups raw rice (<strong>not</strong> parboiled)<br />1 cup grated fresh coconut<br />1 tsp salt (or to taste)<br /><br />2 tbsp oil<br />½ tsp mustard seeds<br />½ tsp fenugreek seeds<br />1 tsp Urad dal (You could use a sprig of curry leaves instead.)<br /><br /><em>For the jaggery syrup (Ravo in Konkani):<br /></em>1 cup jaggery<br />approx. ½ cup water (Sorry, I do not have exact quantity of water for this one. I will update the post when I make it next time.)<br />Powder from 4-5 cardamom seeds</p><p><strong><em>Method:</em></strong></p><p>1. Soak rice in water for two hours. You <em>could</em> soak it for longer, although it's not really necessary. Actually, in case you are in a hurry, and own a good heavy-duty grinder, then soaking the rice only for 30 minutes suffices too.<br />2. Grind the soaked rice with grated coconut to a coarse batter. The ground granules of rice should be the size of Idli Rawa or coarse semolina granules.<br />3. Transfer this batter to another vessel. Add one of water to the grinder, shake, and add this water to the batter. (How much more economical can you get? :) Add salt, and give the mixture a thorough stir.<br />4. In a thick-bottomed pan or a non-stick Kadhai (I used the latter.), heat the oil. Add mustard seeds. Once they begin to splutter, add the fenugreek seeds and Urad dal/curry leaves.<br />5. Once all mustard seeds have popped, and the fenugreek seeds are a shade of golden brown, add the prepared batter. Cook it uncovered on medium-high heat until much water evaporates and the mixture turns into a thick mass, that is too difficult to be stirred with a spatula.</p><p align="center"><a title="Photo Sharing" href="http://www.flickr.com/photos/13246069@N00/343885485/"><img height="184" alt="IMG_0282" src="http://farm1.static.flickr.com/163/343885485_21d59f1df2_m.jpg" width="240" /></a></p><p></p><p>6. Take the pan off heat and let the mixture in it cool.<br />7. Divide the cooled mixture into 20 portions and shape these into flattish balls. Press one of the flat sides with a finger to make a depression, so that the centre too cooks well.</p><p align="center"><a title="Photo Sharing" href="http://www.flickr.com/photos/13246069@N00/343885487/"><img style="WIDTH: 394px; HEIGHT: 293px" height="361" alt="IMG_0285" src="http://farm1.static.flickr.com/139/343885487_373d0516b2.jpg" width="500" /></a></p><p align="center"><em><span style="font-size:85%;">Undi ready to be steamed in a pressure-cooker</span></em></p><p align="left">8. Arrange all these balls in a vessel that fits into your pressure cooker. Alternatively, you could arrange the balls on your <a href="http://www.nandyala.org/mahanandi/archives/category/5/rice/rice-ravva-cream-of-rice/"><span style="color:#009900;">Idli stand</span></a> or on the perforated sheet that comes with your Idli steamer (Pedavan in Konkani).<br />9. Fill your pressure cooker / Idli steamer with enough water and heat it. Once the water starts boiling, place the vessel / stand with Undi in it. Cover and steam the Undi for good 20 minutes. No shortcuts here. Or else, the Undi will stay unpleasantly uncooked.<br />10. While the Undi are steaming, you could prepare the jaggery syrup by combining the jaggery and water, and cooking on medium heat until the mixture reaches the consistency of honey. Take the syrup off heat and add powdered cardamom seeds to it.</p><p align="left">Serve warm Undi with the jaggery syrup and fresh home-made butter (at room temperature) . The way to eat it is by dipping Undi in the butter first and then into the Ravo/jaggery syrup. The morsel that lands into your mouth is sure to make you look forward to the rest of the day. No, really, I have experienced it. :)</p><br /><p align="center"><a title="Photo Sharing" href="http://www.flickr.com/photos/13246069@N00/343885478/"><img style="WIDTH: 398px; HEIGHT: 319px" height="433" alt="IMG_0293" src="http://farm1.static.flickr.com/151/343885478_9e7f7d07c5.jpg" width="500" /></a></p><p align="center"><em><span style="font-size:85%;">Undi served with jaggery syrup. A simple yet exquisite breakfast.</span></em></p><p align="left"><strong><em>Note:</em></strong></p><p align="left">Since this breakfast dish requires a lot of preparation, it is advisable to do most of it the previous evening. Usually, I finish the preparation until Step 7 the previous night and store the unsteamed Undi in the refrigerator in a container with a tight lid. I prepare the jaggery syrup too (Step 10) the earlier night; it stays fresh outside the fridge for several days. The following morning, I just steam the Undi and voila...breakfast is ready.</p><p align="left">Hope you Guys try out this dish and like it. Hope <a href="http://food-forthought.blogspot.com/"><span style="color:#009900;">Ashwini</span></a> likes it too. As my entry, although late, to <a href="http://food-forthought.blogspot.com/2006/12/jfi-for-coconut.html"><span style="color:#009900;">Jihva for Coconut</span></a>. :)<br />And before I leave, let me wish All of You a very Happy New Year!</p><p align="left"></p><span style="font-size:85%;">Tags: </span><a href="http://technorati.com/tag/Konkani" rel="tag"><span style="font-size:85%;">Konkani</span></a><span style="font-size:85%;">, </span><a href="http://technorati.com/tag/Mangalorean" rel="tag"><span style="font-size:85%;">Mangalorean</span></a><span style="font-size:85%;">, </span><a href="http://technorati.com/tag/South+Indian" rel="tag"><span style="font-size:85%;">South Indian</span></a><span style="font-size:85%;">, </span><a href="http://technorati.com/tag/South+Kanara" rel="tag"><span style="font-size:85%;">South Kanara</span></a><span style="font-size:85%;">, </span><a href="http://technorati.com/tag/South+Canara" rel="tag"><span style="font-size:85%;">South Canara</span></a>Vaishalihttp://www.blogger.com/profile/18019065060217293797noreply@blogger.com36tag:blogger.com,1999:blog-24896610.post-85830355818780921692006-12-19T02:28:00.000+05:302006-12-19T17:20:44.131+05:30The Unbeatable Root # 1 : Beetroot Tomato Cucumber Raita<p align="center"><a title="Photo Sharing" href="http://www.flickr.com/photos/13246069@N00/327043623/"><img style="WIDTH: 402px; HEIGHT: 291px" height="364" alt="IMG_0158" src="http://static.flickr.com/139/327043623_1819a5e5b4.jpg" width="500" /></a></p><div align="center"><em><span style="font-size:85%;">A lifebuoy in a boat? :)<br /><br /></div></span></em>One big misconception that got cleared in mind about two years back is that beetroot contains lots of iron. Just like almost everybody else around me, I too used to think beetroot would be a great weapon against <a href="http://en.wikipedia.org/wiki/Anaemia"><span style="color:#009900;">Anaemia</span></a>. But nope, it isn't. It has lots of goodness in it, but no iron.<br />Like it has <a href="http://en.wikipedia.org/wiki/Folate"><span style="color:#009900;">Folate</span></a> in it. A nutrient that is of utmost importance just <a href="http://en.wikipedia.org/wiki/Folate#Folic_acid_and_pregnancy"><span style="color:#009900;">before and after conception</span></a>. And a lot of fiber, which is of great importance throughout one's life.<br /><br />The recipe that I have got for you today includes two more virtuous vegetables - cucumber and tomato. Healthy? No doubt. My <a href="http://happyburp.blogspot.com/2006/12/indian-winter-1-garlic-greens-chutney.html"><span style="color:#009900;">own recipe</span></a> idea? No d...... No. :) The original recipe is by <a href="http://tarladalal.com"><span style="color:#009900;">Tarla Dalal</span></a>. But it's a great one, I tell you. Have a look.<br /><br /><br /><p align="center"><a title="Photo Sharing" href="http://www.flickr.com/photos/13246069@N00/327043622/"><img style="WIDTH: 417px; HEIGHT: 270px" height="331" alt="IMG_0155" src="http://static.flickr.com/136/327043622_ccd6d47879.jpg" width="500" /></a></p><br /><strong>Recipe for Beetroot Tomato Cucumber Raita</strong><br /><br />Serves 4.<br /><br /><strong><em>Ingredients:</em></strong><br /><br />1 cup fresh yogurt, beaten<br />1 beetroot, boiled and cut into cubes<br />1 cucumber, chopped<br />1 large tomato, chopped<br />2 tbsp roasted, skinned, coarsely crused peanuts<br />1 green chilli, chopped<br />2 tbsp grated fresh or dessicated coconut (optional; I use seldom.)<br />1 tsp sugar<br />salt to taste<br /><br />1 tbsp oil<br />1 tsp cumin seeds<br />a pinch asafoetida<br /><br />coriander leaves for garnishing<br /><br /><strong><em>Method:</em></strong><br /><br />1. Mix all ingredients in the first list (upto salt).<br />2. Heat oil in a Tadka ladle. Take the ladle off the heat and add cumin seeds. Once they splutter, add the asafoetida.<br />3. Let the Tadka cool a little, then add it to the Raita and mix it well.<br /><br />Serve with Parathas for brunch or as an accompaniment to any meal.