North Indian snacks from Adyar Ananda Bhavan - Chennai | Health-Fitness

tag:blogger.com,1999:blog-17073438214849892002009-11-22T13:58:59.120+05:30niya's worldniyahttp://www.blogger.com/profile/15677869300140226681noreply@blogger.comBlogger2424125tag:blogger.com,1999:blog-1707343821484989200.post-82445242748650328362009-11-21T21:50:00.005+05:302009-11-21T21:58:41.536+05:302009-11-21T21:58:41.536+05:30Mutta Thoran ( Egg Thoran, Motte Sukke in Konkani Cuisine )

Mutta Thoran ( Egg Thoran, Motte Sukke in Konkani Cuisine )

Serves: 3

Ingredients

2 eggs
2 teaspoon cooking oil
1 teaspoon mustard seeds
2 onions, finely sliced
1 spring curry leaves
2 green chillies, slit lengthwise
1/4 cup grated coconut
1/2 teaspoon red chilli powder
1/4 teaspoon turmeric powder
1/2 teaspoon pepper powder ( or to taste )
3/4 teaspoon salt ( or to taste )

Method

Beat eggs well and set aside.

Heat oil in a frying pan. Add mustard seeds. When they pop add sliced onions and fry till pink color.

Add curry leaves and green chillies. Saute for 2- 3 minutes.

Add grated coconut, red chilli powder, turmeric powder and pepper powder. Fry for 2 -3 minutes on a low heat.

Add beaten eggs, salt to taste and mix well. Cover with a lid and cook on a low heat for 8 minutes. Stir occasionally. Serve with rice / chapati as a side dish.

niyahttp://www.blogger.com/profile/15677869300140226681noreply@blogger.com0tag:blogger.com,1999:blog-1707343821484989200.post-4837555940354445122009-11-21T17:56:00.007+05:302009-11-21T18:24:40.981+05:302009-11-21T18:24:40.981+05:30Aval Appam ( Aval Palappam / Aval Dosa )

Aval Appam ( Aval Palappam / Dosa )

Ingredients

For Aval Palappam:

1 cup raw rice
1 cup aval ( white poha / vella aval )
2 cups water for soaking rice and aval
1/4 cup water for grinding
1/4 teaspoon salt

For Yeast:

2 tablespoon warm water
1 teaspoon sugar
1 teaspoon fresh active dry yeast

Method

For Yeast Solution:

Mix warm warm water and sugar. Add 1 teaspoon yeast. Cover with a lid and keep aside for 20 - 25 minutes.

For Aval Appam Batter:

Soak rice and aval in water for 5 hours. Quantity of rice and aval will be double after 3 - 4 hours.

Grind the raw rice and aval to a very fine paste with water in a mixer. Add only required amount of water while grinding. Batter should not be too watery.

Transfer this batter to another big bowl for fermentation with 1/4 teaspoon salt. Add yeast solution. Mix well. Cover with a lid and keep aside for 8 - 10 hours or overnight. Quantity will be double after fermentation.

For Aval Appam:

Heat a non - stick appachatty. Grease the appachatty with 1/4 teaspoon oil and reduce heat to medium.

Pour 1 1/2 ladleful of appam batter to the appachatty and slowly shake the appachatty round so that a thin layer forms on the sides and the middle remains thick. Cover with a lid and cook on a low heat till done. When the appam is ready, the edges resembles crisp lace with light brown color and centre soft. Remove gently with a wooden spatula and serve with chicken curry / korma / stew....

For Dosa:

Heat a non - stick tawa / dosa pan. Grease with 1/4 teaspoon oil. Pour 1 ladleful of appam batter on it. The batter should be able to spread by itself. it should not be spread with a ladle. Cover with a lid and cook on a low heat till done / centre soft and the underside of dosa is light brown . Remove carefully with a wooden spatula.

niyahttp://www.blogger.com/profile/15677869300140226681noreply@blogger.com0tag:blogger.com,1999:blog-1707343821484989200.post-31096152455355103392009-11-21T13:20:00.008+05:302009-11-21T15:14:21.649+05:302009-11-21T15:14:21.649+05:30Prawns Dum Biryani / Chemmeen Biryani

Prawns Dum Biryani

Serves: 3 - 4

Ingredients

For the prawns:

500 g prawns, cleaned and deveined
1/2 teaspoon red chilli powder
1/4 teaspoon turmeric powder
3/4 teaspoon salt

Marinate prawns with the above ingredients and keep aside for 30 minutes.

