Tag Archives: cooking

World Palate Recipes: Singapore Style Rice Noodles

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World Palate Recipes: Singapore Style Rice Noodles

Noodles are to Asian food, as pasta is to Italian cuisine.

China, Vietnam, Korea, Thailand, Singapore, Japan and even Sri Lanka, all have their own authentic versions of noodles and their varied preparing styles. Whether it is a main dish or a soup, noodles are a must at meal times. The three primary ingredients for making noodles are: wheat, rice or buckwheat.

As Asia is the rice bowl, rice is the staple diet here. Thus rice noodles are common. To add flavour and nutrition noodles are tossed with pork, beef, oysters, vegetables, Tofu or mushroom and garlic or spices differing according to the regional cuisines.

Here is a simple Singapore style rice noodle recipe often served popularly at Hawker centres. The HDB market located in Singapore’s housing estates are in proximity to the hawker centres. A great place to savour some authentic local dishes, at competent prices and a guarantee for freshness!

For other Singapore narrative on culture see here.

Rice noodles with Tofu

Rice noodles with Tofu

Ingredients

Rice noodles – about 2 cups after it’s been soaked
2 eggs (optional)
3 cups shredded cabbage (optional)
100 grams Tofu (Soy cheese)
1 carrot
½  a red onion
1 stick of celery or few baby corn
 2 large mushroom of choice
2 dried red chilli peppers
1 tablespoon oil
1 ½ tablespoons curry powder
2 teaspoons salt
½ teaspoon sesame oil
½ tablespoon soy sauce
Pinch of white pepper
     ( Non vegetarians may add – pork, beef or oysters of choice)
Large iron wok and 2 ladles to toss the noodles and vegetables.
Rice noodles and ingredients

Rice noodles and ingredients

Method:

As all stir fry recipes demand quick, hot wok cooking, it is best to keep all ingredients handy, all vegetables sliced thin and long ( just like the shape of noodles).

Remove desired quantity of noodles from pack. Place the crisp rice noodles into a large bowl of warm water, enough to cover them fully. Let them rest and fluff for about 10-15 minutes. Drain completely, taking care to gently lift and break the noodles into half-length. This makes it easier to eat 🙂

Now place the iron wok on stove. Heat it for few minutes. Add oil and fry the Tofu and keep aside to drain oil.

In same oil, add onion, chillies and stir fry quick on hot heat. Add all other vegetables and stir fry till crisp( not overcooked!). Toss the rice noodles into this mixture, reduce heat. Add salt, curry powder to taste.

When done, add desired amount of soy sauce. Add Tofu pieces. Toss all together. Prepare omelette of 2 eggs – sunny side up. Cut into long strips.

To serve: Gently toss the prepared noodles into large bowl, garnish with Tofu and vegetables. Top up with sliced omelette pieces. Serve hot. Fancy a beer? Grab a local Chang Beer, just like the locals at the hawker centre.

Rice noodles and little Red packets (Hong Bao)

Rice noodles and little Red packets (Hong Bao)

Ever eaten rice noodles? Where? What were the ingredients?  

Looking forward to some interesting comments. Till then, cook and eat.

All content copyright Veena S. (2013 -2015) http://www.walktomarket.wordpress.com. Please see copyright disclaimer.

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World Palate Recipes- Hyderabadi Mirpakaya Pakodi ( Jalapeno Fritters)

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World Palate Series 

Hyderabadi Mirpakaya Pakodi /Bhajji

(Jalapeno Fritters)

I had promised my readers some local recipes on my return from Hyderabad and Mumbai. For a festive recipe from my home town Mumbai, see Besan Ladoos for Deepavali.

Now lets’ savour street food from Hyderabad. The street stall down the lane where I reside, has always been a popular meeting point for the local labourer community. ‘Ting ting…. ting ting ‘ announces the hawker as he hits his large seived iron ladle on the simmering hot iron pan. Mirchi Pakodi or Mirpakaya Pakodi, as called in local Andhra language are sizzling hot and ready. Soon, crowds begin to gather around the simple Lungi clad hawker who fries the stuffed chilli peppers and hands them out coarsely on paper plates, garnished with chopped onion. Hmm… I was wary of taking a photo here – lest the local labour community begin to get curious.:(

Welcome to Hyderabad! The city of  Charminar, the iconic building with four minarets and the popular Chudi Bazaar, Lac Bazaar and pearl markets in the old town areas. But it is the Hyderabadi cuisine, and the popular Biryani, that draws chefs and tourists from all over India!