<br /><br />By the way, this dish has had a 100% success rate at my place so far. None of the times that I have made it when entertaining guests, have I had to put any leftovers back into the fridge. (I make it so complicated!! I could have just said that the bowl is polished off clean. Any idea where you can take Creative Writing classes, Guys?)Vaishalihttp://www.blogger.com/profile/18019065060217293797noreply@blogger.com63tag:blogger.com,1999:blog-24896610.post-6621364389253524092006-12-14T19:29:00.000+05:302006-12-14T16:10:22.710+05:30Indian Winter # 1 : Garlic Greens Chutney<p align="center"><a title="Photo Sharing" href="http://www.flickr.com/photos/13246069@N00/321488480/"><img style="WIDTH: 407px; HEIGHT: 272px" height="333" alt="IMG_0202" src="http://static.flickr.com/144/321488480_fc3474b8c2.jpg" width="500" /></a></p><div align="center"><em><span style="font-size:85%;">Garlic Greens Chutney decorated with a garlic greens braid</span></em></div><div align="left"><br />Although garlic is available (in almost the whole world?) all year around, the green chive-like shoots on garlic are to be seen in the markets here in Pune only during winter which is from November to January. When you spot these and some more veggies in the markets, you know it is winter.<br /><br />Growing garlic greens is rather easy, I have heard. I have also been planning to do it for some time now. But I guess, I don't have a green thumb like <a href="http://injimanga.blogspot.com/"><span style="color:#009900;">Inji Pennu</span></a>. I don't know whether it's the lack of dedication or interest or just the lack of enough water(?), but my plants often die prematurely. :( Shammi, maybe you <a href="http://srefoodblog.blogspot.com/2006/12/aloo-podimas.html"><span style="color:#009900;">relate</span></a> to me?<br /></div><div align="left"></div><div align="left">Well, anyway, the point is that I cook with garlic greens only when they are available in the market, which they are right now. Lots of them. Among other things, what I also made with them is this chutney. Let me add that this one is entirely my creation. I mean, ok, it's just a simple recipe and no diagram for making rockets, but heck, it's mine!!!<br /><br />By the way, in case you want to grow garlic greens at home, Martha Stewart has got <a href="http://www.marthastewart.com/page.jhtml?type=content&id=channel1504&contentGroup=MSL&site=living&rsc=ns2006_m5"><span style="color:#009900;">some help</span></a> to offer.<br /><br /><br /></div><p align="center"><a title="Photo Sharing" href="http://www.flickr.com/photos/13246069@N00/321488473/"><img style="WIDTH: 420px; HEIGHT: 279px" height="333" alt="IMG_0198" src="http://static.flickr.com/133/321488473_d2d57361cb.jpg" width="500" /></a></p><div align="center"><span style="font-size:85%;"><em>(Left to right) Garlic greens with fresh cloves at one end and roasted, skinned peanuts</em></span></div><em><span style="font-size:85%;"></span></em><div align="left"><br /><strong>Recipe for Garlic Greens Chutney<br /></strong><br />Makes 1 cup.<br /><br /><strong><em>Ingredients:<br /></em></strong><br />7-8 stalks of garlic greens<br />½ cup roasted, skinned peanuts<br />½ cup beaten yogurt<br />1 large chilli<br />1 tsp chopped ginger or ginger paste<br />a pinch sugar<br />salt to taste<br /><br />1 tsp oil<br />½ tsp cumin seeds<br /><br />coriander leaves for garnishing (or a braid made with three green garlic stalks)<br /><br /><strong><em>Method:</em></strong><br /><br />1. Wash the garlic greens. Remove the roots at the end and discoloured stalks, if any.<br />2. Mix all ingredients in the first list (i.e. upto salt) in a grinder and grind until you have a smooth paste. Take this paste out into a serving bowl.<br />3. Heat the oil in a Tadka ladle. Once hot, add the cumin seeds to it and take the ladle off heat. The cumin seeds will pop in the hot oil. Let the oil cool a little.<br />4. Add the Tadka to the garlic greens-peanut paste. Either mix and serve OR leave the Tadka on top; it makes for an interesting garnish.<br /><br />Serve this chutney as an accompaniment with any meal. In case you don't mind having garlic for breakfast, you could serve it with Idlis or <a href="http://happyburp.blogspot.com/2006/09/away-from-grind-didir-dosa.html"><span style="color:#009900;">Dosa</span></a>s too.<br /><br /><strong><em>Notes:<br /></em></strong><br />1. In case you do not have access to garlic greens, you could use regular garlic too. The chutney will still taste good. However, if you can make garlic greens available for yourself, then I'd highly recommend it, because the greens lend a unique depth of flavour to the chutney.<br /><br />2. If you have much more garlic greens on hand than what this chutney requires, try using them in place of regular garlic in any dish. You won't regret, I guarantee. </div><div align="left"></div><div align="left">I would like to send this first post in my series '<a href="http://happyburp.blogspot.com/2006/12/announcing-two-new-series.html"><span style="color:#009900;">Indian Winter</span></a>' to Kalyn for her <a href="http://kalynskitchen.blogspot.com/"><span style="color:#009900;">Weekend Herb Blogging</span></a>. I know, it's gonna be a 'Holiday Special' edition this time around, but then we don't <em>have</em> holidays here in India. :(</div>Vaishalihttp://www.blogger.com/profile/18019065060217293797noreply@blogger.com32tag:blogger.com,1999:blog-24896610.post-80210571554000610742006-12-13T18:25:00.000+05:302006-12-13T23:49:03.717+05:30Announcing two new series...In addition to the already running '<a href="http://happyburp.blogspot.com/2006/04/ton-of-protein.html"><span style="color:#009900;">Ton of Protein</span></a>' series, I would like to announce two more. They are<br /><br />1. <strong>Indian Winter</strong> : Indian '<em>Winter</em>' ? 'What's that?', you might wonder. We know <a href="http://en.wikipedia.org/wiki/Indian_summer"><span style="color:#009900;">Indian Summer</span></a>, but winter...does it even exist? Well, yes. Although it isn't as *wintery* as the winters outside the tropics, it sure does exist. This month, we have already had a minimum temperature of 10.1°C here in Pune. <em>Now</em> you are convinced, aren't you? :)<br />So, what will this series have? Basically, I will blog about vegetables and preparations that are typical to winter here. How the series develops in the course of time will have to be seen.<br /><br />2. <strong>The Unbeatable Root</strong> : I plan to paint the town red with this one. :)<br />Leaving wordplay aside (Did I hear you say '<em>Thank God</em>!'?), this series will feature recipes with the <a href="http://www.lovebeetroot.co.uk/index.shtml"><span style="color:#009900;">Beetroot</span></a>.<br /><br />Hope you like them both.Vaishalihttp://www.blogger.com/profile/18019065060217293797noreply@blogger.com12tag:blogger.com,1999:blog-24896610.post-6100653583918893052006-12-06T00:16:00.000+05:302006-12-06T13:08:17.313+05:30Jihva for Jaggery : Carrot Jaggery Parathas<p align="center"><a title="Photo Sharing" href="http://www.flickr.com/photos/13246069@N00/313080227/"><img style="WIDTH: 304px; HEIGHT: 446px" height="500" alt="IMG_0193" src="http://static.flickr.com/104/313080227_275edeeaf6.jpg" width="359" /></a></p><div align="center"><em><span style="font-size:85%;">Carrot Jaggery Parathas served with Ghee</span></em></div><div align="left"><br />Jaggery was introduced to me when I was a toddler, as is the case with many children in Maharashtra/India. ‘Gool Toop Poli’ (jaggery, Ghee and chapati) is a staple for toddlers and young children. And why should it not be, considering that it is nutritious as well as quick to put together. Moreover, children always eat with more gusto, if the food is sweet. Well, at least I used to and so does my daughter. :)</div><div align="left"></div><div align="left"><br />Coming to these Parathas, I had found the recipe more than two years back in the supplement of a Marathi daily. I had cut it out then, but never really managed to try it out. When <a href="http://towardsabettertomorrow.blogspot.com/"><span style="color:#009900;">Kay</span></a> asked us all Food-Bloggers to "<a href="http://towardsabettertomorrow.blogspot.com/2006/11/jihva-for-jaggery.html"><em><span style="color:#009900;">try a recipe with jaggery that we've never tried before</span></em></a>", I knew I had to grab that envelope,which carries all the recipe cuttings I have made from various sources. The original author has called this preparation '<a href="http://living.oneindia.in/cookery/vegetarian/maincourse/indian-breads/thalipeeth.html"><span style="color:#009900;">Thalipeeth</span></a>', which in my opinion is not the right word. Also, I have reduced the quantity of jaggery in it by half, because the Parathas would have become too sweet otherwise. The rest of the recipe is like this.</div><br /><div align="left"></div><div align="left"><strong></strong></div><div align="left"><strong>Recipe for Carrot Jaggery Parathas</strong></div><div align="left"><strong></strong></div><div align="left"></div><br /><div align="left">Makes approx. 8 Parathas of 12 cms. diameter</div><div align="left"></div><div align="left"><em><strong></strong></em></div><br /><div align="left"><em><strong>Ingredients:<br /></strong></em></div><div align="left"></div><div align="left"><br />250 g. OR 3 medium carrots (approx. 2 cups when grated)</div><div align="left">125 g. jaggery (approx. 1½ cups when grated) </div><div align="left">1¼ cups wheat flour (Please refer to Step 6 for the quantity.)