Wednesday, March 31, 2010
I fell in love with RVs blog even before I visited the Blog. I mean when you are clicking a link that says Food for 7 Stages of Life you are but just floored!! And the blog didn't disappoint either. Its both pleasing to the eye as well as a treasure house of a variety of recipes and not to mention events.
I wanted to take part in a lot of the previous events but as you can see I haven't been very regular in my postings. This time when I saw CWS -Coriander seeds, I had loads of recipes in my mind, but I never got around to making any of them.
This recipe was calling out to me because I had a couple of slices of Pineapple in my fridge.I had made it the first time from a Nita Mehta Cookbook.I love the sweet sour taste that pineapple imparts to any gravy, be it Chinese or Mughlai.The deep fried cauliflower just adds to the bevy of taste that this gravy provides with the crispiness its vegetables, tanginess of the fruit, the richness of the paste and not to forget the aroma of the spices.Its light yellow colour is as pleasing to the eyes as the taste is to the taste buds!!
While I was making it I thought why not this recipe for the event. So here is my submission for the Cooking With Seeds - Coriander Seeds hosted by RV of Food for 7 Stages of Life and the event originated at Priya's Easy and Tasty Recipes.
Serves : 4
Mixed Vegetables - 2 Cup - Cut and Boiled (I use Potato, Carrot, Green Peas)
Cauliflower - 1/2 Cup - Florets cleaned well and deep fried till slightly golden
Pineapple - 2 Rings - Cubed
Onions - 2 medium - Chopped
Turmeric Powder - 1/4 tsp
Kitchen King Masala - 1 Tbsp (You may also use Garam Masala Instead)
Sugar - 1tsp (Optional)
Salt - To taste
Oil - 1-2 Tbsp
Mix , let soak for 10min & grind into Paste:
Today's Star - Coriander Seeds - 1 1/2 Tbsp
Cashew nuts - 10-12 nos
Poppy Seeds - 1 1/2 Tbsp
Ginger-Garlic Paste - 1 tsp (You may also use fresh ginger & garlic)
Coconut grated - 2 Tbsp
Cardamom Whole - 3
Curd/Yogurt - 3/4 Cup
To Make :
1. Heat oil and fry the chopped onion till golden.
2. Add turmeric, stir for less than a minute for the raw smell to disappear.
3. Add the ground paste and cook covered till almost dry.
4. Add the Kitchen King Masala and cook for another 1 minute
5. Add a cup of boiling water followed by the mixed vegetables (You might add the water in which the vegetable is cooked.)
6.Add salt to taste
7. When the curry almost reaches a consistency of your choice, add cauliflower and pineapple bits.Let cook for 2 minutes.
8. Add sugar if the curry is too sour. It should be more tangy than sour
Preparation Time : 15min
Cooking Time : 15min
Serve it hot with any kind of India bread or even slightly flavoured rice like Jeera Rice or Peas Pulao
PS: Hi Folks, do do deep fry that Cauliflower. It brings in a whole new twist to the taste rather than just boiling it.
Wednesday, March 24, 2010
Last time when I participated She was hosting it and this time its her blog that is featuring in the Tried & Tasted Event for March 2010 hosted by Divya of Dil Se, an online event started by Zlamushka
To me,Raaga - The Singing Chef is much much more than a blogger that I love to follow. I am sure I wouldnt have enough words to explain but I would like to try. I first met her almost 12 years ago to the date when I & my father went to our Institute for GD & Interview. An apprehensive father and an eager daughter were pacified by the words of this charming and confident girl
I had a taste of what was coming when she wrote to me personally to let me know the results even before I got an intimation from the Institute. She welcomed me whole heartedly into her course and her room, which was the domain of students of that particular course. I soon changed my course,she let me continue in the room but not before extracting the promise that once she leaves I would allow only a junior from her course into the room(Ps: I did keep my promise Raaga!!)