Pages from history describe the Nizam’s kitchen as elaborate and authentic, drawing the best of Khansama or cooks from the Mughal/Persian/Arabic lineage. It was the art of blending spices, mutton /lamb  and slow cooking Tandoor methods used that created some finest dishes and best kept secrets. It is said, even the young ladies of the house were banned from entering the kitchen! Recipes were passed down ONLY to the incoming daughter-in-laws, and they would learn and guard them. Mirchi ka Salan, lentil soups, kebabs, Biryani, Rogan Gosht and sweet treats like Double ka Meetha and Qubani are some delicacies of the era.

Another type of cuisine is the local Andhra food. Rice is staple diet, cooked in a variety of flavours. After the harvest, rice sweet /puddings are cooked traditionally using clay /earthen pots. For a Tamarind rice recipe, see here. Also popular are podi /chutneys/pickles that have a fiery, tangy element. Andhra people mix it with mounds of rice topped off with ghee and the fiery pickle to enjoy a hearty meal and some lip smacking. Beware you timid outsider…the experience might send your tummy rumbling and eyes tearing.

Let me share the recipe of Mirpakaya Pakodi / Mirchi Pakodi 

Mirchi photo

Ingredients:

4-6 broad peppers / Jalapenos (de seeded)

Oil for frying

For batter:

1 cup lightly roasted Gram flour (chick pea /Besan)

2 tbsps. roasted flattened rice / Poha

Cumin powder, salt, chilli powder, ajwain – as per taste

Pinch of Soda bi carb (optional)

Fresh cut coriander as required (optional)

Water

 

Mirpakaya pakori ingredients

Mirpakaya pakori ingredients

For stuffing:

100 gms.unsalted, roasted peanuts

50 gms. sesame seeds, roasted

1 inch size ball of tamarind

salt /cumin powder to taste

2 medium finely chopped onions

 

Mirpakaya /chilli - stuffed

Mirpakaya /chilli – stuffed

Method:

Wash, dry and de-seed the chilli pepper and leave aside to dry.

Prepare the stuffing – Coarsely grind the peanuts and sesame. Mix all the dry ingredients in a large bowl. Add 2 tbsp. of warm water to tamarind and crush the pulp to make juice. Add this as required to dry ingredients, avoid making it too soggy. Begin filling the chilli peppers one by one, set aside on plate.

Heat oil in large wok /frying pan – do not smoke it!

Prepare the batter by mixing ingredients with small amount of water, at a time, to make a thick, pouring consistency.

Take one chilli pepper at a time, gently dip and rotate it in batter, coating it on all sides. Put it into the hot oil. Do same with remaining. Fry gently, turning it so as to give even heat and cook chilli on all sides till brown.

Remove from frying pan using large sieve ladle, draining excess oil. Set aside on plate.

To serve, garnish with chopped onion and lemon slice. Serve whole or sliced diagonally in half keeping th estem intact. Best served with frothy, milky Chai. 

Tip: If preparing 1 hour ahead of party, pre heat oven to low temperature, line aluminium foil on tray. Place Pakodi/ Bajji on them. Keep warm till ready to serve.

Mirpakaya pakori ready for serving

Mirchi /Mirpakaya pakodi

 

World Palate Recipes- Sweet Besan Ladoos for Deepavali

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Diwali-Celebration-photo

World Palate Recipes – Besan Ladoos for Deepavali

 

 

 

 

It’s that time of the year, once again. The noise of fire crackers fills the air, festive lights or Kandil make a welcome at door entrance, colourful Rangoli designs  are made with rice powder to decorate home entrances and wonderful aromas of sweet preparations waft from the Indian kitchens. It’s the Festival of Lights or ‘Deepavali’ a Hindu festival, full of colour and grandeur. (Dee.p means lamp and Aavali means row).

A time to rejoice light over darkness and Truth over ignorance and good over evil! Happy Deepavali to all.