</div><div align="left">some more wheat flour OR rice flour OR oil to roll the Parathas</div><div align="left">a generous pinch of salt (or to taste)</div><div align="left">6-7 tbsp oil</div><div align="left"></div><div align="left"><br />Ghee to serve the Parathas with</div><div align="left"></div><div align="left"></div><br /><div align="left"><em><strong>Method:</strong></em></div><div align="left"></div><br /><div align="left">1. Wash, peel and grate the carrots. Grate the jaggery separately.</div><div align="left">2. Heat 1 tsp oil in a pan and add the grated carrots to it. Stir the carrot gratings and cover the pan. Let cook for 2-3 minutes on medium-high heat.</div><div align="left">3. Uncover the pan and add the jaggery to it. Stir to mix well.</div><div align="left">4. Take the pan off heat as soon as all the jaggery has melted. Let the mixture cool completely.</div><div align="left">5. Take the cooled mixture into a large, shallow dish or a mixing bowl and add salt to it.</div><div align="left">6. Now add the wheat flour a little at a time and knead as you go. Add as much wheat flour as the carrot-jaggery mixture allows you to.</div><div align="left">7. Knead well to make a dough similar to that of chapati. Add 2 tsp oil to it towards the end.</div><div align="left">8. Divide this dough into 8 portions. Dust a rolling board with wheat or rice flour OR oil it. (I oiled the board and the rolling pin.)</div><div align="left">9. Roll one portion of the dough to form a circle with a thickness of about ½ centimetre.</div><div align="left">10. Roast this circle on both sides on a hot griddle or Tava until tiny, brown spots appear. Sprinkle a little oil on it, if you want the Parathas to become softer.</div><div align="left">11. Make more Parathas like this with the rest of the dough.<br /><br /></div><div align="left"></div><div align="left">Serve them warm or at room temperature with Ghee. They taste better after a few hours of making them.<br /></div><div align="left"></div><div align="left"></div><div align="left"><br />Since these Parathas have no water in them, they keep well for several days. Although I must say that they do not last more than one day, because they are so tasty. :) </div><div align="left"><br />They are not only tasty, but highly nourishing too. Carrots provide the much needed carotene and jaggery brings along loads of iron. Wheat flour gives carbohydrates and the oil makes the absorption of some of the nutrients easier. Ghee stops the jaggery from increasing the body's heat and also gives Omega 3 fatty acids.</div><div align="left"></div><div align="left"><br />I think they are great for growing children. Maybe <a href="http://towardsabettertomorrow.blogspot.com/"><span style="color:#009900;">Kay</span></a> wants to keep this recipe for later? For when <a href="http://towardsabettertomorrow.blogspot.com/2006/09/its-girl.html"><span style="color:#009900;">Meera</span></a> grows up and comes home from school tired and hungry? :)</div><div align="left"></div><div align="left"></div><div align="left"></div>Vaishalihttp://www.blogger.com/profile/18019065060217293797noreply@blogger.com35tag:blogger.com,1999:blog-24896610.post-22686874752136946872006-11-29T15:42:00.000+05:302006-11-29T16:48:30.005+05:30Peanut Butter CookiesThis is a tale of two butters.<br />One came from the US and the other was more of a World Citizen. Both had an identity and were rather proud of it.<br />The one from the US was proud because it had no animal fat. Vegans too could enjoy it. People called it Peanut Butter.<br />The other was proud of itself because almost everybody in the world knew it. Also, it could be easily made at home too. This was your 'friendly neighbourhood' Butter. Yeah, just plain Butter.<br />Once they got fighting as to which one was better. Arguments flowed and voices rose. They fought for several hours, but none agreed to give up. Then, when they were too tired to argue any further, they went to the kind(!) girl(!) Vaishali. They asked her to give the verdict. Vaishali, the kind girl(??) she was, convinced them that both were equal. That both were good in their own right, and it was wrong to compare them at all.<br />To prove that they were both equal, she gave them equal opportunity and importance. In these cookies. :)<br /><p align="center"><a title="Photo Sharing" href="http://www.flickr.com/photos/10759792@N00/309387631/"><img style="WIDTH: 372px; HEIGHT: 387px" height="474" alt="IMG_0051" src="http://static.flickr.com/117/309387631_6e28bdfca5.jpg" width="500" /></a></p><strong>Recipe for Peanut Butter Cookies</strong><br />(adapted from <a href="http://www.amazon.de/Backen-Die-100-besten-Rezepte/dp/1405435690"><span style="color:#009900;">this German book</span></a>)<br /><br />Makes about 25 fairly large cookies<br /><br /><em><strong>Ingredients:</strong></em><br /><br />115 g. butter at room temperature<br />115 g. peanut butter (Smooth or crunchy doesn't matter.)<br />115 g. light brown sugar (I use only 100 g. of both sugars.)<br />115 g. castor sugar (Regular sugar after a whirl in the grinder is ok.)<br />115 g. oat flakes<br />85 g. all-purpose flour (Maida)<br />1 egg, beaten to just mix well<br />3 drops of vanilla essence<br />½ tsp baking soda<br />½ tsp baking powder<br />a pinch of salt<br /><br /><strong><em>Method:</em></strong><br /><br />1. Preheat the oven to 180°C. Grease a baking sheet with some butter or line it with baking parchment. You'd be able to bake all cookies in one batch, if you have three baking sheets. This, however, is not necessary. I always bake them on one sheet in three batches.<br />2. In a large mixing bowl, combine both butters and mix well. You could also use your hand-held blender for this recipe.<br />3. Add the sugars, egg and vanilla essence and mix again.<br />4. Combine the flour, baking soda, baking powder and salt in a bowl and sieve these into the above mixture.<br />5. Add the oat flakes and mix thoroughly.<br />6. Now drop spoonfuls of this mixture well apart from each other onto the baking sheet(s) and press them lightly with a fork.<br />7. Bake the cookies for 10 minutes or until they are pleasantly browned.<br />8. Take the baking sheet(s) out of the oven and let cool for 2 minutes.<br />9. Then transfer the cookies onto a cooling grill and let cool completely.<br /><br />Once cool, transfer the cookies into an airtight container.<br /><br />They are great munchies for when you feel peckish at odd hours. Otherwise, offering them for breakfast with a mug of coffee is not a bad idea either. What say, <a href="http://saffrontrail.blogspot.com/"><span style="color:#009900;">Nandita</span></a>? Shall I send them to your <a href="http://saffrontrail.blogspot.com/2006/11/wbb-7-baking-for-breakfast.html"><span style="color:#009900;">Weekend Breakfast Blogging #7</span></a> then? :)<br /><br /><p align="center"><a title="Photo Sharing" href="http://www.flickr.com/photos/10759792@N00/309387634/"><img style="WIDTH: 332px; HEIGHT: 471px" height="500" alt="IMG_0052" src="http://static.flickr.com/114/309387634_b447909e6b.jpg" width="360" /></a></p><p align="center">Cookies with Two Butters</p>Vaishalihttp://www.blogger.com/profile/18019065060217293797noreply@blogger.com27tag:blogger.com,1999:blog-24896610.post-50168188117546975672006-11-27T21:48:00.000+05:302006-11-28T15:54:24.572+05:30Chutney with Fresh Turmeric and Mango Ginger<p align="center"><a title="Photo Sharing" href="http://www.flickr.com/photos/13246069@N00/304281954/"><img style="WIDTH: 410px; HEIGHT: 278px" height="352" alt="IMG_0181" src="http://static.flickr.com/121/304281954_f2473ffa22.jpg" width="500" /></a></p><p>I hope that either you already know about these two main ingredients or you have read about them in my <a href="http://happyburp.blogspot.com/2006/11/guess-guess.html"><span style="color:#009900;">earlier post</span></a>. In case neither, then in a nutshell, Fresh Turmeric is...well...<em>Fresh</em> <em>Turmeric</em> and Mango Ginger or Ambehalad or <a href="http://www.kissankerala.net/kissan/kissancontents/mangoginger.htm"><span style="color:#009900;">Curcuma Amada</span></a> is a rhizome from the ginger family, which gives out, when cut or crushed, the smell of fresh unripe mangoes. What I made using these two ingredients and some more is this.</p><p><strong>Recipe for Chutney with Fresh Turmeric and Mango Ginger</strong></p><p><em><strong>Ingredients:</strong></em></p><p><em>Before I start, let me mention that there are <strong>no</strong> set measurements for this chutney. You can add ingredients as per availability and liking. The quantities I used this time are as below.</em></p><p>gratings from ¼ of a coconut<br />100g. fresh turmeric<br />100g. Mango Ginger (Ambehalad)<br />50g. ginger (Adrak)<br />2 green chillis<br />juice from ½ of a lemon<br />4 tsp sugar (This ingredient is quite important as it balances the tartness coming from all those rhizomes.)<br />salt to taste</p><p><strong><em>Method:</em></strong></p><p>1. Wash, peel and chop all rhizomes. You might consider wearing gloves while handling the fresh turmeric, because it stains your hands pretty badly. And the stains take at least three days to go away completely. Want proof?