For the Rice:

2 cups basmati rice
3 cloves
3 cardamom
3 cinnamon sticks
1 teaspoon salt
1/2 teaspoon ghee
Water for cooking

Take plenty of water in a pot ; add rice, whole spices, salt and ghee. Cook till three - fourth done. Drain out water.

For the Prawns Gravy:

45 ml ( 3 tablespoons ) cooking oil

Whole spices:

2 bay leaves
3 cloves
3 cardamom
3 cinnamon sticks

500 g prawns
5 onions, sliced fine
1/2 bunch coriander leaves, chopped
1/2 bunch mint leaves, chopped
1 pod garlic ( 20 cloves ), chopped and crushed
2 - inch piece ginger, chopped and crushed
3 tomatoes, chopped
1 green chilli, slit lengthwise
3/4 teaspoon red chilli powder
1/2 teaspoon turmeric powder
2 teaspoon coriander powder
1 1/4 teaspoon salt ( or to taste )

Method

For the Prawns Gravy:

Heat oil in a heavy bottomed kadai. Fry whole spices for 2- 3 minutes. Add sliced onions and fry till light pink in color.

Add crushed garlic and ginger. Fry for 3 - 4 minutes on a low heat.

Add chopped tomatoes, green chilli, chopped mint and coriander leaves. Fry for 4- 5 minutes.

Add red chilli powder, turmeric powder, coriander powder and salt to taste. Mix well and saute for 4 - 5 minutes or till the raw smell goes.

Add marinated prawns. Mix well. Do not add water. Cover with a lid and cook on a low heat for 20 minutes ( till the gravy thickens and a nice aroma ).

For Dum ( or the final preparation of Biryani )

In a heavy bottomed vessel spread a layer of prawns gravy and a portion of cooked rice. Make 2 or 3 layers with rice and prawns gravy. Cover with a lid. Seal with atta dough on the edges of the lid. It is preferable to place an iron kadai / iron tawa under the vessel to prevent the gravy / mixture from burning. Cook ( dum ) on a low heat for 30 minutes.You can see a color change in the seal. Open the seal and serve with pickle / raita/ pappadam.

niyahttp://www.blogger.com/profile/15677869300140226681noreply@blogger.com0tag:blogger.com,1999:blog-1707343821484989200.post-15688725173319087482009-11-21T09:00:00.004+05:302009-11-21T09:12:27.510+05:302009-11-21T09:12:27.510+05:30Grilled Paratha with Tandoori Chicken

Grilled Paratha with Tandoori Chicken

Recipe & Photo Credit - Gulf News

Ingredients

 1 chicken breast 
1 tsp chaat masala 
1/2 onion, finely julliened
 1/2 cucumber, finely julliened
 2 sprigs coriander, finely chopped 
1 capsicum, finely julliened 

For the tandoori marinade:

 1 tbsp yoghurt
 1 tsp Karishmiri red chilli powder
 1 tsp ginger-garlic paste
 1/2 tsp garam masala powder 
1 tsp mustard oil
 1 tsp lemon juice 

For the Paratha: 

4 cups refined flour 
1 egg
 1/2 tsp sugar
 Salt, to taste
 Water, as needed
 Clarified butter, as required 

PREPARATION

 For the Paratha:

Mix together flour, egg, salt and enough water to form a soft dough. Kneed the dough for 7 to 10 minutes. Make lemonsized balls and coat each ball with a little oil. Keep them in an airtight container and refrigerate for 4 hours.

 Roll out each ball to resemble a thick string, then holding one end of the ‘string’, twist it to give it a rope-like appearance. Place one end on the table and arrange the ‘rope’ to form a tight coil.

Now, using your palm or a rolling pin, flatten it into a 4mm disc. Place it on a moderately hot griddle and let it cook till brown spots appear. Turn over, apply clarified butter, turn over and repeat. Cook till golden brown on both sides.

For Tandoori chicken:

Allow chicken to rest in the marinade for an hour, then cook in a preheated oven at 175˚C for 10 to 12 minutes. Once cool, shred it.

