Your Kitchen Robot

Is this an appliance? A machine? A gadget? Nope, Thermomix is a Kitchen Robot! A one stop assistant that's all you'll need..

The concept is simple - To simplify cooking and simplify life.
Thermomix TM5 is a premium product from the house of Vorwerk & Co., a company that was founded in 1883. Vorwerk is well-known for its premium appliances and household products across many countries.
Thermomix TM5 takes a bit of a learning curve, but once you have mastered it (which is fairly easy to do) you will thank your stars for it.

I was happy to be part of a demo arranged at their Bangalore office, called (aptly so!) the Pocket Kitchen. The premises is aesthetically designed with an open kitchen space, ample seating and a service center as well.

The appliance comes with, wait for it, Twelve in-built functions along with a weighing scale. So it takes care of:
1. Weighing
2. Timing
3. Sautéing
4. Melting
5. Steaming
6. Stirring
7. Emulsifying
8. Whipping
9. Chopping
10. Blending
11. Grinding, and
12. Kneading
Quite a handful isn't it?
The unit includes a Stainless Steel mixing bowl, a lid that mechanically closes once the function is selected, a simmering basket, the Varoma Steaming basket, butterfly whisk, spatula, measuring cup and the multi-purpose blade.

The front panel has an intuitive selection option that takes you sensibly and sequentially through the functions that you'll absolutely master after a few trials. The screen also doubles up as your recipe assistant. If you are using the appliance in Chip mode, you can simply read off the recipe steps at the touch of a button and cook as you go.
On that subject, you have the option to use Thermomix with a recipe chip that comes pre-fed with over 180 recipes and instructions thereof, or a recipe book, or the ever-growing online community on their facebook page.

I personally found the chip mode fascinating, especially when working with a new recipe and you will truly appreciate that guiding hand.
The best part about the Thermomix marketing campaign is that each unit is sold as part of a personal connect and after giving the potential customer a proper demo of the appliance, to help them understand that it ain't just another kitchen counter trophy!
The dishes that were demo-ed to us -
Pineapple Ice Cream, Pumpkin-potato soup, Risotto, Spaghetti in tomato sauce and Hummus. Just as an example; for the soup - from the chopping of the ginger, sauteing it, cooking the pumpkin, potato, shallots and then blending them - all of this happened in a single jar at a touch of a button at a fraction of the conventional time! How's that for efficiency?

 

In this day and age when efficiency, both in terms of time and space is valued, Thermomix comes as a culinary boon. Don't take my word for it, go ahead and book a demo today and see for yourself.
And yes, on a signing off note, you can be a part of the team too, join their recruitment campaign and win big! If you sell 6 machines in 3 months, you get the 7th one free of cost plus your commission.
Their address in Bangalore: 1st Floor, No. 105/90/1, Survey No. 9/1, Byatarayanapura Villlage, Bellary, Road,, OPP. GKVK Campus, Near Shell Petrol Pump, Yelahanka,, Hobli, Jakkuru Layout, Byatarayanapura, Bengaluru, Karnataka 560092
[Or just enter Thermomix, Jakkur into your Google Map]
Website : http://thermomix.co.in/
Buying process : http://thermomix.co.in/en/how-to-get-it/purchase-process/

Dal Makhani

So much has been said about this recipe. It's a classic dish that almost everyone opts for from the menu. The true flavours come out if you are generous with the butter (hence "Makhani" i.e, Makhan like, buttery smooth).
I found many many versions for this dish so it was difficult to pinpoint any one authentic one. Only Shri KL Gujral would know it!! (I skipped the cream as I forgot to get some :( )
Here's the version I tried. Go ahead and enjoy it with rice or rotis.

DAL MAKHANI

Ingredients:
1 cup Whole Black gram(sabut urad), soaked for 6-8 hrs
2 tbsps Kidney beans (Rajma), soaked for 6-8 hours
3-4 medium Tomatoes, chopped or pureed
2 medium Onions, chopped or ground to a paste
2 tbsps Clarified Butter (Ghee)
2 tbsps Ginger-Garlic paste
Chopped Fresh Coriander
1 tsp Coriander (Dhaniya) powder
1/2 tsp Cumin (Jeera) powder
1 tsp Red chili powder
1/2 tsp Garam masala(optional)
Salt to taste
For Tempering:
2 tbsps Ghee
1 tsp Red chilli powder
Method:
1. Pressure cook the lentils till well done.
2. Heat ghee in a pan, add onions and sauté till brown. Add Ginger-Garlic paste and fry for 2 minutes more.
3. Add tomatoes and continue to cook for 4-5 minutes.
4. Add salt, chili pwd, dhaniya and jeera powder + few coriander leaves. Stir well and let simmer on low for 5-6 minutes.
Optionally you can pressure cook again for 2 whistles so the spices mix well together.
5. For tempering, heat ghee, turn off flame and add the chili powder. Give it a quick stir and add to the cooked dal. Stir and check for seasoning.
Serve hot garnished with coriander.

