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daavat daavat saturday march 10 2007 orange curry mango drumstick curry a t the outset i would like to thank everyone for inquiring about me lately i have been busy with my exams and was being lazy too to make up for that here is one curry that one can make when you are lazy and dont want to cook up something big this curry was among the favorites for me and my sister we fondly use to call this orange curry this recipe is originally for fish curry and my mom used to substitute fish with vegetables whenever there was no fish available you can make this with only mangoes or drumsticks if both are not at hand enjoy this curry with rice ingredients 1 small or medium raw mango 10 frozen drumstick 1 tomato to grind 1 heaping cup fresh shredded coconut or frozen 1 2 tsp red chili powder 1 4 tsp turmeric powder 4 pearl onions tiny ones 1 2 inch ginger 1 4 tsp fenugreek seeds 3 4 curry leaves salt for tempering oil 1 2 tsp mustard seeds 1 dried red chili 2 pearl onions few springs of curry leaves method heat a deep pan or kadai with raw mangoes drumsticks and halved tomatoes with salt using enough water so the vegetables are submerged don t add too much water or else the gravy will be too runny and let it boil till the vegetables are cooked grind all the ingredients under the to grind section using minimal water to get a smooth paste i used almost 1 4 cup water to grind the ingredients you could add more add the coconut mixture to this cooked vegetables and stir if needed add more water for the gravy i used 3 4 1 cup of water but it may vary for tempering heat a small pan with oil and mustard seeds when it starts spluttering split the dried red chili and add to the oil with sliced pearl onion and curry leaves when the onion turn brown add this to the gravy taste the curry and adjust the seasoning note tastes better after couple of hours and even better the next day posted by sri at 9 42 pm 40 comments monday february 19 2007 khaman aka khaman dhokla i n gujarat khaman and dhokla are considered as two different recepies however in maharastra i found they called khaman as khaman dhokla i make dhoklas but khaman i never tried making at home until i came across daagh s blog arad now i make khaman dhokla quite often thank you once again daagh for this jhatphat khaman dhokla true to its name came out fluffy and soft everytime i made it i made a itsy bitsy variation by adding little sugar to the batter and used red chili powder instead of green chilies this is my entry for rooma s mbp theme finger foods and starters this is also my entry for trupti s little chefs in the kitchen event my li l one is about 2 yrs old so its too early for her to help me in the kithcen so i did not have her show up in the snaps however i am sending in this kid friendly recipe for this event ingredients 1 cup besan gram flour 1 cup water 3 tbsp lemon juice 3 tbsp oil 1 tsp eno fruit salt 1 2 tsp mustard seeds 2 tbsp sugar plus 1tsp for batter 1 3 tsp red chili powder daagh calls for2 finely sliced green chilies curry leaves salt method mix togather besan salt 1 tbsp oil 1 tbsp lemonjuice red chili powder sugar and water 1 2 cup or little less than that the batter should not be runny if so add little besan should be kind of like idli batter heat up the pressure cooker with some water to steam the khaman or you could do as daagh suggests in a large vessel take a glass of water and put a wire mesh upside down in the vessel make sure the top of the mesh is above water level grease a baking pan you can also use cake pan now add eno and mix well and pour this mixture right away in the greased plate pan steam it for 20 minutes to check if its done insert a toothpick or knife and if it comes out clean its done for tarka heat remaining oil add mustard seeds and curry leaves mix together remaining 1 2 cup water sugar and lemon juice and pour into the tarka boil it take out dhokla and cut into pieces pour the tarka mixture over it garnish with corriander leaves and serve there you have it friends fluffy and soft khaman ever posted by sri at 6 54 pm 37 comments sunday february 11 2007 rice pudding valentine day special h appy v alentines d ay i have been asked to share some of my memories i am not very good at penning down my thoughts and feelings so thought to avoid it mmmm i l ove my hubby s a lot as a young girl i used to dream about my perfect prince he should be this he should be that and found everything that i wanted in my prince to be in my hubby and more than that i feel i am the l uckiest girl in this whole world i bet most of us think the same way he is always there for me understands me supports me loves me he c ompletes me i