For Grilling:

Place a portion of the chicken along with a mix of the remaining ingredients on each paratha and roll. Grill in a sandwich maker if desired then serve with a dip of your choice.

niyahttp://www.blogger.com/profile/15677869300140226681noreply@blogger.com0tag:blogger.com,1999:blog-1707343821484989200.post-33891008727469103912009-11-20T21:41:00.005+05:302009-11-20T21:52:24.347+05:302009-11-20T21:52:24.347+05:30Gobi Achari & Gobi Mussallam

Gobi Achari

Ingredients

Cauliflower florets - 800 gm  
Onion paste - 30 gm
 Tomato puree - 50 gm
 Ginger garlic paste - 2 tbsp
 Oil - 150 ml
 Mustard seeds - 1 tsp
 Fennel seeds - 1 tsp
 Dry red chillies whole - 5
 Cumin seeds - 1 tsp
 Onion seeds - 1 tsp
 Salt/pepper - to taste
 Jeera powder - 2 tsp

 Coriander powder - 2 tsp  
Turmeric powder - 1 tsp
 Red chilly powder - 2 tsp

Method

Deep-fry the cauliflower. Make a tempering of fennel seeds, onion seeds, mustard seeds, cumin seeds and whole red chillies in a pan. Saute onion paste for a while. Add ginger garlic paste with jeera powder, coriander powder, red chilly powder and turmeric powder and allow the gravy to become thick.

Season the gravy with salt and pepper. Now mix in the fried cauliflower and the dish is ready.

Presentation: To be served hot, garnished with chopped coriander.

Gobi mussallam

Ingredients

Cauliflower - 200 gm
 Salt - to taste
 Red chilly powder - 1 tsp  
Garam masala powder - 1 tsp
 Besan ( gram flour ) - 2 tbsp
 Curd - 50 gm
 Maida ( flour ) - 1 tbsp  
Coriander powder - 1 tsp  
Ginger garlic paste - 1 tsp  
Turmeric powder - 1 tsp

Method

Cut the cauliflower into big florets. Parboil the cauliflower in water with some turmeric powder. Make a masala with the rest of the ingredients.

Smear the cauliflower with this masala properly. Arrange the cauliflower florets in a tray and bake in an oven till it gets a golden colour on the surface.

Presentation: To be served hot garnished with chopped coriander.

Recipe & Photo Credit - The Hindu & Outlookniyahttp://www.blogger.com/profile/15677869300140226681noreply@blogger.com0tag:blogger.com,1999:blog-1707343821484989200.post-39580506361627187522009-11-20T17:07:00.002+05:302009-11-20T17:12:25.674+05:302009-11-20T17:12:25.674+05:30Bread Patties

Bread Patties

Makes: 7

Ingredients

3 slices of whole wheat bread
1/4 cup water
1/4 cup all purpose flour / maida
1 tablespoon breadcrumbs
2 teaspoon corn flour
1 onion, chopped
1/2 teaspoon chilli powder
1/4 teaspoon turmeric powder
1/2 teaspoon garam masala powder
1 spring curry leaves
1/2 teaspoon salt ( or to taste )
50 ml oil for frying

Method

Mix all the ingredients ( except bread slices and oil ) in a bowl.

Soak bread slices in 1/4 cup water and squeeze out water immediately.

Mash bread slices, mix with other ingredients and make a soft dough. Make even sized balls and flatten them into desired shapes.

Heat oil in a kadai / pan. Fry bread patties on a medium heat in batches till golden brown color and fragrant. Serve with tea / coffee.

niyahttp://www.blogger.com/profile/15677869300140226681noreply@blogger.com0tag:blogger.com,1999:blog-1707343821484989200.post-28986071757931180492009-11-20T12:33:00.004+05:302009-11-20T12:46:48.619+05:302009-11-20T12:46:48.619+05:30Pumpkin Curry with Coconut Paste ( Dudhiye Gashi in Konkani Cuisine )

Pumpkin Curry with Coconut Paste ( Dudhiye Gashi in Konkani Cuisine )

Serves: 4

Ingredients

200 pumpkin , cut into cubes
1/4 cup tur dal
1 1/2 cup water
1/2 teaspoon turmeric powder
1/2 teaspoon oil
3/4 teaspoon salt ( or to taste )

For Coconut Paste ( Massolu for Gashi ):

1 cup coconut, grated
3/4 teaspoon red chilli powder
1/2 teaspoon turmeric powder
2 tablespoon water for grinding

Make a smooth paste of above ingredients in a mixer with water.

For Seasoning:

1 teaspoon oil
1 teaspoon mustard seeds
1 spring curry leaves

Method

Pressure cook tur dal with water, turmeric powder and oil for 15 minutes. Allow to cool naturally.

