4 July 2018

Pineapple Halwa

½ cup Rava/Sooji
½ cup Ghee / clarified butter
1 cup Sugar
½ cup Pineapple, chopped
1 ½ cups Water
10 Cashewnuts, sliced
¼ tsp cardamom powder
Saffron strands, a few or kesar colour (optional)
1. Heat 1 tbsp ghee and roast cashews till golden brown. Remove and keep aside.
2. Heat ¼ cup ghee in a thick bottomed pan and roast the rava till you get a nice aroma. Remove and keep aside.
3.  In the same pan, add the water and pineapple bits and let cook till pineapple becomes soft.
4. Add the rava stirring continuously leaving no lumps. Now add the sugar and mix well till sugar melts and halwa starts to thicken.
5. Add the remaining ¼ cup ghee, stir. Add in the cardamom powder, cashewnuts, saffron and mix well. Give a final stir till halwa starts to leave sides of the pan.
Remove and serve hot.

23 June 2018

Pudina Pulao

       Weekend lunches are extra special, to be enjoyed with the family. But if you don't want to spend half the morning cooking and still whip up something yummy and interesting, then this Mint leaves pulao is perfect for you. Here's the recipe.. Recipe video on #IGTV - https://www.instagram.com/tv/BkXs-OvDG7a/
Mint leaves - 1 cup
Coriander leaves - 1/4 cup
Green chili - 1
Ginger - 1 inch piece
Cinnamon - 1 inch piece
Cloves - 8-10
Basmati rice, cooked - 1 cup
Ghee - 1 tbsp
Bay leaf - 1
Cooked vegetables (Peas, carrot, potato) - 1 cup
Salt to taste
1. Grind together mint leaves, dhaniya, green chili and ginger to a fine paste using very little water.
2. Coarsely grind cinnamon and cloves. You can choose to add them whole as well. I ground them to avoid wastage.
3. Heat ghee in a large kadhai. Add the bay leaf, ground cinnamon-cloves, mint leaves paste and vegetables along with salt. Mix well and let cook for 3-5 minutes.
4. Now add rice little by little, mix well. Check for salt and cover cook for just 2 minutes to let the aroma & flavours steep in.
Serve hot.

21 June 2018

Carrot - Cabbage Chutney

In a quest to look for non-raw food, working with chutneys and raitas is one of the biggest challenges. In that search, I came across this recipe at https://www.vegrecipesofindia.com/carrot-chutney-recipe/ for Carrot chutney which suited my purpose.
I tweaked it a bit and added cabbage for good measure as well.
Sesame oil - 1/2 tsp + 1/2 tsp
Urad dal - 1 tsp
Chana dal - 1 tso
Carrots, roughly chopped - 1 cup
Cabbage, roughly chopped - 1/4 cup
Green chili - 1, medium
Dry red chili - 1 medium
Asafoetida (Hing) pwd - 1/4 tsp
Salt to taste
Tamarind - 1 pea size
Coconut, dessicated (readymade one works best than fresh) - 1/4 cup
For Tempering:
Sesame oil - 1 tsp
Mustard seeds - 1/2 tsp
Urad dal - 1/2 tsp
Curry leaves, a few
1. Heat 1/2 tsp oil in a kadhai, add the urad and chana dal, green chili and red chili along with hing. Fry a bit till lentils turn golden brown. Remove and keep aside.
2. Add another 1/2 tsp oil, now add in the carrots, salt and cover-cook for 7-8 minutes or till carrots are semi-soft.
3. Now add the cabbage as well and cook for 5 mins more.
3. Remove, let cool and grind to a paste. Transfer to a bowl.
4. For tempering, heat 1/2 tsp oil, add mustard seeds and let splutter. Add the urad dal and curry leaves and pour over the chutney.
Serve as accompaniment with Idli, dosas, or chapatis too.

Moong Dal Idli

Idli is one of the traditional Indian breakfasts that is guaranteed to give you that instant energy boost, thanks to its carbs content. While we have many options around for Idlis, using Idli rice, raw rice, Millets, let's try one with Green gram. I have used whole Green gram in this for added goodness.
The batter needs to ferment, as with any Idli batter. If you are going to make this at nite, then grind the batter in the morning itself. Best for use within a day.
Serve with this Carrot-Cabbage Chutney
Soaking time: 6-8 hours
Fermentation time - 6 -8 hours
Serves - 20 idlis approx
Whole Green gram (Sabut Moong dal) - 1 cup
Whole Black gram, without husk (Dhuli sabut Urad dal) - ¼ cup
Green Chili -1, medium
Ginger - ½ inch piece
Salt to taste
Fenugreek (Methi) seeds - ¼ tsp
1. Soak the moong dal overnight. Soak the urad dal along with methi seeds for 2 hours before grinding the batter. 
2. In a mixer jar, add the moong dal with a little water, green chili and ginger and grind till you get a frothy batter. Remove to a bowl.
3. Now add the urad dal + methi seeds to the mixer and grind to a smooth and frothy batter, as for idli. Add this to the ground moong dal, add salt to taste, mix well and leave to ferment for 6-8 hours.
4. Apply oil to idli plates, pour ladle-ful batter into each pocket and steam cook for 15 mins or till done. If you wish to add veggies to this, add it just before making idlis.