 

Traditional Diwali sweets are: Besan Ladoo, Rava Ladoo, Khoya Gujjiya, Chakli, Chirote and a variety of dry fruit sweets. Crispy savouries or Namkeens also grace the festive tables.  Families and friends exchange gifts and sweets. This brings back my childhood memories – my paternal aunt would arrive few days ahead of the festival to help my mother in preparation. The two women would busy themselves in the kitchen for long hours – sharing conversation and recipes and mixing and kneading dough for sweet Ladoo and  savoury Chakli and Chivda. ‘Wait till Diwali day’ my mother used to warn us children, lest we steal some sweets in a haste to relish them fresh!

As i celebrate Deepavali with my family today, this page becomes a tribute to my Aunt and old mother. Here is the recipe of Besan/Gram Flour Ladoo. 

Ingredients:

3 cups Besan /Gram flour

1 cup fie Semolina

3 cups powdered sugar

150 gms Cow ghee

100 gms. cashews

50 gms. raisins

1 tsp. cardamom powder

1 tsp. nutmeg powder

 

 

Method:

Place all the ingredients in a large plate, ready for use. Slice the cashews in half for decoration. Take a heavy bottom pan /large wok, pour 3/4 the ghee in to it to melt on low flame. Add gram flour to it and roast till light brown, stirring continuously and evenly. Add little more ghee, as required. Set aside to cool on plate. Roast the semolina till light brown, add to gram flour mixture.

Add powdered sugar, flavouring powders and raisins to this semi-cooled mixture. Mix /knead lightly.

Take a small part of the mixture into the palm of hand, roll /toss lightly and evenly to form  a ball/ ladoo.Decorate with halved cashew piece. Place on festive plate or in container. Distribute to friends and family after cooling.

Besan Ladoo for Deepavali

Besan Ladoo for Deepavali

 

World Palate Recipes -Snacks, Delhi Specials

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Street food is unique to every country or region. Whether it is tapas  in Spain, or satay in Malaysia,  samoosa and fish cutlets in Mauritius, or doner and kebap in Istanbul – street food offers a cheap, quick and easy way to meet friends and savour the regional delights. Delhi is no exception. Summer or winter, street food changes with the season. The best places to eat are in Chandni Chowk, Karol Baug market and Connaught Place. The most popular snacks are :Gol gappas, Chaat, Samosas, Paneer rolls or Tikkis. These savoury items drizzle in oil and masalas making the food – tangy and mouth-watering. Healthier versions include a fruit chaat or baked samosas. Often road side kiosks and vendors sell toasted Bengal gram and peanuts, lightly flavoured with masala and topped with finely chopped onion, coriander and lemon slices. Crunch, crunch, yum !!

 

My friend Dr. Mridula shares her Delhi special recipe called Kulle Chaat.

A combination of sweet and tangy, fruit and vegetable – a perfect snack. Mridula is not only a fantastic cook, but also runs her own Pathology lab. A doting mother and wife, she is always experimenting with new recipes and perfecting old ones! Thanks dear.

 

Recipe – Kulle Chaat or Kulia Chaat

preparation time     30 minutes
 cooking  time       10 minutes
Kulle Chaat- snack

Kulle Chaat- snack

Ingredients:
        3 potatoes, boiled
         3 tomatoes, ripe, firm
         1  kheera or tender cucumber
         1  boiled sweet potato
  For garnish and presentation:  2 halved oranges,
                                                          1 peeled and slit banana
                                                           1 large slice of  mango
   For the topping: 1/2 cup – boiled, small,  white chana (chick pea)
                                  1/4 cup boiled green peas
                                thin juliennes of  ginger  – 1 tablespoon
                                 fresh  pomegranate (anar daana) seeds  -1/2  cup
                                chopped  coriander   –  1 tablespoon
                                lemon juice – 1 tablespoon
                                black chaat masala, salt to taste
Preparation:
1.    Cut potatoes and tomatoes in halves  and  kheera  in  2 inch pieces.
2.    Scoop out the  centres, forming baskets (kulle), and prepare them to stand on plate.
3.    Mix boiled chana and  peas,  add  salt and  chaat masala, lemon juice.
4.    Fill  the  vegetable baskets  with the above mixture. Top with ginger julienne, coriander leaves and lots of  anar dana pearls. This gives a very colourful texture to this chaat.
Colourful garnished Kulle chaat