<br /><br /></p><p align="center"><a title="Photo Sharing" href="http://www.flickr.com/photos/13246069@N00/304281949/"><img style="WIDTH: 363px; HEIGHT: 253px" height="313" alt="IMG_0179" src="http://static.flickr.com/108/304281949_67a015cc90.jpg" width="500" /></a></p><p align="left">2. Combine all ingredients and grind to a fine paste without using any water.</p><p align="left">This chutney keeps in the fridge for several days. Serve it as an accompaniment to any meal. Like so.</p><p align="center"><a title="Photo Sharing" href="http://www.flickr.com/photos/13246069@N00/304281955/"><img style="WIDTH: 402px; HEIGHT: 255px" height="333" alt="IMG_0186" src="http://static.flickr.com/106/304281955_0a8153c5a3.jpg" width="500" /></a></p><p align="center"><span style="font-size:85%;">C<em>lockwise from left: Fresh Turmeric & Mango Ginger Chutney, salt, <a href="http://happyburp.blogspot.com/2006/06/ton-of-protein-6-tomatochi-aamti.html"><span style="color:#009900;">Tomato chi Aamti</span></a>, <a href="http://happyburp.blogspot.com/2006/06/cabbage-bhaji-what-did-i-do-with-it.html"><span style="color:#009900;">Cabbage Bhaji</span></a>, <a href="http://happyburp.blogspot.com/2006/08/bottle-gourd-curry-with-moong-dal.html"><span style="color:#009900;">Bottle Gourd Bhaji with Moong Dal</span></a> and Phulkas</em></span></p><p align="left">All dishes cooked with turmeric in some form or the other. Cancer isn't even gonna look this way, is it? :)</p><p align="left">I'd like to send this post as well as the <a href="http://happyburp.blogspot.com/2006/11/guess-guess.html"><span style="color:#009900;">earlier one</span></a> containing the info to Kalyn's <a href="http://kalynskitchen.blogspot.com"><span style="color:#009900;">Weekend Herb Blogging</span></a> #61. Off to her then...</p>Vaishalihttp://www.blogger.com/profile/18019065060217293797noreply@blogger.com34tag:blogger.com,1999:blog-24896610.post-23291065092843315732006-11-22T14:54:00.000+05:302006-11-28T15:16:29.691+05:30Guess guess...Not any longer...:)<p align="center"><a title="Photo Sharing" href="http://www.flickr.com/photos/13246069@N00/303402308/"><img style="WIDTH: 392px; HEIGHT: 248px" height="333" alt="IMG_0175" src="http://static.flickr.com/112/303402308_72b303addf.jpg" width="500" /></a></p><p align="left">It is ginger in the above picture. No prizes for guessing that. :)<br />But do you know the <strong>two</strong> rhizomes in the following picture? Both are from the same family as ginger, but are still very different. </p><p align="left">I am sure, you would have recognised them, had you seen them dried and powdered. Ooops...was that a clue? ;-) </p><p align="center"><a title="Photo Sharing" href="http://www.flickr.com/photos/13246069@N00/303404976/"><img style="WIDTH: 414px; HEIGHT: 294px" height="359" alt="IMG_0178" src="http://static.flickr.com/122/303404976_926c560c5e.jpg" width="500" /></a></p><p><br />Ok Guys, it's time to publish the answers. The orange-yellow rhizome in the picture is Fresh Turmeric (Oli Halad in Marathi). The white one, which can be easily mistaken for ginger is Mango Ginger or <a href="http://www.kissankerala.net/kissan/kissancontents/mangoginger.htm"><span style="color:#009900;">Curcuma Amada</span></a> (Ambehalad in Marathi). Although the botanical as well as the name in Marathi have the word 'turmeric' in it, this rhizome has nothing to do with turmeric because it does not have the colour-lending 'curcumin' in it. It is from the ginger family and gives out the smell of unripe mangoes when cut or crushed. That's why the names.</p><p>Both rhizomes are often used in pickles. However, what I made with them is a chutney, the recipe for which you'll find in <a href="http://happyburp.blogspot.com/2006/11/chutney-with-fresh-turmeric-and-mango.html"><span style="color:#009900;">this post</span></a>.</p><p>I would like to send this post as well as the one containing the recipe to <a href="http://kalynskitchen.blogspot.com"><span style="color:#009900;">Kalyn's Weekend Herb Blogging</span></a> #61. Hope she finds them interesting.</p>Vaishalihttp://www.blogger.com/profile/18019065060217293797noreply@blogger.com37tag:blogger.com,1999:blog-24896610.post-45777006479781658082006-11-15T20:36:00.000+05:302006-11-16T19:30:03.150+05:30Milk cake OR Why I am not blogging regularly.<p align="center"><a title="Photo Sharing" href="http://www.flickr.com/photos/13246069@N00/298095695/"><img style="WIDTH: 409px; HEIGHT: 256px" height="328" alt="IMG_0164" src="http://static.flickr.com/106/298095695_b140755a15.jpg" width="500" /></a></p><p align="center"><em><span style="font-size:85%;">Rich? Oh yes!</span></em></p><p>Why did I not blog for the last ten days or so? Have I lost the interest? Have I not been cooking? Or have I just been too lazy to take photographs?</p><p>Well, none of the above. I haven't been blogging because my broadband connection was down; that's why.<br />Many of you have asked me in the past one month to write about my experience of moving back to India and how I find life here now. One thing that I would like to point out in this context is that we as a people are laid-back. Please don't misunderstand me. I absolutely respect my country. I wouldn't have come back otherwise. However, every country or community has a few flaws, and they can be corrected only if you step back for a while and watch it like an onlooker. Many of you will agree that living outside India gives you that perspective easily.<br />And I am sure that many of you will agree with me when I say that 'time' does not put as much pressure on us as it does on some other communities. For example, </p><p>- we give unrealistic deadlines. We are always too afraid to say that it will take 'one full week'. We always only use the word 'soon'.</p><p>- we never are punctual. Although everybody seems to be in a deadly hurry on the road, nobody reaches anywhere on time. Why the hurry then?</p><p>- we do not value others' time. We just don't.</p><p>The moral of the story is that I had to live with a dead broadband connection for about ten days. But believe me, I have <strong>not</strong> been wasting my time during this period. I have been cooking and photographing while cooking quite religiously.</p><p>Like I finally managed to try out this dessert, the recipe for which I had for the last three years. Shall I straight away head to the recipe without wasting any more 'time' of yours then? :)</p><p align="center"><a title="Photo Sharing" href="http://www.flickr.com/photos/13246069@N00/298075913/"><img style="WIDTH: 384px; HEIGHT: 311px" height="425" alt="IMG_0161" src="http://static.flickr.com/111/298075913_8133457be0.jpg" width="500" /></a></p><p></p><p align="center"><span style="font-size:85%;"><em>White goods?</em> :)<br /><em>Clockwise from top left: condensed milk, plain milk, Paneer</em></span></p><p><strong>Recipe for Milk Cake<br /></strong>(Can you please please suggest a better name? <a href="http://mydhaba.blogspot.com/2006/11/newborn-at-my-dhaba.html"><span style="color:#009900;">I know that you are good at it</span></a>.)</p><p>Makes 12 small servings.</p><p><em><strong>Ingredients:</strong></em></p><p>400g. sweetened condensed milk (I used one tin of <a href="http://nestle.in/MilkProduct.aspx?OB=1&id=44"><span style="color:#009900;">this</span></a>.)<br />250g. finely grated <a href="http://en.wikipedia.org/wiki/Paneer"><span style="color:#009900;">Paneer</span></a> (I used store-bought.)<br />½ cup milk OR water (Please see Step 1.)<br />2-3 tsp castor or powdered sugar (optional; I didn't use.)<br />2 tbsp <a href="http://en.wikipedia.org/wiki/Ghee"><span style="color:#009900;">Ghee</span></a></p><p>saffron strands, chopped nuts for garnishing (I used <a href="http://www.everestspices.com/milk.htm"><span style="color:#009900;">this</span></a> store-bought blend.)</p><p><strong><em>Method:</em></strong></p><p>1. Combine the condensed milk and grated Paneer in a non-stick pan. In case you are using up the entire tin of condensed milk, add ½ cup of water to it, shake vigorously and add this 'milk' to the pan. Otherwise, add ½ cup of plain milk.(Don't you just admire my sense of 'economy' in the kitchen? :))<br />2. Add sugar, if using and put this mixture to boil on medium-high heat. Stir continuously.<br />3. After about 10 minutes, add 1 tbsp of Ghee along the sides of the pan. The mixture of will start getting thicker now. It will move as one mass as you stir.</p><p align="center"><a title="Photo Sharing" href="http://www.flickr.com/photos/13246069@N00/298075915/"><img style="WIDTH: 397px; HEIGHT: 273px" height="333" alt="IMG_0163" src="http://static.flickr.com/116/298075915_0ef41592ff.jpg" width="500" /></a></p><p>4. Take the pan off heat and let it cool for about five minutes.<br />5. In the meanwhile, grease the sides of a mould with the rest of the Ghee. Spread the saffron strands and/or chopped nuts on it. If you wish, you could add some to the mixture in the pan too.<br />6. Spread the mixture evenly into the greased mould and allow it to set. <strong>No</strong> refrigeration is required for it to set.</p><p>After about an hour, unmould the 'Milk Cake' onto a decorative dish or platter. Garnish it more, if you wish, cut into pieces/wedges and serve.