3 June 2018

Badam Burfi

Desserts or even simple sweets are even more special when we make them at home. In the beginning some can appear bit overwhelming, but once we try it it turns out to be a lot less complicated.
Here's a simple Badam Burfi recipe.
Whole almonds (soaked and peeled) - 1 cup
Milk - 1/2 cup
Sugar - 3/4 cup
Water - 1/4 cup
Ghee - 1 tbsp
Saffron strands - a few, soaked in 2 tbsps warm milk
Cardamom (Elaichi powder) - 1 tsp
1. Grind the almonds to a fine paste using milk. You can grind them coarse too if you prefer the burfis to have a bite to them.

2. Add sugar and water to a thick bottom pan and keep stirring on low-medium flame. We need a one string consistency.

3. Once it reaches the desired consistency, add the badam/almond paste and stir well. Once it thickens a little, add the ghee and keep stirring on low flame.

4. Now add the elaichi powder and continue stirring till mixture starts to leave the sides of the pan completely.

5. Transfer to a greased plate or baking tray. Let cool slightly. Cut the mixture into desired shapes and let cool completely. Transfer to a clean jar and consume within a week.

8 May 2018

Pointed Gourd Kuzhambu

         There are several varieties of stews in our country, closest relative in Tamil Nadu being Kuzhambu. Sambaar, Vettral Kuzhambu, Ara puli, Iru puli, they all come under this category. Basic concept being the simmering of Tamarind extract with spices and in some cases, lentils too and vegetables of choice.
Today mum tried out this Aracha vitta kuzhambu, which literally translates to Stew with ground spices/paste. While it can be made with almost any vegetable - white pumpkin, capsicum, Okra and many more, she made it with Pointed gourd (Kovakkai / Kundru / Thondekkayi) Inspiration from Agrahara Recipes.

Pointed gourd / Kovakkai/Kundru - 1/2 cup, thin round slices
Dry red chilies - 4, medium
Bengal gram /Chana dal - 1 tsp
Pigeon peas, Arahar dal - 1 tsp
Fenugreek / Methi seeds - 1/2 tsp
Tamarind - cherry sized piece
Coconut oil - 1/2 tsp + 1 tsp
Fresh Coconut, grated - 1/4 cup
Salt to taste
Turmeric powder - 1/4 tsp
For Tempering:
Coconut oil - 1 tsp
Curry leaves
Split black gram / Urad dal - 1 tsp
Mustard seeds - 1/2 tsp
1. Pressure cook the kovakkai / pointed gourd using very little water.
2. Heat 1/2 tsp coconut oil in a kadhai, roast red chilies and lentils till aroma is released.
3. Now add the grated coconut and roast till golden brown. Finally add methi seeds and roast, taking care not to let it brown too much. Let cool and grind to a fine paste using little water.
4. In a saucepan, add tamarind extract to the cooked kovakkai along with salt to taste & turmeric powder. Let simmer till the raw aroma leaves the tamarind. Bring to a boil, then reduce heat.
5. Now add a little water to the ground paste, mix well to remove lumps and add it to the simmering mix.
6. Pour 1 tsp coconut oil over the simmering stew. Let simmer for 2 more minutes, then remove.
7. For tempering, heat coconut oil, add mustard seeds, curry leaves and urad dal. Add to the stew.
Serve hot with rice, rotis or Dosas.

27 April 2018

Food knows no Boundaries - Sindh Kitchen

 Some places don't find you, you have to discover them. A treasure tucked away on the 4th floor of Bloom Boutique hotel in Malleswaram, just a stone's throw away from the Metro station and Mantri Mall, The Sindh Kitchen is one such place that has everything going for it, from ambience, decor, and of course the food.
We visited this place in a group, which is always good as we get to taste a little of everything. And we were an all-veg group. So yep, it was going to be interesting to see what the chef had to offer! And it was more than a pleasant surprise when the chef made us happy with so many dishes that we were actually spoilt for choice! Right from starters to the dessert, the meal was simply amazing. 
What we were served:
Paneer tikka salad, Dhaniya coated crisp paneer, Soya chaap, Subzi seekh pao, Nawabi tikki, Stuffed karela, Stuffed mushrooms, Palak Patta chaat, Dal pakwaan, Mini kachoris and samosas, Afghani papad

Main course:
Afghani pulao, Subz lazeez, Bugha chawal and sai bhaji, Paneer Peshawari, Sunehri kofta, Makhan palak, Kadhi chawal and aloo tuk, Dal bukhara

Indian Breads:
Mirchi ka paratha, Baluchistani naan, Kashmiri naan, Khameeri roti

China grass, Angoori rasmalai with gajar ka halwa, Praghree

I must make a special mention here for the paneer varieties, and why not, because the paneer is sourced from Delhi, and you can tell that it's full fat milk! Palak Patta chaat was so delicate and crispy, fair warning, you may not want to share the platter.
Apart from that I cannot really choose just a few favourites here as all the dishes were truly amazing, especially the bharwaan karela. The kind of spices, the aroma and flavour that I relished that day are what that I have missed much since my days in Delhi and found recreated in very few places.
So Vegetarians and non-vegetarians, head to Sindh Kitchen Malleswaram to get pampered, if you havent already, the hot star North of town. 
And now, for the pictures!