Colourful garnished Kulle chaat . Courtesy: Internet

Similarly prepare baskets with  orange halves, mango slices,  banana slit length wise or boiled sweet potato. Stuff the filling and garnish as above. Served as snack.
Contributed by Dr. Mridula Gami
On another note, crispy, hot pakoras are all-time favourites with Indians. Downed with masala chai on a rainy day, these crispies can also be served with as cocktail accompaniments. Street vendors frying these crispy dumplings in large, black iron wok is a common sight in Delhi.
Iron wok to fry vegetable Pakora

Iron wok to fry vegetable Pakora

Let’s experiment with a variety of vegetables: cauliflower florets, onion rings, spinach leaves, slices of raw banana or egg-plant.
Recipe : Assorted Pakoras / Bhajjiya
Ingredients: 1 cup chickpeas (gram) flour – (called Besan in India) ½ cup Rice flour (optional) – this makes it crisp 1/2 teaspoon ground coriander 1 teaspoon salt 1/2 teaspoon turmeric 1/2 teaspoon chilli powder ½ spoon ajwain (or fennel /carom seeds) – aids digestion 3/4 cup  water or as reqd. oil for deep-frying Assorted vegetables cut into thin rings or slices
Method:
  • Sift the chickpeas flour into a medium bowl. Mix in the rice flour, coriander and ajwain, coarsely ground, salt, turmeric, chilli powder, garam masala.
  • Make a well in the centre of the flour. Gradually pour the water into the well and mix to form a thick, smooth batter.
  • Over medium high heat in a large, heavy saucepan, heat the oil, it should not overheat and become smoky.
  • Coat the cauliflower / potato/ onions/ corn in the batter and fry them in small batches until golden brown, about 4 to 5 minutes. Drain on paper towel.
  • Serve hot with tomato sauce or mint chutney.

Use the left overs in lentil curry the next day. I am sure there WON’T be many leftovers !:).

Pakora - spinach, egg plant,potato, onion, cauliflower. Garnish of marinated onion and ginger julienes with toasted sesame seeds.

Pakora – spinach, egg-plant,potato, onion, cauliflower. Garnish of marinated onion and ginger juliene with toasted sesame seeds.

 

Recently found a similar themed blogsite with great snapshots:http://www.mslimalicious.com/2014/06/the-food-of-north-india.html.

World Palate Recipes – Lebanese Flatbread

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Lebanese FlatBread: Manakish Zaatar                                                                               

Lebanese bread

Home baked Lebanese bread

Every country or region has its own bread speciality. ‘Give us this day our daily bread’ is an age-old prayer with a deep meaning.

” This prayer implies, also, that all the bread of the world is God’s! “The earth is the Lord’s, and the fullness thereof.” The bread belongs to him, and what we need can become ours—only through his gift to us. We may take it and use it without asking him for it—but, if we do, we take that to which we have no right. Even the food is on our table, ready to be eaten—it is not yet ours until we have asked God for it.      Courtesy: www.gracegems.com

How do I describe Middle eastern food ? Freshly cooked, aromatic, rich, rustic or lavish and wholesome! The women of the house are always busy making plentiful food for family and friends. Whether its popular Hummus or Moutabel, Kebab or Pilaf, or syrup drizzling Baklava and Semolina cake, every member of the family will have his/her favourite freshly prepared and served with warmth and gratitude.

Historical influences on Middle east food: Pistachios, figs and pomegranates from Persia, yoghurt and meat from Russia and North, spices / herbs like turmeric, cumin, masala from India, dumplings from Mongolia, sweet pastries and coffee from the Ottoman empire. Dates are a regional delicacy. Coffee and dates are served as a welcoming gesture.

While in Abu Dhabi, my warm-hearted, beautiful Lebanese neighbour often gave me a plate of home -cooked Lebanese food, over the shared kitchen wall.

Here is my recipe of Zaatar bread. Zaatar or thyme finds its way into curries, breads and soups. It has a strong aroma when baking with bread, filling the house with aroma!

Lebanese Zataar flatbread or Manakish Zataar 

Ingredients:

2 cups self-raising flour

1/2 cup olive oil

2 teaspoons active dry yeast (fresh pack/tin)

salt /sugar – 1 spoon each

warm water – 1 cup

zaatar, dried mint, roasted sesame seeds as per choice

Zaatar, coriander, roasted sesame seeds, dried mint, spinach –
ingredients for Lebanese bread

Method

Put the yeast, sugar /salt into warm water and leave to ferment for 5 minutes. Put the flour, olive oil in a deep mixing bowl. Add the fermented yeast to the dough and slowly bind, pouring water as reqd. to make a soft dough. Wrap in cling foil or cover and keep aside for about an hour, and you will see it rise.