love the fact that he pampers me a lot and sometimes i feel that i am competing with my daughter the part of the heart shaped pillow that you see in the last picture was my hubby s f irst valentine gift to me after marriage we both love rice pudding pal payasam a lot and now even our little one loves it i think it will taste better when serve in the earthen pot i didn t have one have to get it next time i visit india this is my entry for pooja s theme of the week valentines day ingredients ½ cup rice 5 cups milk 8 tbsp sugar 4 cardamoms few raisins for garnish dried cranberries sliced almonds cherry method rinse the rice under water and place into the pan add the half of the milk and stir cover and cook for 15 20 min until soft mash the the mixture for few minutes then add sugar and remaining milk simmer gently for about 10 minutes or until the rice is quite thick in consistency if the kheer is to thick add a little extra milk or water add cardamom and raisins remove from the heat and pour into serving dishes decorate with nuts and dried cranberries kheer can be served hot or cold note tastes better the next day posted by sri at 12 23 pm 29 comments wednesday february 07 2007 veg pulav meme t his is the first time i ever got tagged i am excited as well as nervous i was tagged by sandeepa of bong mom s cookbook with a meme of 5 things most people don t know about me thank you sandeepa well 5 things most of you don t know about me are i had never cooked until i got married i couldn t even prepare a cuppa tea it was not that i was not interested in cooking all our relatives and friends use to complain my mom about not teaching her children to cook and mom use to smile and say the kids will learn whenever the time comes she was so true and here i am with my food blog i was born in kerala raised in gujarat and my in laws are from mumbai so that s why you can see the mix of recepies from all the three states i am scared of horror movies its been a long long time since i have watched a horror movie i think the first and the last time i ever watched a horror movie was when i was in 3rd grade and that too an english one couldn t sleep for couple of months and kept everyone else awake too i am usually in control however when it comes to my daughter i don t know what happens to me i just trip that s how i called 911 couple of times without any reasons and had to apologize both times s ri is not my name actually it s my daughter s nickname i would love to tag sumitha mandira mishmash and shaheen i am sure everyone of you know how to make a veg pulav however i thought that i will contribute my version too so here s the recipe for the pulav ingredients 2 cups basmati rice 2 tbsp oil ghee you could do 50 50 whole garam masala 1 bay leaf 1 inch cinnamon 3 cloves 1tsp fennel seed 1 small onion or half of medium size onion 1 2 cup green beans you can add more if you wish 1 2 cup carrot 1 2 cup green peas 1 tsp black pepper or red chili flakes 1 inch ginger 4 garlic cloves mine were big ones 6 7 green chili 1 tsp lemon juice salt 4 cups water method soak the basmati rice for half an hour or so wash and french cut the green beans or you could also use frozen french cut beans chop the carrots and chop the onion make a paste out of ginger garlic grenn chili lemon juice and salt heat oil or ghee in a pan add the whole garam masala after few seconds add the chopped onion french cut green beans green peas carrot red chili flakes and salt sauté for till the onion are golden color then add the ginger galic paste add the garam masala powder and saute for a minute or two drain the rice and add it to the pan mix it gently add 4 cups of water and bring it to a boil reduce the heat to low and cover and cook till the rice is done and there you have it friends veg pulav note you can substitute water with vegetable stock or even chicken stock for that extra flavor instead of adding the whole garam masala you could go ahead and add garam masala powder if using powder add it while adding the ginger galic paste posted by sri at 9 16 am 29 comments friday february 02 2007 churetta appam c hurette means fold in malayalam thus churettappam this is what we called it at home it is a dish that we make for breakfast this is one of those snacks which i prefer to cook when i feel like lazing around and don t want to spend much time in the kitchen you can also find a similar kind of dish made in bengal named pati shapta which i recently came across at sandeepa s blog for this recipe you could make the batter using just wheat flour or maida all purpose flour or could also do 50 50 or in any ratio i think you got the point for filling you could add sliced banana or plantain as well i am not a