World Palate Recipes: Sweet and Spicy Pumpkin Vegetable Curry

The fall season is almost here, leaves are changing colours and pumpkins are abundant! Soon Halloween and the pumpkin carving fun will be upon us. Pumpkins come both with orange and green coloured skins. They are rich in fiber and vitamin. Being versatile, pumpkins are easy to cook up many cuisines from savoury to sweet recipes, be it soup, curry or even desserts!

Pumpkins. Courtesy: Wikimedia commons /pumpkins

Just yesterday, I attended a ladies meet. There was plenty of home made food, laughter and non stop chatter. Amidst the fun we exchanged some recipes and enjoyed the delicious pumpkin curry made by our hostess. Crunchy skin and roasted seeds added texture to the sweet, spicy curry.

Sweet and Spicy Pumpkin Vegetable Curry

Pumpkin curry with roasted seeds

Ingredients:

350 – 400 gms of orange pumpkin (keep the skin)

2-3 medium size onions

1-2 green chillies

salt, water, oil as desired

For Gravy:

50 gms of khus khus seeds

50 gms dessicated coconut ( fresh preferable)

2 tsps. sesame seeds

1 inch ginger

3-6 garlic cloves

For Tempering:

1 spoon cumin seeds (roasted for full flavour)

1 tsps. turmeric powder

curry leaves (optional)

coriander leaves for garnish

roasted pumpkin seeds (remove outer skin)

Pumpkin vegetable ingredients

Method:

Wash and cut the pumpkin into small cubes with skin intact, remove the pith and seeds. Keep the seeds aside on paper, later roast them in oven or heated pan and cool. Keep aside.

Chop the onions, garlic, ginger, chilli and coconut and grind into fine paste. Lightly roast the sesame seeds and khus khus. Cool and powder them.

Heat 2 big ladles of cooking oil in heavy bottom pan or wok. Splutter the cumin, add turmeric powder and curry leaves. Add fresh paste of onion -ginger and lightly roast till soft brown, the strong aroma fills the kitchen – Beware! Add the seeds paste and some water to keep mixture from browning.

Pumpkin cut in cubes

Add the cubed pumpkin, salt and just enough water to cover the curry mixture. (if you wish add a pinch to sugar…to bring out the sweetness). Cover, gently cook the curry, till pumpkin is just tender and bit crunchy.

Take off the gas stove, pouring cooked curry into desired dish. Garnish with chopped coriander, roasted seeds that add to the crunchy texture.

Enjoy this delicious curry with contrasting flavours. Serve with rice or Roti /Naan / Pita bread.

Pumpkin Curry garnished with roasted seeds

For another Pumpkin recipe see here.

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

 

World Palate Recipes: Egg-xtra Special Mother’s Day Breakfast

      Why not treat Mother an egg-xtra nutritious breakfast? Whether on Mother’s day or a Sunday, or on holiday when mother is visiting. I was treated to one such yummy breakfast, specially made with love and attention to details and brimming with nutrition.

Breakfast is the first meal of the day, and should ideally be packed with goodness to survive and combat the day’s nutritional needs. So don’t skip this important meal, rather make your choices with awareness.

Eggs are easy to cook, versatile, and very nutritious, they make a healthy option (for those who eat them). Packed with proteins, vitamins and minerals, both egg white and the yellow yolk can be consumed, though the yolk has cholesterol. There are many varieties of eggs, the most popular one is the chicken egg, other gourmet eggs being that of quail, goose and duck.

            Top tip… A fresh egg will sink in water, a stale one will float.

A healthy breakfast plate

Ingredients:

2 large or medium eggs

salt and pepper to taste

5 spoons of milk ( high fat tastes better!)

2 tbsp. water

1-2 tbsp. olive oil / other oil of choice

heavy bottom pan, egg whisk and bowl.

Garnish /Side

Half soft ripe avocado

5-6 sprigs of asparagus

herbs of choice

4-5 mushrooms

wheat crackers (optional)

Dollop of Hummus (optional)

Frozen Berries or summer fruit

1 cup low-fat yoghurt

Method:

In a bowl, crack the eggs ( leave out yolk if any cholesterol issues), discard the skin. Add few drops of water and milk, salt and pepper and whisk gently, taking care to incorporate air. Do not over whisk, or peak the egg whites stiff.

Heat up a heavy bottom pan or skillet. Add some olive oil or butter or other oil. Do not over heat pan. Gently add the egg mixture and keep stirring, folding in the eggs as they begin to cook. Reduce flame as desired. Keep folding in the mixture till nearly done, switch off flame. The heat in the pan will cook the eggs further, but keep them fluffy and soft. Toss gently on to prepared plate.