Pre heat the oven on slow at 225 deg. for 10 mins. Now take small balls of dough, roll on palm, flatten with rolling pin to desired size ( about 6 in. diameter). Sprinkle zaatar, and sesame seeds and mint. I would add a few drops of olive oil for extra goodness!

Prepare all flatbread and put in the oven to bake for 5-10 mins, till lightly browned. The strong aroma fills the air around! ( you may try to make different shapes of bread). I even made some spinach pockets using the same dough. Explore.

Traditional Semolina cake ( Nammoura) 

A recipe given by my Lebanese neighbour. Thank you so much for all the hearty food made with love! 

This is a traditional, peasant-style dessert, using semolina, sugar and yoghurt/milk. Ingredients one can find easily in the home. During Ramadan, the cake is often drizzled with rose water, honey or maple syrup for a sweet tooth and ++ calories! In Egypt, the cake is called Basbouka.

Ingredients:

1 cup semolina

3 cups flour

1/2 cup oil

2  1/2 cup sugar

1    1/2 cup milk  ( or  yoghurt)

2 tsp. baking powder

1 tsp. turmeric ( natural yellow colouring)

Almonds, pine nuts optional.

Method:

Mix all the ingredients lightly, add oil into mixture and knead well.

Grease a baking tray /pan with oil. Put mixture into it , make a design on it using a fork and sprinkle some almonds or pine nuts. Bake in oven at 180. deg. till cake slowly turns brownish.

semolina babuska

Lebanese Semolina cake or Nammoura.

For more on Middle eastern food:

http://www.grapeleaves.us/Mediterranian-Cuisine/middle-eastern-cuisine-article.html

http://mideastfood.about.com/od/middleeasternfood101/tp/beginnerrecipes.htm

For my World Palate recipes:

http://www.walktomarket.wordpress.com/worldpalaterecipes/

World Palate Series – Pumpkin Soup from New Zealand

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Squashes and pumpkins

Squashes and pumpkins (Photo credit: Wikipedia)

World Palate Series – New Zealand                 

Pumpkin Soup     

New Zealand food is driven by seasonal vegetables/ ingredients, climate, and historic or cultural influences. Two distinctly different races, the  Maori or Pacific Rim Polynesians and the immigrant Europeans live here. Thus cuisines are diverse too.

The indigenous Maori  traditionally cook  in an earth-dug pit called Hangi, or prefer boiling /steaming in natural hot springs, as they have done over 1000 years ago. Roast meat, fish, Kumara or sweet potatoes are earth-baked and eaten with wild herbs. Sea food forms an essential part of diet for this sea faring warrior people.

The European or Pakeha immigrants diet consists of: wheat bread, fresh salads, roast lamb flavoured with rosemary and thyme herbs, sea food like Mussels. This would make for a great Sunday lunch. Wine growing is an important industry. Famous New Zealand wines are the fruity, acidic Sauvignon Blanc, Cloudy Bay and a full-bodied Canterbury grown Pinot Noir. For a sweet tooth, it’s the traditional Pavlova , a meringue. New Zealand’s ice creams are dairy rich and wholesome, my  favourites are Hokey Pokey, Caramel and Boysnberry Ripple. Licking lips already ?

The Edmonds Cookery Book has been part of almost every New Zealand home, the first published edition was in 1908! The 50 page booklet had tips and everyday recipes for housewives. Newly married couples would even be given a complimentary copy! I remember my friend making yummy, rich chocolate brownies and almond biscuits with Edmond’s baking flour. 

Edmonds Cookery Book

Edmonds Cookery Book (Photo credit: Wikipedia)

During winter, a bowl of warm, fresh soup served with multi-grain bread makes a healthy and inviting meal. During my college years in Christchurch, the student canteen regularly served a variety of winter soups for a lunch menu. Here is my favourite one.