</p><p align="center"><a title="Photo Sharing" href="http://www.flickr.com/photos/13246069@N00/298075919/"><img style="WIDTH: 399px; HEIGHT: 252px" height="309" alt="IMG_0166" src="http://static.flickr.com/112/298075919_1cdf28b496.jpg" width="500" /></a></p><p>I made this dessert for my younger sister's bridal shower. Or shall I say 'one bridal shower'? There are two more planned in the next 15 days. Is the foodie in me HAPPY or what? :)</p><p>Now I need to rush this post to the <a href="http://morselsandmusings.blogspot.com/2006/11/food-blogging-event-festive-food-fair.html"><span style="color:#009900;">Festive Food Fair</span></a> organised by <a href="http://morselsandmusings.blogspot.com/"><span style="color:#009900;">Anna</span></a>. After all, it has a long way to go. Australia isn't around the corner, is it? :) </p><p><span style="font-size:85%;"><em>Tags: </em></span><a href="http://technorati.com/tag/festive+food+fair" rel="tag"><span style="font-size:85%;"><em>festive food fair</em></span></a><span style="font-size:85%;"><em>, </em></span><a href="http://technorati.com/tag/Dessert" rel="tag"><span style="font-size:85%;"><em>Dessert</em></span></a><span style="font-size:85%;"><em>, </em></span><a href="http://technorati.com/tag/Kalakand" rel="tag"><span style="font-size:85%;"><em>Kalakand</em></span></a><span style="font-size:85%;"><em>, </em></span><a href="http://technorati.com/tag/Condensed+Milk" rel="tag"><span style="font-size:85%;"><em>Condense</em><em>d Milk</em></span></a><span style="font-size:85%;"><em>, </em></span><a href="http://technorati.com/tag/Paneer" rel="tag"><span style="font-size:85%;"><em>Paneer</em></span></a>, <a href="http://technorati.com/tag/Barfi" rel="tag"><em><span style="font-size:85%;">Barfi</span></em></a></p>Vaishalihttp://www.blogger.com/profile/18019065060217293797noreply@blogger.com43tag:blogger.com,1999:blog-24896610.post-1158940358641270802006-11-05T22:15:00.000+05:302006-11-17T00:43:30.280+05:30A wish fulfilled : Pineapple Coconut Muffins<p align="center"><a title="Photo Sharing" href="http://www.flickr.com/photos/13246069@N00/289426893/"><img style="WIDTH: 382px; HEIGHT: 408px" height="500" alt="IMG_0034" src="http://static.flickr.com/118/289426893_126704d2b6.jpg" width="479" /></a></p><p align="center"><em><span style="font-size:85%;">Pineapple Coconut Muffins</span></em></p><p align="left">Do you know what pineapple is called in German? 'Ananas'! Which means, if you know Marathi or Hindi, then you already know a little bit of German. :) :)<br /><br />Let me leave humour aside now and thank my kid-cousin, Leena for this post. It is because of her that I made these muffins in Düsseldorf. She had come visiting us along with her parents (her mother is my father's cousin) and her brother in September. A fortnight before we left Germany for good. I know, it sounds weird, but weird can be fun sometimes, right? So there.<br /><br />Leena had come to us with this big wish of baking something with me. She loves baking, and she knows that I do too. And bake we did. Only a bit in a hurry. A few hours before they were to leave our place. Sounds weird again, I know, but she really really wanted to bake, and we hadn't managed it until then because we were busy doing 'Düsseldorf-Sightseeing'. </p><p align="left">By the way, lack of time wasn't the only hurdle there. Once I realised that I <strong>had</strong> to bake something with her, I started looking for recipes. However, every recipe that looked 'do-able' asked for some ingredient or the other that I didn't have in stock. Naturally, because I had kinda started finishing off stuff because of the impending move. What I did have, though, was all-purpose flour. And <em>that</em> is what saved me. The paper bag containing the flour, to be precise. I found this recipe on that bag and guess what (!), I had all the ingredients. Apart from rum, that is. Well, even if I had it, I wouldn't have used it, because two kids were gonna have those muffins. And did they have them? Oh yes, with lots of gusto. And they got a few packed for the journey too. What I got in return was a tried and tested recipe AND my kid-cousin's happy face. A win-win situation, what? :)<br /><br /><strong>Recipe for Pineapple Coconut Muffins<br /></strong><br />Makes 15 rather large muffins. You might consider making 18 smaller ones.<br /><br /><em><strong>Ingredients:<br /></strong></em><br />200g. all-purpose flour<br />2 tsp baking powder<br />50g. dessicated coconut<br />250g. pineapple pieces (Preferably canned.)<br />1 egg<br />150g. brown sugar (White sugar should be ok too.)<br />100ml oil (I used sunflower oil.)<br />250g. plain yogurt<br />1 tbsp rum (I used milk instead.)<br /><br />Powdered sugar for dusting (optional; I used)<br /><br /><strong><em>Method:</em><br /></strong><br />1. Preheat the oven to 170°C.<br />2. Sieve the flour and baking powder together. Add the dessicated coconut to it.<br />3. Beat the egg. (I used a simple fork for it.) Add the sugar, oil, yogurt and rum/milk to it. Cut the pineapple into smaller pieces, in case the ones from the can are largish. Add them to the mixture and stir well.<br />4. Add the flour mixture and stir until just mixed. You need <strong>not</strong> use your electric beater here. Just a large spoon is enough.<br />5. Grease the muffin moulds with butter/oil or line them with paper cups. Fill the batter in them and bake in the pre-heated oven on the middle rack for 20-25 minutes.<br />6. They are done when a skewer/ knife inserted in the middle comes out clean. Then take out the muffin pan and let it cool for 5-10 minutes.<br />7. Unmould the muffins and let them cool on a cooling rack.<br /><br />Dust with powedered sugar, if you like.<br /><br />Great for breakfast, as evening snack or when on the road. I've got the feedback. :)</p><p align="center"><a title="Photo Sharing" href="http://www.flickr.com/photos/13246069@N00/289426895/"><img style="WIDTH: 410px; HEIGHT: 314px" height="399" alt="IMG_0037" src="http://static.flickr.com/121/289426895_8eb2a2bb52.jpg" width="500" /></a></p><p align="left">I'd like to send this plateful of muffins to <a href="http://www.saffrontrail.blogspot.com/"><span style="color:#009900;">Nandita</span></a> for <a href="http://saffrontrail.blogspot.com/2006/11/wbb-7-baking-for-breakfast.html"><span style="color:#009900;">WBB #7 Baking for Breakfast</span></a> and to Meeta for <a href="http://whatsforlunchhoney.blogspot.com/2006/10/monthly-mingle-roundup-5-and-theme-6.html"><span style="color:#009900;">MM #6 Give Thanks</span></a>. And I thank them for hosting these events. (<em>Enough of your wordplay, Vaishali. It's time to end the post now</em>.)<br /><em><span style="font-size:85%;">-takes cue-</span></em> Ok then, Bye Folks. ;-)</p>Tags: <a href="http://technorati.com/tag/WBB" rel="tag"><span style="font-size:85%;">WBB</span></a><span style="font-size:85%;">, </span><a href="http://technorati.com/tag/Monthly+Mingle" rel="tag"><span style="font-size:85%;">Monthly Mingle</span></a><span style="font-size:85%;">, </span><a href="http://technorati.com/tag/Muffin" rel="tag"><span style="font-size:85%;">Muffin</span></a><span style="font-size:85%;">, </span><a href="http://technorati.com/tag/Breakfast" rel="tag"><span style="font-size:85%;">Breakfast</span></a><span style="font-size:85%;">, </span><a href="http://technorati.com/tag/Cupcakes" rel="tag"><span style="font-size:85%;">Cupcakes</span></a>Vaishalihttp://www.blogger.com/profile/18019065060217293797noreply@blogger.com43tag:blogger.com,1999:blog-24896610.post-1162401037530964462006-11-02T00:16:00.000+05:302006-11-17T00:44:06.437+05:30A Ton of Protein # 10 - Moong aur Chane ki Dal<p align="center"><a title="Photo Sharing" href="http://www.flickr.com/photos/13246069@N00/237502459/"><img style="WIDTH: 386px; HEIGHT: 340px" height="445" alt="IMG_0023" src="http://static.flickr.com/88/237502459_b30065794f.jpg" width="500" /></a></p><p align="center"><span style="font-size:85%;"><em>Moong aur Chane ki Dal served with <a href="http://happyburp.blogspot.com/2006/05/cooking-rice-in-microwave-oven.html"><span style="color:#009900;">microwave-cooked rice</span></a> (behind)</em></span></p><p align="left">When I published my post on Shankarpali, I thought I was 'back'. I was happy that I did not have to stay away from blogging for too long. I was so wrong. And I will be wrong again, if I think that I'll find the time for blogging easily. Nope, it's not gonna be that easy. I'll have to *make* time for it. The reasons being<br />a) We had a very limited social circle in Germany. Which meant less time spent in socialising. Here in Pune, however, I can socialise with different people everyday and still have others complaining that we don't see each other often enough. :) No, I am not complaining. This is what we came back for. I am just stating facts.<br />b) Sundays often were 'stay-at-home' days in Germany. Because all shops there are closed on Sundays. Which often translated into me blogging for several hours together. Whereas here in India, Sundays can sometimes be the busiest days.