In another heated pan, add olive oil. Break and discard the hard bits of asparagus. They are NOT fun to chew upon while enjoying breakfast. Toss the asparagus into the heated pan, drizzle with more oil, add herbs, salt and pepper. Cook till just bit tender and chewy. Do not over cook. Set aside. Now sauté the sliced mushroom in a similar way.

Garnish the plate with slices of avocado, dollop of hummus ( or thick yoghurt), scrambled eggs and dress them up with cooked green asparagus shoots. Serve with toast or wheat crackers.

To a bowl of yoghurt, add some frozen berries or fresh-cut summer fruit. The colours will highlight the serving and bring extra smiles of contentment to Mother. ‘Ah…what a satisfying meal and start to the day’.

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

 

  

                 

 

 

World Palate Recipes: Andhra Palli Pachadi( Peanut Chutney)

   Andhra Palli Pachadi (Peanut Chutney)

Groundnuts or peanuts are extensively grown on the central Indian Deccan plateau. Regional produce thus, often finds its way into regional cuisine!

Deccan cuisines of Maharashtra, Gujrat and central Andhra often incorporate the crunchy, nutritious peanuts in a variety of ways. Boiled with salt they are served as street snack, lightly roasted in oil they add crunch to salads (koshimbeer), and when ground to paste they blend into gravies – thus finding their ways into recipes. Peanuts add texture, colour and nutrition!

Are peanuts the world’s healthiest food? Cheaper than almonds? Maybe. Rich in proteins and minerals, comparatively cheaper than exotic almonds and hazelnuts. Often in the agricultural rural regions, peanuts are a perfect answer for the poor man, farmer or labourer toiling away.

http://www.whfoods.com/genpage.php?tname=foodspice&dbid=101

Thanks to my domestic helper Satyavati, in Hyderabad. She taught me to make this simple, rustic and quick chutney…typical rural method.

Aren’t you lucky she shared her simple knowledge with us all?

Courtesy: Internet.

Ingredients

Peanut chutney ingredients

250 gms lightly roasted peanuts ( or buy a pack from supermarket)

2 small onions

1 inch ginger

2-3 sprigs coriander for garnish

water as required

salt as needed

2 red chillies ( or as desired)

Tempering:

1tsp mustard seeds, 1 tsp jeera (cumin seeds) 2-3 curry leaves, 2 tsps. cooking oil.

Method:

Place peanuts in heavy bottom wok /kadhai and lightly roast them, continuously stirring them for about 10 minutes. Place aside to cool, remove skin. Cool completely. (Else use pre-roasted peanuts from jar or pack:)

Make the tempering – heat oil in pan, splutter the mustard and jeera seeds. quickly add red chilli and switch off gas. Add curry leaves. Cool.

In a grinder, place peanuts and make coarse powder, stirring in between to check consistency. Mix well, grind further to finer paste. Remove and place in container.

Grind the onion and ginger to paste, using water sparingly. Mix with peanut powder. Adjust salt, chilli and water to this mixture to make a runny consistency.

Add the tempering, mix well. Chutney is ready in a jiffy! Garnish with coriander leaves. Serve preferably along with dosa, uttappa or rice. Leftovers can find their way into sandwich or Roti.

Chutney and Uttappa

Do you have another method for this chutney? Or if you wish to contact me for another peanut recipe, leave a message. Remember to share.

 

All content and images copyright Veena S. (2013 -2020) http://www.walktomarket.wordpress.com. Please see copyright disclaimer

 

 

 

 

World Palate Recipes: Beetroot, Red Grape and Onion Raita

           Beetroot, Red Grape and Onion Raita

 

Beetroot specials are strictly for the roots lovers! Well, say it’s an acquired taste. I can already hear some family members groan and ask ‘Eee…w, Why beetroot?’ But for me, I love the intense colour. The mild, sweet taste and health benefits are extras.

Beetroot has many minerals like potassium, iron, magnesium, and vitamins A, B6, folic acid and carbohydrates. Works well to cut blood pressure, increase stamina and iron (haeme) in the body therefore relieving any pain.

 

Beetroot and Onion Raita

Ingredients:

3 medium size beetroot

1 small onion

Few Red Grapes for garnish

2 sprigs of Coriander or Mint

200 gm Yoghurt (as desired)

Rock salt, Salt, chilli powder as per taste

1 spoon olive oil

Method:

Boil the beets in just enough water, so as not to waste any nutrients while discarding left over water. Cool and peel. Chop finely or grate it if you wish finer consistency. Chop the mint /coriander. Finely chop onion, after removing top and bottom ends and peeling off skin.