big fan of banana so left that out the quantity for filling could be altered and measured as per your need and taste ingredients for batter 3 4cup wheat 1 4 cup maida all purpose flour salt for filling 1 1 2 cup coconut scraped 1 2 cup jaggery you could also use sugar if you want to 1 sliced banana optional cardamom powder optional method for filling mix together all the ingredients from for filling in a bowl for the batter mix in the flour and salt with some water to make it like dosa batter heat tava use little oil if not using nonstick pan and spread a ladle full of batter as you would for dosa after a minute or so turn it over and spread the coconut mixture in the center fold it towards the center from both sides take it out on to a plate with seam side down and there you have it friends churettappam shaheen s plantain pinwheel c ouple of days back i tried shaheen s plantain pinwheel they were out of this world it was really tasty this comment is coming from the person who doesn t like banana or plaintain that much will definitely try again thanks for sharing this recipe shaheen posted by sri at 6 00 pm 22 comments saturday january 20 2007 a foodie tribute my post today is a tribute to the fellow bloggers here here are some of the numerous recipes of fellow bloggers that i have attempted and had documentary evidence in the form of snaps in future i will make it a point to take snaps of all my attempt of recipes of fellow bloggers ashaji s foodie s hope this was the first time i ever baked scones and loved it as it is didn t even get time to cool them they were all gone in seconds is definitely a keeper though while baking them i forgot to brush them with milk or cream as it calls for in the recipe that s why may be it didn t had that nice golden color but taste wise mmmm will remember next time thankyou ashaji sandeepa s bong mom s cookbook breadrolls are one of my many favorite snacks when i saw baked beet breadroll posted on sandeepa s blog i was dying to make them boy they were out of this world so good that i didn t want to share it with my hubby i guess i brushed too much of egg wash on the rolls that s why they turn too dark tastewise it was perfect next will take care while brushing egg wash on the rolls thankyou sandeepa archana s spicyana archana s fruitcake was the best thankyou treat for all my guest on christmas eve i had made them in mini loaf pan everyone loved it while baking them the whole house was filled with its sweet aroma thankyou archana for such a wonderful recipe trupti s the spice who loved me last but not the least trupti s ringana batata shaak i e brinjal potato subzi this is a subzi which i cook quite often now whenever i have brinjals or eggplant at hand its a simple and easy recipe which i love thankyou trupti for this gujarati subzi which i always relish posted by sri at 9 40 pm 21 comments sunday january 14 2007 rasmalai quick and easy happy sankranti to all my friends on the eve of sankrati neighbors exchange sweets and as per popular saying teel gull gya anhi godh godh bola which in simple translation means exchange sweets and sweetness in your words i wanted to spread the same fervour over by making this simple and easy rasmalai hope you all enjoy it and remember be sweet in your words as well ingredients 20 22 no haldiram s canned rasgulla i used 2 cans 4 cups whole milk you could also use 2 fat milk 14 0z condensed milk a good pinch cardamom powder garnish saffron strands cashews almond pistacchio method heat up the milk until you see bubbles forming on the rim reduce the heat to medium and keep on stirring till milk is reduced to half add the condensed milk and keep on stirring occasionally for 15 minutes the color will turn pale at this time milk should coat the back of your spooon and when it does switch of the heat mix in cardamon and let it cool take the canned rasgulla s discard the liquid and squeeze out the liquid from each rasgulla by pressing them between your palms add these rasgulla s to the milk and store it in refrigerator its tastes better with time while serving garnish them with chopped or powdered nuts and 2 3 saffron strands and there you have it friends rasmalai quick and easy note you could store this rasmalai s in a air tight container for a week posted by sri at 1 00 pm 21 comments older posts home subscribe to posts atom about me sri illinois united states view my complete profile my contributions archive march 1 february 4 january 3 december 3 november 5 bloggers who inspire me angie annita arad asha ashwini gattina kay kitchenwonders krishnaarjuna krithika lakshmi mahanandi mandira pushpa rp saffronhut sailja sandeepa seema shaheen spicyana trupti free player from mysplayer com