<br />c) We get Indian newspapers here!!! When it comes to newspapers, I enjoy reading only Indian newspapers. Better still, Marathi newspapers. And if it is <a href="http://www.esakal.com"><span style="color:#009900;">Sakal</span></a>, then I can spend at least an hour reading it. Which I often do. :)<br /><br />When do I get the time for blogging then? Well, as you can see, I haven't been getting any. But this will change. I'll have to make sure that it does. Wish me luck!<br /><br />Let me come back to this post now. It's the tenth one in my series of 'A Ton of Protein'. I got the original recipe 'sent' to me in one of the newsletters from <a href="http://www.kitchensofindia.com"><span style="color:#009900;">this site</span></a>. (How convenient is that! :)) The recipe does not 'look' very different from the other Dal recipes that you might be having, but it gives lip-smacking results. Maybe it's the green Moong Dal, maybe it's the proportion of spices or maybe it's both. In case you want to find it out yourself, here's the recipe. :)</p><p align="center"><a title="Photo Sharing" href="http://www.flickr.com/photos/13246069@N00/285905595/"><img style="WIDTH: 319px; HEIGHT: 359px" height="500" alt="IMG_0058" src="http://static.flickr.com/106/285905595_54a02b6567.jpg" width="453" /></a></p><p align="center"><em><span style="font-size:85%;">'Three' ingredients...'Tenth' post...A 'Ton' of Protein</span></em><br /></p><p align="left"><strong>Recipe for Moong aur Chane ki Dal</strong></p><p align="left"><em><strong>Ingredients:</strong></em></p><p align="left">½ cup Moong dal with skin<br />1 tbsp Chana dal<br />½ tsp Garam Masala<br />1 tsp red chilli powder<br />½ tsp coriander seeds powder<br />¼ tsp turmeric powder<br />½ inch ginger, chopped fine<br />salt to taste<br />2 cups water<br />juice from half a lime</p><p align="left">1 tbsp Ghee or oil<br />½ tsp mustard seeds<br />½ tsp cumin seeds</p><p align="left">chopped coriander leaves for garnishing</p><p align="left"><strong><em>Method:</em></strong><br /><br />1. Pressure-cook both Dals together with 1 cup water.<br />2. Mix all the spice powders in ½ cup water to make thin paste.<br />3. Heat Ghee/oil in a pan. Once it is hot, add mustard seeds. Once they start spluttering, add the cumin seeds.<br />4. Add ginger. Add the paste of spice powders. Fry for a minute. Reduce heat, in case the paste jumps too high as it can cause burns.<br />5. Then add the Dal, salt and the remaining ½ cup water. Add more, in case you like it thin. Boil it on high heat for about five minutes or until it reaches a consistency of your choice.<br />6. Once you turn off the heat, add the lime juice. </p><p align="left">Garnish with chopped coriander leaves. I happened to have a coil-shaped red chilli in my kitchen, so I used that as well. :)</p><p align="left">Serve with rice or Rotis.</p><p align="left"><strong><em>Note:<br /></em></strong><br />Lime juice added <em>after</em> the Dal is cooked retains all the Vitamin C in it, which helps the body absorb iron from the Dal. (That's my two cents. Just so that I don't feel guilty for reproducing the recipe exactly as I got it. :))</p>Vaishalihttp://www.blogger.com/profile/18019065060217293797noreply@blogger.com29tag:blogger.com,1999:blog-24896610.post-1161281710222331722006-10-19T23:37:00.000+05:302006-11-15T19:53:34.328+05:30My favourite Diwali Treat : Shankarpali<p align="center"><a title="Photo Sharing" href="http://www.flickr.com/photos/13246069@N00/274010212/"><img height="500" alt="IMG_0118" src="http://static.flickr.com/100/274010212_0b58ea1e58.jpg" width="339" /></a></p><p align="center"><em><span style="font-size:85%;">Shankarpali - Always in the foreground for me :)</span></em></p><p>One of the biggest pleasures of being back in India? The FOOD. And the best part of it is that you get it even without moving a finger. Like when your mother <span style="color:#000000;">cooks it</span> for you. Or like when somebody just drops in, because they were *in the area*, and gets steaming hot <a href="http://www.aayisrecipes.com/2006/03/10/batata-vada/"><span style="color:#009900;">Batata Wada</span></a>s from the shop *at the corner*. It is bliss, I tell you, sheer bliss. :)</p><p>All the fat that I had lost during shifting from Germany to India is slowly creeping back again. And there is more on the way, I know. Because there are still many more goodies to be cooked and eaten yet. It's <a href="http://en.wikipedia.org/wiki/Diwali"><span style="color:#009900;">Diwali</span></a>, after all. :) What <a href="http://keeptrying.wordpress.com"><span style="color:#009900;">Vee</span></a>, the <a href="http://www.nandyala.org/mahanandi/jihv-for-ingredients-jfi/"><span style="color:#009900;">JFI</span></a> host for this month, says <a href="http://keeptrying.wordpress.com/2006/10/01/special-edition-jihva/"><span style="color:#009900;">here</span></a> is true. I am indeed gonna have to "<em>go to the darned gym and melt off all those calories put on in the name of Diwali</em>".</p><p>If not anybody else, my mother will definitely agree. Because she saw me gobbling up those Shankarpali yesterday. Well, they are my favourite after all. I can eat them by the kilos. Literally. :) Then how could I resist them while they were fresh and still warm? And hey, I also *needed* them. As refreshments. I was doing the frying, you know. By the way, this is the first post on this blog with 'frying' involved. Does that mean, that my return to India make this blog a little less healthy then? We will see. :)<br /><br /><strong>Recipe for Shankarpali</strong></p><p>Makes about 1.5 kg (!) of these crispy little babies. </p><p><strong><em>Ingredients:</em></strong></p><p>1 cup oil or Ghee (We used oil.)<br />1 cup milk<br />1 ¼ cup sugar (This amount of sugar makes moderately sweet Shankarpali. If you like your sweets to be really sweet, you could consider using more.)<br />a pinch of salt<br />approx. 5 cups all-purpose flour (Please refer to the instructions below.)</p><p>Oil or Ghee for deep-frying (We used oil, but I like the taste more when we use Ghee.)</p><p><strong>Method:</strong></p><p>1. Mix the first three ingredients in a heavy-bottomed pan and heat. Turn the heat off, as soon as the mixture comes to a boil.<br />2. Pour it into a wide, shallow dish. Once it is not too hot to touch, add the salt. Also, add the flour, a little at a time. Please do <strong>not</strong> add all the flour now. We are going to need only as much as the oil-sugar-milk mixture takes in.<br />3. Go on kneading and adding the flour till you have soft dough which is pliable and not sticky. Keep this dough aside, covered, for about half an hour. This also gives you the time to make the rest of the preparations. :)<br />4. Now assemble all the necessary tools. You will need a rolling pin, a rolling board, a knife or a wheel that looks like a pizza-cutter (see picture below), a skillet/Kadhai and a slotted spoon for frying, another wide & shallow dish to take out the fried Shankarpali onto. Please take out a couple of additional small plates, just in case.<br />5. Now pour some oil/Ghee into the skillet. The quantity will depend upon how big and deep your skillet is. Heat the oil.<br />6. Knead the dough lightly. Take a fistful of it and roll it into a round ball using your palms. Oil the rolling board lightly and roll this ball on it into a circle. Like in the following picture. Do <strong>not</strong> dust the rolling board (or stone as in our case) with flour like we do for Chapatis.</p><p align="center"><a title="Photo Sharing" href="http://www.flickr.com/photos/13246069@N00/274010220/"><img height="194" alt="IMG_0114" src="http://static.flickr.com/79/274010220_3d3fede5f6_m.jpg" width="240" /></a></p><p>7. Cut this rolled out 'Chapati' into small squares or diamonds with a knife or a cutting wheel like in the next picture. The one we have used has a serrated edge. We call it 'Kaatani' in Marathi.</p><p align="center"><a title="Photo Sharing" href="http://www.flickr.com/photos/13246069@N00/274010223/"><img height="196" alt="IMG_0115" src="http://static.flickr.com/106/274010223_08def9509e_m.jpg" width="240" /></a></p><p>8. Deep-fry these pieces. Please make sure that the oil is not too hot. It should not smoke. That can result into Shankarpali fried dark brown on the outside and uncooked on the inside.<br />You could fry as many as you want at one point. It only depends (again) upon the size of the Kadhai. We used a smallish Kadhai, so we fried half of a batch every time (that's half of the pieces in the above picture).<br />9. Take them out of the oil and onto the shallow dish, when they look light brown. They will continue cooking a little even after they are taken out of the oil.<br />10. Make more Shankarpali as explained from Step 6 to Step 9 until the dough gets over.<br /><br />Let the fried Shankarpali cool completely on a shallow dish. Then store them in a dry container with a tight lid.