In a medium bowl, tip the yoghurt and stir. Add in olive oil, salt, chilli powder, rock salt ( all as desired). Whisk well lightly.

Put the beetroot and onions. Stir them in well. Add a few chopped Red grapes, reserving few for garnish.

To garnish: Place 2-3 full Red grapes, a sprig of coriander or mint, and some onion rings. Drizzle with little olive oil…its healthy! Serve as accompaniment with brown rice or Naan. Or use as a dip.

Stunning colour and crunch of textures makes it a favourite at anytime.

 

Remember to leave your comments, even if your don’t like beetroot:)

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

 

 

 

World Palate Recipes: Andhra Style Lentil with Yellow Cucumber (Dosakaya Pappu)

Lentils and vegetables make a large portion of a daily nutritious meal for vegetarians. Lentils contain protein and vegetables contain a variety of vitamins and minerals, essential for a healthy body.

Telengana and Andhra food is a blend of South Indian, Mughlai/Muslim, and Deccan cuisines. In coastal Andhra rice and fish are staple ingredients, food is laced with plenty of sesame and coconut and chillies. In central or Deccan cuisine rice and millets are accompanied with meat, eggs, chicken and lentils. Locally grown vegetables like gourds, cucumbers and green leafy amaranth are popular. Liberal use of red chillies, garlic and podi’s or assorted masala powders and tangy tamarind make way into chutneys and spiced lentils or dals.

Have you  ever enjoyed an Andhra Thali meal? Be ready to fill up the plate with mounds of rice accompanied with at least 6-8 side dishes served in katori/cups and generous ladles full of  tangy, lentil based curries- pulusu, sambhar and charu /rasam to go with the rice. For the faint hearted- please down this with plenty of yoghurt or buttermilk.

Andhra Thali meal
Courtesy: http://www.cravebites.com

Our kitchen garden is blooming once again with the Cucurbitacae /Dosakaya or yellow cucumber creeper. Small yellow flowers brighten up the coarse green leaves and tendrils searching for support. We now have 4-5 round raw green dosakaya hanging down the creeper. They will mature into yellowish gold. The skin is thin and inedible. Small, numerous seeds ( at times bitter!) fill the centre. Dosakaya being extremely versatile to cook and have a mild taste makes them popular and easy to cook.

Today I share with you a simple, Andhra lentil curry..or Dosakaya Pappu.  You can replace Dosakaya with either tomatoes or squash to make another lentil curry.

Ingredients:

1 cup Tuvar dal /Arhar dal

I medium size Dosakaya or yellow cucumber

water

For Tempering /Tadka:

2 tablespoons cooking oil

1 tablespoon mustard seeds

pinch of Asaefotida or hing (optional)

1 teaspoon turmeric powder

few curry leaves

1-4 red chillies as desired

salt to taste

a pinch of tamarind (optional /adds a tangy flavour)

2-3 pods of peeled garlic (optional)

Preparation:

Wash and soak the lentil in 1-2 cups water for 10 minutes. Till then prepare the Dosakaya. Peel the skin, de seed and chop into medium pieces. Check! if the cucumber or seeds are bitter..if, they are you have to discard it!

Chopped and peeled Yellow Cucumber ( Dosakaya)

Now in a pressure pan ( I prefer cooking lentils easily this way), add the soaked lentils and chopped Dosakaya. Add another one cup water. Close lid and cook for one whistle. Do NOT over cook, it will make the Dosakaya mushy.

Once cooked, set aside.

Cooked Lentil and cucumber

Prepare the tempering or tadka by heating a pan. This is an essential and aromatic part of Indian cooking. So enjoy it!

Add oil, when warm, carefully add mustard seeds to splutter. Add turmeric, curry leaves, hing, red chillies, garlic cloves. Add the lentil mixture to this carefully, as it will bubble while hot. Add salt and juice of little tamarind as desired. Mix gently.

Oil and spices Tempering or Tadka

For a traditional serving:

Serve heaped ladles of this pappu or lentil on top of steaming hot mound of rice. Garnish with extra chillies and add a dollop of fresh butter or ghee. Mix and slurp away:). Top it up with some fried papads or stuffed dry chillies.

Blessed to eat fresh vegetables grown with much care and love. Ain’t it a spiritual food journey -from the garden to the kitchen…then to the table?

Andhra Sytle Thali meal

What’s growing in your garden? Or do you have pots on your balcony? Will you try this recipe ? 