Friend, giver of surprise gifts(I still have the family snap that you laminated for me),generous donor of yummy food that she used to bring from home almost every weekend and perhaps the most popular girl on campus - u have to see to believe the number of friends she has - which should not be a surprise as she takes so much effort to remember every little thing about you and work so hard to keep in touch....one couldn't have asked for a better Room-mate on one's first stay away from home.
I still remember the time she took me home during a break.Her Mom is a world class cook.She makes the most impressive variety of food and all of them finger - licking good. I still remember the little "katoris" of yogurt at the end of the meal. My readers can imagine how yummy the food must have been if today after 11 years I can still remember even the yogurt Aunty made.
I missed out on the chance to savour Raaga's cooking on my last visit to her city but her blog tells me she must be as good a cook as her Mom, if not better.S is a very lucky guy!!
Ok before I turn my Food blog to a Mush blog(sorry readers, I just couldn't help myself)let me turn to food. I have made a lot of recipes that Raaga has posted because they are so attractive and at the same time so simply done. However, this one was made after I read Divya's announcement so managed to capture some pictures before it was polished off.
I knew I would make this one as soon as I saw the post. I love Makhani gravy and Soya Nuggests was something I would never have associated with the gravy.
I am re posting the recipe here so that I can keep it for my future reference as I am sure to make this one again and again.
Serves : 2 (as Single side dish for rotis)
Soya Nuggets - 1 cup (Prepared as instructed)
Onion - 2 medium - made into a paste
Ginger-garlic paste - 1 tsp
Tomato - 1 large - pureed
Milk - 1/2 - 1 cup
Chilli powder - 1 tsp/To taste
Turmeric powder - 1/4 tsp
Kasoori Methi - 1 Tbsp (Dried Fenugreek Leaves)
Salt - To taste
Honey - 1 tsp
Oil - 1 Tbsp
To make :
1. Heat oil and fry the onion paste till almost dry.
2. Add Ginger-Garlic paste and stir for 2 minutes till the raw smell of the paste is gone.
3. Add the chilli and turmeric powder. Stir for a minute
4. Add the tomato paste and salt, mix well and stir for 2-3 min till almost dry.
5. Slowly stir in the milk, bring to boil.
6. Add Soya Nuggets, when thoroughly immersed in the gravy, mix in the Kasoori Methi and Honey. Adjust seasoning.
7. Mix well and serve hot.
Preparation time - 15 min
Cooking time - 15 min
Variations I made :
1. Used fresh ingredients instead of the readymade masala which I am sure will cut down both the preparation and the cooking time.
2. Added more milk to increase gravy
3. Added honey to bring in the sweet and silky feel of Makhani gravy
This recipe is a keeper and the gravy is a good base for a lot of other stuff like Paneer, Green Peas, Mushroom and even the humble potato.
Thanks Raaga for this recipe and the great many that you have shared with us through your blog!!
PS: The logo for this event was designed by Ksenia who blogs at Tales of a Spoon.
Tuesday, March 23, 2010
I am overwhelmed by the idea of making traditional sweets at home, so whenever I come across recipes that are traditional but has a twist as well, I never loose the opportunity to try it out. And the idea of having a fruit in the dessert, I just couldnt wait to start.This is how I made it, inspired by Sanjeev Kapoor's receipe.
Serves - 2 with second servings
Apple - 2 - Peeled and grated
Milk - 1 litre
Sugar - 1 cup - Adjust to taste
Cardamom - 2- 3 powdered
Almonds (and/or any other dry fruit of your choice) - 4-5 - Slivered
To Make :
1. Boil the milk and let it reduce till thick and about 3/4th of original
2. Add sugar and stir till it melts
3. Add the grated apple and let cook for 3-4 minutes
4. Remove from fire and mix in powdered cardamom
5. Garnish with the almond slivers
5. Serve hot or cold - We loved it cold
Preparation Time : 5 minutes
Cooking time : 1 Hour
Its a simple yet delicious dessert. Don and Sunshine loved it equally.
Hope you all enjoy it too!!