</p><p>Enjoy them with a cup of tea or with the rest of the Diwali goodies. Like so. :)</p><p align="center"><a title="Photo Sharing" href="http://www.flickr.com/photos/13246069@N00/274010217/"><img style="WIDTH: 413px; HEIGHT: 306px" height="379" alt="IMG_0119" src="http://static.flickr.com/103/274010217_b35cbfdc50.jpg" width="500" /></a></p><p align="center"><em><span style="font-size:85%;">Clockwise from top left: <a href="http://thecookscottage.typepad.com/curry/2006/01/besun_laddoo_ma.html"><span style="color:#009900;">Besan Laddoo</span></a>, <a href="http://www.mumbai-masala.com/otherdelights/chakli.html"><span style="color:#009900;">Chakli</span></a>, Shankarpali</span></em></p>Vaishalihttp://www.blogger.com/profile/18019065060217293797noreply@blogger.com82tag:blogger.com,1999:blog-24896610.post-1161194945038324402006-10-18T23:33:00.000+05:302006-11-15T19:53:34.222+05:30I am back......well, sort of. I mean, I am back in Pune, India. And I also have access to the internet now. However, when exactly I'll be able to publish my next post is still a question. I have my fingers crossed. :)<br /><br />In the meanwhile, let me wish you all a very <span style="color:#cc33cc;"><strong>Happy Diwali</strong></span>.Vaishalihttp://www.blogger.com/profile/18019065060217293797noreply@blogger.com25tag:blogger.com,1999:blog-24896610.post-1159288637441137612006-09-26T21:47:00.000+05:302006-11-15T19:53:34.085+05:30Bye to a kitchen...<p align="center"><a title="Photo Sharing" href="http://www.flickr.com/photos/10759792@N00/253375251/"><img style="WIDTH: 385px; HEIGHT: 279px" height="391" alt="IMG_0054" src="http://static.flickr.com/86/253375251_1ea7a8b2c6.jpg" width="500" /></a></p>I am soon going to say 'Bye' to this kitchen. I wonder whether I can say 'Auf Wiedersehn' (See you again!) to the birthplace of many posts on my blog. :(<br /><br /><p align="center"><a title="Photo Sharing" href="http://www.flickr.com/photos/10759792@N00/253375257/"><img style="WIDTH: 403px; HEIGHT: 371px" height="472" alt="IMG_0055" src="http://static.flickr.com/118/253375257_a69b7a7023.jpg" width="500" /></a></p><p align="center"><em><span style="font-size:85%;">Don't miss the printout of a recipe and some more scribbled ones on the fridge :)</span></em></p><p align="left">At the same time, I am looking forward to going back to *our own* kitchen in Pune, which my husband and I designed to suit our needs. The only thing that I won't have in that kitchen is this view.<br /></p><p align="center"><a title="Photo Sharing" href="http://www.flickr.com/photos/10759792@N00/253394530/"><img style="WIDTH: 397px; HEIGHT: 252px" height="333" alt="IMG_0091" src="http://static.flickr.com/107/253394530_fd338eade4.jpg" width="500" /></a></p>These trees are green throughout the year. (Apart from when it snows. Then they look white. :)) The 'green' of them is soothing, isn't it?Vaishalihttp://www.blogger.com/profile/18019065060217293797noreply@blogger.com50tag:blogger.com,1999:blog-24896610.post-1158828049637120572006-09-22T18:04:00.000+05:302006-11-15T19:53:33.849+05:30Surprise Inside! Jam-in-the-hole Muffins<p align="center"></p><p align="center"><a title="Photo Sharing" href="http://www.flickr.com/photos/10759792@N00/253371097/"><img style="WIDTH: 377px; HEIGHT: 443px" height="500" alt="IMG_0082" src="http://static.flickr.com/97/253371097_583041c43b.jpg" width="463" /></a></p><p>Oh yes, the muffin does have a surprise inside. If you have read the title of the post, then you certainly know what exactly is inside. :) What you don't know, though, is the other surprise this post has got for you. Well, it's not a surprise really; it's more of a news. And the news is that we are moving back to Pune, India. We had it on our minds since June this year. Then we slowly started working towards it, and now it's already time to pack bags. Literally, because we are scheduled to leave Germany in a week's time. That's soon, isn't it?<br />Right now, we are in the process of winding up here. Selling/Giving away the stuff that we can't take with us. (If you are reading this and are in the Düsseldorf area, please drop me an e-mail. I am sure you can make use of many things that I have.)</p><p>As far as my kitchen is concerned, I am trying my best to use up the stuff, so that I don't have to throw it away. Which is also why my posts these days have different combinations and at times weird recipes. These muffins also had a few diverse ingredients (which weren't there in the original recipe) going into it. For example, semolina. You'll know more when you read the recipe.</p><p>I found the original recipe in a 'Cake Special' issue of <a href="http://www.fuer-sie.de/index.html"><span style="color:#009900;">this German magazine</span></a>. I was anyway keen on trying it out, and that's when <a href="http://kitchen-parade-veggieventure.blogspot.com/"><span style="color:#009900;">Alanna</span></a> announced the theme for Sugar High Friday 23: <span style="color:#009900;"><a href="http://kitchen-parade-veggieventure.blogspot.com/2006/08/surprise-announcement-sugar-high.html"><span style="color:#009900;">Surprise Inside</span></a>!</span> When I read the theme, I knew I HAD to make these. Actually, this recipe, with the jam in it, also has a sort of hangover of the previous SHF i.e. No. <a href="http://www.deliciousdays.com/archives/2006/08/28/shf-no-22-can-you-can-round-up/"><span style="color:#009900;">22</span></a>.<br /><br />In case you are not one of those, who scrolled straight down to see what's inside the muffin, then here's one picture for you. :)<br /></p><br /><p align="center"><a title="Photo Sharing" href="http://www.flickr.com/photos/10759792@N00/253362498/"><img style="WIDTH: 400px; HEIGHT: 314px" height="389" alt="IMG_0085" src="http://static.flickr.com/96/253362498_25f664e1d8.jpg" width="500" /></a></p><br /><p align="center"></p><p><strong>Recipe for Jam-in-the-hole Muffins</strong> (The original has a boring name: Breakfast Muffins. Yawn.)</p><p>Makes 12.</p><p><strong><em>Ingredients:</em></strong></p><p>280g. all-purpose flour/ Maida (I used a combination of flour, cornflour and extra-fine semolina <sup>1</sup>)<br />2½ tsp baking powder<br />½ tsp baking soda /sodium bicarbonate<br />a pinch of salt<br />8g. <strong>or</strong> about 2 tsp vanilla sugar<br />60g. butter<br />1 egg<br />300g. plain yogurt (That is two of <a href="http://happyburp.blogspot.com/2006/06/berry-easy-yoghurt-cake.html"><span style="color:#009900;">these yogurt cups</span></a>.)<br />5 tbsp milk<br />12 tsp any jam (The original asks for <a href="http://happyburp.blogspot.com/2006/04/fresh-strawberry-jam.html"><span style="color:#009900;">Strawberry Jam</span></a>. I used one with red currants made by me at home using <a href="http://ostwestwind.twoday.net/stories/2381492/"><span style="color:#009900;">this recipe</span></a> by Ulrike.)<br /><br />Store-bought blanched, slivered almonds for decoration (optional; I used)<br /><br /><em><strong>Method:</strong></em></p><p>1. Preheat the oven to 180°C.<br />2. Sieve the flour, baking powder, baking soda and salt together into a bowl. Add the sugar and vanilla sugar to it. (In case you want to use vanilla essence, add it at Step 4.)<br />3. Melt the butter on gentle heat until just liquidy. I did this in the microwave, in a glass bowl which I later used for mixing the batter. (Economic use of vessels!) Let the melted butter cool a little.<br />4. Then beat the butter and egg until frothy. You could use your electric beater for this; I didn't. :) To this, add the yogurt and milk.<br />5. Add the flour mixture to this and stir until just mixed. Let's not forget that these are muffins and not a cake. Which means that you need not use your electric beater here. Just a (wooden) spoon is fine.<br />6. Line the moulds in the muffin pan with paper cups. I did not do it, and ended up with a few scratches on the pan while unmoulding the muffins. :(<br />7. Distribute half of the batter in the cups. Place a teaspoonful of the jam on it. Like so.</p><p align="center"><a title="Photo Sharing" href="http://www.flickr.com/photos/10759792@N00/253371085/"><img style="WIDTH: 398px; HEIGHT: 261px" height="342" alt="IMG_0079" src="http://static.flickr.com/101/253371085_20e46d11ae.jpg" width="500" /></a></p><p align="center"></p><p>8. Distribute the rest of the batter on top and even it out. If using slivered almonds, place them on top of the batter now.<br />9. Bake in the pre-heated oven on the second rack from below for about 25 minutes, or until a skewer inserted comes out clean.<br />10. Then take the muffin pan out of the oven and let it cool (preferably on a cooling rack) for 15 minutes.<br />11. Then unmould the muffins gently and let them cool further on the cooling rack.</p><p>Enjoy the muffins with a glass of milk, if you like. Perfect for brunch. Or as an after-school treat for children. Please make sure that you store them under lock and key, though, because they disappear fast. Here's proof. :)<br /></p><p align="center"><a title="Photo Sharing" href="http://www.flickr.com/photos/10759792@N00/253362502/"><img style="WIDTH: 383px; HEIGHT: 316px" height="414" alt="IMG_0086" src="http://static.flickr.com/34/253362502_c0846ed1c6.jpg" width="500" /></a></p><br /><p align="center"></p><p align="left"><strong><em>Notes:</em></strong></p><p align="left">1. Sorry, I cannot give you the measurement of the flour in cups because I did not have enough flour. I used cornflour and extra-fine semolina as well. I just made sure that all of it together weighed 280 grams. Why did I use different flours? See, this is why you shouldn't have scrolled down straight to the second picture without having read the introduction. :)<br />2. We call the extra-fine semolina 'Zero number Rawa' in Maharashtra. Elsewhere too?