 DSC04136

                                                                                                                           Pumpkin Soup

Ingredients

500 grams yellow squash or pumpkin, skinned

½ carrot

1 large onion

2 tbs. leftover cooked rice

2 tbs. butter or margarine

salt and pepper to taste

2 Bay leaves

3-4 roasted cashew nuts

4 cups water (or chicken broth)

Parsley or coriander for garnish

DSC04133

Method

Microwave the pumpkin for 1 minute, it’s now easy to remove the skin. Cut pumpkin, carrot and onion into medium-sized pieces. In a large deep pot, warm the butter.  Add the onion first and lightly saute, do not let it brown. Add remaining vegetables, rice, cashews and water/broth. Simmer for 15-20 minutes, stirring occasionally. Add the bay leaves and cover slightly to infuse the aroma. Allow to cool. Add salt and pepper to taste. Remove the bay leaves and process the soup mixture through a mixer /blender.

Adjust the consistency of soup with water. Pour into a deep pot. Warm on stove, do not boil. Check the taste and adjust. Ladle heaped spoonfuls into bowls. Garnish with parsley, pepper powder, some pumpkin seeds or chopped cashews. Serve warm. Ideally served with multi-grain bread and plenty of butter/cream. Remember, during winter one needs extra calories !

                                        A Maori proverb: Naku te rourou nau, te rourou ka ora ai te iwi 

                                           which translates as:With your basket and my basket the people will live

So don’t forget to share your food (and recipes). That is the community spirit !

All content copyright Veena S. (2013 -2016) http://www.walktomarket.wordpress.com. Please see copyright disclaimer.

World Palate Series – Maharashtrian Recipes

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A Recipe from Mumbai, Maharashtra. I am from Mumbai (Bombay) and Maharashtrian food is : Pulses, Usaal or sprouts, Koshimbeer or salad, and Roti/ Bhakri made from cereals like Jowar, Bajra and wheat. Geography of the region and local culture play its part on the the cuisine. So too in Maharashtra. Rice is grown in coastal Maharshtra and is widely eaten, whereas, Bhakri is staple food on the central Deccan plateau where millets and cereal is grown. Maharastrian desserts are: Shrikand, Puran Poli, Modak, and Jalebi.  For rustic, street food served up on beaches, railway platforms or roadside stalls on highways – it’s the ever popular Bhel puri , Vada Pao, and JhunkaBhakri. Every kitchen has the traditional ‘spice box’ or Masala Dabba. Sometimes, it’s a hand-me-down from mother’s and mother-in-laws or it is given as wedding gift, along other kitchen items to set up the bride’s new home. The Masala Dabba  stores fresh ‘Tadka’ or tempering ingredients: mustard, cumin, dry red chillies, turmeric, fenugreek or methi, assorted lentils, sesame seeds or peanuts. This is mine.

Traditional Spice box or Masala Dabba

Traditional Spice box or Masala Dabba

I requested my Maharashtrian friends to share their recipes, as they too follow my blog. Hope my other readers will be inspired to share or post comments from around the world! Guest Post -1  Suchitra is my childhood friend from Mumbai. Growing up together we played girl’s cricket, hide-n-seek, Antakshari – a song game, and enjoyed endless cups of chai and chocolate milk shakes during sleep-overs. Past 20 years, Suchitra has lived in the USA and is exceptionally high-spirited and a passionate cook. She caters, cooks for friends and family and even conducts classes ! Thanks Suchitra.  You can find her on Culture Club : http://iipdigital.usembassy.gov/st/english/inbrief/2012/04/201204043326.html#axzz2jB8H2LaH Masale Bhaat or Spiced Rice  (Maharashtrian Style)

2 1/2 cups rice ( Preferably Basmati)
5 cups water (Hot)
3-4 tsp oil
1/2 tsp. Mustard seeds
1/4 tsp. Hing ( Asafoetida)
1 tsp. Haldi (turmeric )
1-2 green Chillies
1sprig of Curry leaves (Kadhi Patta Leaves)
1-1/2 tsp. Bhaji Aamti Masala
1/2 tsp. Jaggery (Gud)
1cup Tendli / Tindora sliced long (see picture below)
Salt to taste
Garnish
fresh (Frozen) grated coconut, ghee(optional), cilantro, lime.
Sliced Tendli /Tindora vegetable