Pineapple Halwa

PINEAPPLE HALWA

Ingredients:
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)
Method:
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.

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 PULAO

Ingredients:
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
Method:
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.

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.

CARROT-CABBAGE CHUTNEY

Ingredients:
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
Method:
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

MOONG DAL (GREEN GRAM) IDLI

Soaking time: 6-8 hours

Fermentation time - 6 -8 hours

Serves - 20 idlis approx

Ingredients:

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

Method:

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.

Serve hot with red chutney or Carrot-cabbage chutney

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.

BADAM (ALMOND BURFI)

Ingredients:
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
Method:
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.

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 mom made 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)

ARACHA VITTA KOVAKKAI KUZHAMBU

Ingredients:
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
Method:
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.

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:
Starters:
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

Desserts:
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!

 

 

 

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 -
Starters:
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
Dessert:
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...

 

 
 

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...

KARA ADAI (SWEET & SAVOURY)

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
Method:
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
Method:
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.

Stuffed Atta Pancake

Weekday nights are the most challenging of all. What to make that will be jhatpat and healthy too? Something different than the regular fare yet not requiring too much work?
Rehash a bit of the usual with a little unusual. Here's a quick and easy to make Stuffed Atta Dosa /Pancake/Cheela made interesting with some veggies.

STUFFED ATTA CHEELA/DOSA

Ingredients: 

For the batter: (Makes about 15 medium dosas)

1 cup whole wheat flour

1/2 cup semolina
1/2 cup slightly sour curds

2 tbsps Carrot, finely chopped

2 tbsps Capsicum, finely chopped

2 Green chilies, finely chopped

1 medium Onion, finely chopped (optional)

1 tsp Curry powder or Garam masala

1/2 tsp Chili powder

1/4 tsp Turmeric powder

Salt to taste
Water as required

For the stuffing:

1 cup Grated Paneer
1 medium onion, finely chopped

Salt to taste

Idli chili powder, to taste OR Garam masala

Any other chopped vegetables of choice

Fresh coriander, finely chopped

Method:

1. Prepare stuffing of choice.. Chose grated paneer seasoned with Idli chili powder.

2. For the batter, mix wheat flour with semolina + finely chopped capsicum, carrots, green chilies and onions.

3. Add garam masala, chili powder, turmeric pwd and salt to taste.

4. Make a medium thick batter (dosa consistency) using thecurds(better if sour) and sufficient water as needed. Rest for 10 mins.

5. Heat pan, pour a ladle-ful of batter and cook on both sides using little oil till golden brown. Transfer to a plate.

6. Place stuffing on one end and roll. Cut into desired lengths or keep as a whole and serve hot.

Bisi Bele Baath

A classic example of a one-pot meal in South Indian cuisine is Bisi Bele Baath. I call it a mash between a khichdi and sambar rice! There are many recipes for this, but for me, my mom's style is close to my heart. So here goes...

BISI BELE BAATH

Ingredients:
Rice - 1 cup
Toor Dal (split pigeon peas) - ½ cup
Tamarind – a small lemon size (soaked)
Sesame oil – 3 tbsps + ¼ tsp
Mustard seeds – 2 tsps
Hing powder – ¼ tsp
Cashews – ¼ cup
Ghee – 2 tbsps
Vegetables – 2 cups ( Mix of Drumsticks, Potato, Knol kohl, Carrot, French beans, Peas, Shallots (optional))
Coriander leaves
Curry leaves

Spice mix:
Dry red chilies – 6 med.
Coriander seeds – 1 tbsp
Methi seeds – 1 tsp
Poppy seeds – 1 tsp
Fennel seeds – ½ tsp
Cloves – 4
Green Cardamom – 4
Cinnamon – ½ inch stick
Grated coconut – 1 small cup

Method:
1. Heat ¼ tsp oil in a small pan and add red chilies and dhaniya seeds. Roast for ½ a minute. Now add the other ingredients except coconut. Roast for 1-2 minutes till light golden. Finally add the coconut and let roast till golden brown. Remove and keep aside to cool. Dry grind to a coarse powder.
2. Pressure cook rice and dal together with 6 cups water upto 4-5 whistles or till well cooked.
3. Boil the vegetables in minimal water till cooked. If using shallots, fry them for 1-2 minutes in very little oil and then add to vegetables for cooking. Drain but preserve the stock.
4. Use the stock for extracting tamarind pulp, make up to 1 cup.
5. Heat 3 tbsps oil in a large wok, add rai and let splutter.
6. Add the cooked vegetables along with hing and sauté for a few minutes.
7. Add the tamarind juice, salt to taste and curry leaves. Stir well and let simmer on medium heat till the raw aroma leaves. Lower flame.
8. Lightly mash the cooked rice+ dal and add gradually to the above mix, stirring continuously. Mix well and check for salt.
9. Once the excess water evaporates and the rice mix thickens, add half the spice mix powder and mix well. Check for taste and add more if needed.
10. Heat ghee and roast split cashews till golden brown. Add both ghee and cashews to the baath. Garnish with chopped coriander leaves and serve hot with raita.