</p><p align="left"><span style="font-size:85%;">Tags: </span><a href="http://technorati.com/tag/SHF23" rel="tag"><span style="font-size:85%;">SHF23</span></a><span style="font-size:85%;">, </span><a href="http://technorati.com/tag/Muffin" rel="tag"><span style="font-size:85%;">Muffin</span></a><span style="font-size:85%;">, </span><a href="http://technorati.com/tag/Baking" rel="tag"><span style="font-size:85%;">Baking</span></a><span style="font-size:85%;">, </span><a href="http://technorati.com/tag/Dessert" rel="tag"><span style="font-size:85%;">Dessert</span></a><span style="font-size:85%;">, </span><a href="http://technorati.com/tag/Breakfast" rel="tag"><span style="font-size:85%;">Breakfast</span></a></p>Vaishalihttp://www.blogger.com/profile/18019065060217293797noreply@blogger.com42tag:blogger.com,1999:blog-24896610.post-1158743943976951472006-09-20T14:44:00.000+05:302006-11-15T19:53:33.744+05:30Can you guess the main ingredient? - Polenta Idlis<p align="center"><a title="Photo Sharing" href="http://www.flickr.com/photos/13246069@N00/248115557/"><img style="WIDTH: 372px; HEIGHT: 459px" height="500" alt="IMG_0075" src="http://static.flickr.com/92/248115557_9e605f3da2.jpg" width="425" /></a></p><p align="center"><em><span style="font-size:85%;">Cornmeal Idlis served with </span></em><a href="http://foodieshope.blogspot.com/2006/08/no-coconut-chutney-hurikadale.html"><em><span style="font-size:85%;color:#009900;">No-Coconut Chutney</span></em></a><em><span style="font-size:85%;"> (green) by Asha &<br /></span></em><a href="http://masalamagic.blogspot.com/2006/09/simple-and-easy-rava-dosa.html"><span style="font-size:85%;color:#009900;"><em>Peanut-Onion Chutney</em></span></a><em><span style="font-size:85%;"> (brown) by Latha</span></em></p><p>You guessed it right!!! Are you smart or are you smart?! It is indeed coarse cornmeal or Polenta or Makai ka Rawa. I was sooooo sure that it was hard to guess. (Meaning: I would have never guessed it right, had this been a guessing game on someone else's blog.) Well, I underestimated you, Darlings. :)<br /><br /></p><p align="center"><a title="Photo Sharing" href="http://www.flickr.com/photos/13246069@N00/248377473/"><img style="WIDTH: 272px; HEIGHT: 352px" height="500" alt="IMG_0061" src="http://static.flickr.com/94/248377473_c99f2c72ac.jpg" width="416" /></a></p><div align="center"><em><span style="font-size:85%;">Coarse cornmeal / Polenta/ Makai ka Rawa</span></em></div><p>The recipe is quite simple. I just followed a recipe for Urad Dal-Semolina/Rawa idli that I have got from my mother-in-law. Why did I use Polenta then? Well, I bought it a few months back because I wanted to try making (guess what!) <a href="http://en.wikipedia.org/wiki/Polenta"><span style="color:#009900;">Polenta</span></a>, the Italian staple. Somewhere down the lane, I totally forgot about it. When I found the pack of Polenta again, I just instinctively wanted to make Idlis with it. (This happens just too often to me, don't you think?) So, Idlis is what I made with them. Here's how.</p><p><strong>Recipe for Polenta Idlis</strong> (Or Rawa Idlis, for that matter)</p><p>Serves 4. (No point in giving the number of Idlis here. As you can see, mine are the 'giant' versions.)</p><p><em><strong>Ingredients:</strong></em></p><p>1 cup Urad Dal<br />2 cups Polenta (or wheat Rawa/ semolina)<br />1/2 tsp Methi/ fenugreek seeds (optional; I always use)<br />water, as required<br />salt to taste</p><p><strong>Method:</strong></p><p>1. Soak the Urad Dal and Methi seeds (if using) in water for approx. 8 hours or till a point, where you see tiny bubbles on the water (and the Urad Dal starts giving a slightly unpleasant smell).<br />2. Then grind it to a fine paste. By fine I really mean <strong>fine</strong>. Leave it again to ferment; overnight, if you plan to make Idlis for breakfast the following morning. If you are left with some of the water in which the Urad Dal was soaked, keep it aside too. It will be useful in making the batter thinner, once the Polenta/Rawa is added.<br />3. In a piece of cloth as big as a handkerchief, tie the Polenta or Rawa in a bundle. Put this bundle in a vessel and steam it in your pressure-cooker / steamer for about 15 minutes. Like so.</p><br /><p align="center"><a title="Photo Sharing" href="http://www.flickr.com/photos/13246069@N00/248377475/"><img style="WIDTH: 280px; HEIGHT: 419px" height="500" alt="IMG_0071" src="http://static.flickr.com/80/248377475_37c87f1c4f.jpg" width="333" /></a></p><p align="center"><em><span style="font-size:85%;">Steamed Polenta</span></em></p><p>4. Take the bundle out and let it cool. Once cool, add it to the fermented Urad Dal batter. Add salt and mix well. The batter should be the consistensy of Milkmaid condensed milk. (Do you Guys think of another equivalent?) If the batter is too thick, add the Urad Dal water that you have kept aside the earlier evening.<br />5. Oil the Idli stand/cups in which you want to make Idlis. I usually use steel bowls/Katori (Hindi)/Vaatya (Marathi) because I don't have my Idli stand here. You can see those bowls <a href="http://happyburp.blogspot.com/2006/03/metkoot.html"><span style="color:#009900;">here</span></a> and <a href="http://happyburp.blogspot.com/2006/05/methamba-sweet-savoury-mango-relish.html"><span style="color:#009900;">here</span></a>.<br />6. Steam the batter in a pressure cooker/steamer for 10 minutes. Take the stand/bowls out and wait for about five minutes. This makes unmoulding them easier.</p><p>Unmould Idlis and serve warm with chutney or Sambar. As you can see in the caption for the first photograph, I served them with two chutneys blogged by <a href="http://foodieshope.blogspot.com/"><span style="color:#009900;">Asha</span></a> and <a href="http://masalamagic.blogspot.com/"><span style="color:#009900;">Latha</span></a>.</p><p>I would like to send this post to Nandita's <a href="http://saffrontrail.blogspot.com/2006/06/weekend-breakast-blogging-fortnightly.html"><span style="color:#009900;">Weekend Breakfast Blogging</span></a>. Let's see what she says. :)</p><p><span style="font-size:85%;">Tags: </span><a href="http://technorati.com/tag/Polenta" rel="tag"><span style="font-size:85%;">Polenta</span></a><span style="font-size:85%;">, </span><a href="http://technorati.com/tag/Rawa" rel="tag"><span style="font-size:85%;">Rawa</span></a><span style="font-size:85%;">, </span><a href="http://technorati.com/tag/Semolina" rel="tag"><span style="font-size:85%;">Semolina</span></a><span style="font-size:85%;">, </span><a href="http://technorati.com/tag/Cream+of+wheat" rel="tag"><span style="font-size:85%;">Cream of wheat</span></a><span style="font-size:85%;">, </span><a href="http://technorati.com/tag/Idli" rel="tag"><span style="font-size:85%;">Idli</span></a><span style="font-size:85%;">, </span><a href="http://technorati.com/tag/Rava" rel="tag"><span style="font-size:85%;">Rava</span></a><span style="font-size:85%;">, </span><a href="http://technorati.com/tag/Idly" rel="tag"><span style="font-size:85%;">Idly</span></a><span style="font-size:85%;">, </span><a href="http://technorati.com/tag/Breakfast" rel="tag"><span style="font-size:85%;">Breakfast</span></a><span style="font-size:85%;">, </span><a href="http://technorati.com/tag/Snacks" rel="tag"><span style="font-size:85%;">Snacks</span></a><span style="font-size:85%;">, </span><a href="http://technorati.com/tag/South+Indian" rel="tag"><span style="font-size:85%;">South Indian</span></a><span style="font-size:85%;">, </span><a href="http://technorati.com/tag/Low-fat" rel="tag"><span style="font-size:85%;">Low-fat</span></a><span style="font-size:85%;">, </span><a href="http://technorati.com/tag/Low-cal" rel="tag"><span style="font-size:85%;">Low-cal</span></a></p>Vaishalihttp://www.blogger.com/profile/18019065060217293797noreply@blogger.com38tag:blogger.com,1999:blog-24896610.post-1158653516757011372006-09-19T13:35:00.000+05:302006-11-15T19:53:33.589+05:30Suspense...There was a hissing sound coming out of the chamber. As though something were trying to escape through a hole. I went closer. There was a knob. I turned it. The hissing sound started dying, a little at a time. Then it stopped.<br /><br />I opened the chamber. A strong smell hit my nostrils. Strong and overwhelming. I stretched my hand to touch what was inside…sssssss…I pulled it back with a jolt. I had burnt my finger.<br />I waited. I was not going to give up.<br />After a few moments, I touched it again, and pulled it out quickly. It made a ‘thud’ and rested. The smell still emanating from it, but no more sound.<br /><br />I knew I had to do something. I knew it. I reached out for a knife. Yes… a knife is what I needed. I looked at ‘it’ with the knife in my hand. “Is it time?” I asked myself. I had burnt my finger once. Then...something in me said “Yes”. I held the knife firmly and dug it into ‘it’. I took it out and dug it again…and again…and again…until…<br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />…until I had unmoulded all Idlis from the stand.Vaishalihttp://www.blogger.com/profile/18019065060217293797noreply@blogger.com22