Sliced Tendli /Tindora vegetable

Method:
Step 1
Soak rice in water for 1-2 hours
step 2
Strain the rice and remove all the water before making the Masale Bhaat.
step 3
In a pan add oil. Let it heat up.
Add mustard seeds. when they pop, lower the heat and add hing, haldi.
Add chillies and curry leaves. (Keep a lid handy, cover the pan before adding chillies and curry leaves)
Add the sliced Tindora ( Gherkins)
step 4
Add the rice to the Tadka (Tempering)
Mix it well, saute for 3-4 min. Add the Masala. Stir well.
Step 5
Add 5 cups hot cups. Add salt, stir well.
Let it come to a boil. Add Jaggery (brown sugar). Lower the heat, put a lid on the pan.
Check after 7-10 minutes.
                     Masale Bhaat will be ready to serve. Garnish it with freshly (thawed) coconut, cilantro, lime and ghee.
Cucumber Koshimbeer or Cucumber Salad
3-4 Cucumbers (English or Pickling). If using pickling cucumbers then take 5-6
3/4 cup roasted, crushed peanuts
1-2 Green Chillies
salt, Sugar to taste
lime juice (about 1 lime)
1/4 cup Cilantro
Vegetables for Koshimbeer recipe
Ingredients for Tadka or Chonka (Seasoning)
Ghee about 1-1 1/2 tsp.
 1/2 tsp. cumin seeds
 
Method:
Step 1
Peel the cucumber, chop them small. Crush the peanuts and chillies.

Step 2

In a medium size bowl add the chopped cucumbers, crushed peanuts, lime juice.
Add Cilantro. Toss together
Step 3
In a smallest pan, heat the ghee, when it comes to the smoking point, turn off the flame and add Cumin seeds.
The seeds should make a popping sound and splutter in the ghee. Pour it over the Cucumber mixture.
Step 4
When you are ready to serve add the salt and sugar. Toss it together and serve.
*If you add salt and sugar too early the cucumber has the tendency to get watery and soggy. We want the salad  crisp.
chopping cucumbers finely

chopping cucumbers finely

My version : I love fresh green Mung sprouts, they add protein into my diet. So I tend to toss it up with the traditional Koshimbeer recipe and give it a twist.  Fresh grated coconut sweetens the taste. Crunch, crunch , crunch —  sprouts, cucumber, peanuts !

Cucumber Koshimbeer

Cucumber Koshimbeer

Guest Post – 2  Manisha is my other Maharashtrian friend, who lives in Hyderabad. A teacher by profession she manages her home artistically and spiritually. She is learning to use the technology and enjoys reading my posts. Thanks Manisha for sharing an  Indian recipe here. Aloo Kofta curry (Kofte is a Persian /Arabic word for meat or vegetable balls, soaked in a curry) Ingredients:

Aloo / Potato – mashed 100 gm
Dudhi /Bottle Gourd grated 250 gm
Paneer 120 gm
Green chilli 10 gm,
Green coriander 10 gm
Salt 5 gm
Cornflour 20 gm
Aloo wafer gravy 250 gm,
Cashew nuts 20 gm,
Khoya / Condensed thickened milk -30 gm,
Spinach leaves 50 gm.
Gravy with Potato Wafers 
Crush the potato wafers in the mixer to make a semi -solid crush.

Lightly roast some wheat flour / Atta to golden brown and  mix with turmeric, cardamom powder, and roasted cumin powder, a little sugar and a cup of milk. Remove all this from mixer and adjust the water for consistency and juice of  half lemon .Vegetable gravy is ready for use.
Method:
1. Peel and grate gourd and boil in just enough water to make it tender.
2. Grate paneer, mix it with Aloo/ Potato  mashed & grated gourd.
3. Add salt ,pepper powder , & corn flour . Knead it like dough and form into small Kofte balls of 30 gm.approx.
4. Stuff the balls with khoya , cashew nut & raisins.
5. Deep fry the koftas in cooking oil till golden-brown colour.
6. In separate pan heat some butter /oil and add minced spinach. Saute for 2/3 min
7. Add prepared Wafer gravy and cook till first boil.
8. Add koftas gently into the gravy. Also add a little water to adjust the consistency. Cook  for 2 min.
9.Garnish with green coriander and serve hot with rice.
If you wish to share your recipes or travel anecdotes and photos do let me know. 

You may like to search  Categories for other World Palate Recipes:

  • Thai Green curry
  • Pumpkin Soup
  • Pulihoara (Tamarind Rice)

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