All content and images copyright Veena S. (2013 -2019) http://www.walktomarket.wordpress.com. Please see copyright disclaimer.

World Palate Recipes: Semolina Uppuma (Upma)

Here is a popular South Indian breakfast recipe.  Not only is Uppuma or Uppitu, (names in Tamil and Kannada) very common in South Indian homes, but every household will have its own version, a little touch of this and that, which makes subtle changes in the basic recipe. Upma is a simple, nutritious breakfast item, served during the weekdays, as a tiffin item. When part of wedding breakfast menus, alongside popular Idli and Vadai, additional tempering and garnishing with roasted cashew nuts and colourful vegetables, changes it from the simple to the exotic!

Semolina Uppuma

Basic recipe uses coarse Semolina. But for variations, you may use Vermicelli, burghul or even fine broken rice, as popular in Tamil Nadu, southern India.

The story behind this recipe is: My visiting friend from Chennai (Madras) cooked this traditional South Indian breakfast for us. Isn’t it a wonderful time when friends get together, enjoy a laugh and share recipes? Thanks, Priya. The ingredient of love and goodness, turned the simple dish into a healthy meal with wholesome company.

Ingredients

1 medium onion

1 carrot or 3 beans or shelled peas (optional)

2 cups coarse semolina

1 inch finely chopped ginger

fistful roasted peanuts ( or cashew nuts)

Salt, green or red chilli and water – as required

3-5 tsps of ghee or clarified butter (optional)

For Tempering:

1 tsp. mustard

3 tsp. cooking oil

2 sprigs of fresh curry leaves

Semolina Upma Ingredients

Upma preparation- Temperiing

 Method

First lightly roast the semolina in a large pan or wok (kadhai), till lightly browned. Do not over brown it, as it will alter taste!. Keep aside in a plate to cool.

Prepare the tempering – Heat oil lightly in a thick, large wok. Add mustard seeds to crackle. Toss in peanuts, curry leaf, chilli, chopped onion, grated ginger, optional vegetables. Lightly fry these in oil. Add 2 cups water, little salt and let this mixture boil.Cover and let the vegetables cook lightly (not overcook!).

Remove lid, lower gas flame. Slowly pour the roasted semolina to the boiling water mixture, taking care not to pour all at once – else it will form into a lump. Stir the water /semolina mixture constantly. Adjust salt and water. Cover with lid and cook for 5 mins.

Stir gently once again, remove any lumps, add a generous dash of ghee, for that heavenly taste and aroma. Adjust water to cook semolina evenly, as it fluff in size.

Serve onto plate, garnish with roasted peanuts /cashew nuts /curry leaf. Or prepare mould and fill with Upma. Then invert onto plate and garnish.

Tomato chutney or coconut chutney makes a perfect combination with this. Enjoy!

         ‘Every recipe has a story behind it’

What is your favourite recipe? What is the story behind it?

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

 

 

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

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

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)

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.

World Palate Recipes- Hyderabadi Mirpakaya Pakodi ( Jalapeno Fritters)

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 

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

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

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.

Mirchi /Mirpakaya pakodi

 

World Palate Recipes- Sweet Besan Ladoos for Deepavali

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.

 

Deepavali lights

Rangoli design done on mud base on floor

Colourful Rangoli floor design

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

 

World Palate Recipes -Snacks, Delhi Specials

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 !!

Delightfully flavoured Bengal Gram – ‘Chana Jor’

 

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

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 . 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

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 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 Series – Pumpkin Soup from New Zealand

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 (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.

 

                                                                                                                           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

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 Recipes: Maharashtrian Recipes

I am from Mumbai (British called it Bombay) and Maharashtrian food consists of 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. Rice is grown in coastal Maharshtra and is widely eaten there, whereas, Bhakri is staple food on the central Deccan plateau where millets and cereal are 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.

See here for Street food Vada Pao

See here for Mumbai blogpost

Every Indian kitchen has a traditional ‘spice box’ or Masala Dabba, a very important part of an Indian kitchen. Sometimes, it’s a hand-me-down from your mother or your  mother-in-law. It is even given along as parting or house warming gift along other kitchen items to set up the new bride’s  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.

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 lives in the USA and is an 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

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

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 to be crisp.

chopping cucumbers finely

I do the Koshimbeer bit differently:

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

Guest Post – 2 

Manisha is another 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 Marathi literature. She share here a recipe, though not made in Maharashtrian cuisine

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 , do let me know. 

All content and images copyright Veena S. (2013 -2020) http://www.walktomarket.wordpress.com. Please see copyright disclaimer.