16 March 2018

Chavadi - The getaway Verandah!

           I had heard quite a bit about Chavadi from my friends and finally got to visit it recently. The location is off Bannerghatta Road, it's set in a quiet street and on the 4th floor of Arama suites. (It also doubles up as a Breakfast spot for Arama suites guests, which is included in their room tariff)
From the moment you step out of the elevator to the fourth floor, you are greeted by a wall full of happy faces, pictures of restaurant guests collected and framed. 
Stepping in you are greeted by more artwork, talking about the sad state of rivers followed by bright paintings on the one side and a single shelf of books. Right away you know that this is going to be a happy place to get lost!
Moving on to the ambience and seating - it's a semi-covered seating area at multiple levels with good views all around. Especially great in the evening.
And now for the food -
1. Mexican Stuffed Potatoes - good, portion was decent too
2. Deviled Eggs - Melt in the mouth, though I have had a slightly harder texture till now, akin to boiled eggs, this softer version was a first for me
Main course:
1. Penne in white sauce - This was OK, found it sweet for some reason. Will try the Arrabiatta next time.
2. Pizza Margherita - Wood-fired and crispy. Nothing to complain here.
Cocktails and Mocktails:
1. Spicy Guava Mocktail - The spice hits you from the first sip and it's hard to put down after that! A must try
2. Spicy guava cocktail - found this just as enjoyable
3. Chavadi Neera - Tender coconut water with a dash of vodka. Truly refreshing
4. Paan mojito - The paan taste is quite strong in this, another refreshing drink. At least I liked it!
5. Jalapeno margherita - This was my fav of the lot
6. Chavadi Sangria - This was good too, suggestion for them to make the fruit pieces a little smaller
I had the Tender coconut kulfi served in a mini kulhad. This I really liked as the texture was smooth and flavoured just right with the taste of tender coconut.
Overall, Chavadi is a great place to hang out with friends and family. Service is good too, I feel they have the potential to innovate little more with food and I am sure they will in the coming days. 
For now...enjoy the food pictures...


Chavadi Menu, Reviews, Photos, Location and Info - Zomato

14 March 2018

Kara Adai

          Our culture is as deep rooted and connected with God and festivals as with food. This rich heritage is a must treasure.
        Karadaiyan Nombu or Savitri Nombu is an important festival in Tamil Nadu, akin to the Karva Chauth in the North, w.r.t its significance and purpose - married women praying for the longevity of their hubbies and family welfare in general. and of course the prospective young girls praying for a good one too!
          The festival falls on the day when the Tamil month of Maasi is about to progress into Panguni. Though the exact time of performing the ritual varies year to year, it is roughly before the month transition actually happens.
Kara Adai, after which the Nombu is aptly named are steamed rice vadas, made in both savoury and sweet versions and served, for some reason, with butter!
Here are the recipes for both versions...
Ingredients: (Jaggery version) Makes about 30
Rice powder - 1 ½ cups
Coconut, cut into small bits - ½ cup
Black eyed pea / Lobia / Karamani(cooked) - ½ cup
Jaggery - 2 cups
Water - 4 cups
Cardamom powder (dissolved in little water) - ½ tsp
1. Heat water in a large wok along with jaggery and bring to a boil till jaggery dissolves.
2. Add the coconut bits and reduce heat. Gradually add the rice powder stirring simultaneously, leaving no lumps.
3. Now add the lobia and cardamom powder(dissolved in water) and stir again till it all comes together. Remove from flame and let cool.
4. Knead the dough well with lightly oiled hands. Divide into equal portions and shape them into vadas.
5. Arrange them on the steamer plate and steam cook for about 15 minutes. Remove, let cool a little before transferring to the serving plate.
Serve with butter.
Ingredients: (Savoury version) Makes about 20
Rice powder - 1 ½ cups
Oil - 5 tbsps
Green chilies, chopped - 2
Coconut bits - ½ cup
Black eyed pea / Lobia / Karamani(cooked) - ½ cup
Curry leaves, roughly chopped - ½ cup
Mustard seeds (Sarson) - 1 tsp
Hing - a pinch
Salt to taste
1. Heat oil in a wok. Add the green chilies, mustard seeds and hing and fry a bit.
2. Now add 3 cups water, salt, coconut bits and curry leaves and bring to a boil.
3. Add the lobia and then gradually add the rice powder while stirring simultaneously. Stir till thick, remove and let cool.
4. Knead a bit with oiled hands. Divide into equal portions and shape them into vadas.
5. Arrange on the steamer plate and steam cook for about 15 minutes. Remove, let cool a little before transferring to the serving plate.
Serve with butter.