Boil cooked dal with pumpkin pieces for 10 minutes on a low heat. Add salt to taste.

Add coconut paste ( massolu ), mix well and cover with a lid and cook on a low heat for another 10 minutes or till done. Stir occasionally.

For Seasoning:

Heat oil in a pan. Add mustard seeds. When they start crackle add curry leaves. Saute for 2-3 minutes. Pour seasoning over pumpkin gashi / curry.

Serve with rice ( seeth ). Accompaniments- Cabbage Sukke, Thoy ( dal ), Edgayi ( pickle ), Thaak ( curd ) and Appolu ( pappadam ).

niyahttp://www.blogger.com/profile/15677869300140226681noreply@blogger.com0tag:blogger.com,1999:blog-1707343821484989200.post-8646809948685775682009-11-20T12:04:00.004+05:302009-11-20T12:12:04.797+05:302009-11-20T12:12:04.797+05:30Kitchens of India Okra ( Bhindi ) Patties

Okra ( Bhindi ) Patties

Preparation Time: 15 minutes
Cooking Time: 15 minutes
Makes: 6 servings

Ingredients

500 g okra ( bhindi ), chopped fine
1 cup finely chopped onion
1 teaspoon salt
1/4 teaspoon pepper powder
1/2 cup water
1 egg
1/2 cup flour
1 teaspoon baking powder
1/2 cup makki ki atta ( cornmeal )
Oil for frying

To serve with:

Kitchens of India Tamarind & Date Chutney

Method

In a large bowl, mix together chopped okra, onion, salt, pepper powder, water and egg.

Combine flour, baking powder and makki ki atta in a bowl. Stir into okra mixture and blend smoothly.

Drop spoonfuls of the batter into hot oil and fry on both sides on medium heat for 2 - 3 minutes or till done.

Remove with a slotted spoon and drain on paper towels. Serve with Kitchens of India Date & Tamarind Chutney.

Nutritive value of each serving- 197. 3 kcalniyahttp://www.blogger.com/profile/15677869300140226681noreply@blogger.com0tag:blogger.com,1999:blog-1707343821484989200.post-33413106126541250142009-11-20T08:26:00.003+05:302009-11-20T08:33:49.778+05:302009-11-20T08:33:49.778+05:30Banana Caramel Truffle Gateaux

Banana Caramel Truffle Gateaux

Ingredients

For Caramel Bananas:

3 bananas, sliced
200 g sugar
75 g butter
Juice of a lemon
100 ml thick cream

For Sponge Cream:

100 g flour
4 eggs
100 g caster sugar
25 g cocoa powder
100 ml thin sugar syrup ( thin )

For Choco Truffle:

200 g dark chocolate
100 g cream

Method

For Caramel Bananas:

Caramelise sugar in a thick bottom pan. When the sugar becomes golden brown add lemon juice then butter.

Add banana slices and the cream. Stir and remove from the heat. Allow to cool.

For Chocolate Sponge:

Beat eggs and sugar till light and fluffy. Mix cocoa powder and flour together. Slowly fold cocoa powder and flour mixture with the above beaten eggs.

Pour into a lined baking pan and bake at 200 * C or 400 * F for 20 - 25 minutes.

De mould from the baking dish and allow to cool.

For Choco Truffle:

Boil the cream and add chocolate. Allow to cool.

To Finish:

Slice chocolate sponge into three layers.

Soak first layer with sugar syrup. Put little truffle and spread evenly. Put the caramelise bananas on top.

Top it with the second sponge layer and repeat the truffle and the bananas again.

Put the last layer of sponge. Soak in sugar syrup.

Finish the top sponge cake layer by spreading out melted truffle.

Let it set in refrigerator for 30 minutes. Cut into 10 equal wedges and serve.

Recipe Credit - Chef Surinder Singhniyahttp://www.blogger.com/profile/15677869300140226681noreply@blogger.com0tag:blogger.com,1999:blog-1707343821484989200.post-2319205244949494452009-11-19T21:17:00.002+05:302009-11-19T21:23:12.595+05:302009-11-19T21:23:12.595+05:30Kitchens Of India Sindhi Karhi

Kitchens of India Sindi Karhi

Preparation Time: 25 minutes
Cooking Time: 20 minutes
Makes: 4 servings

Ingredients

100 g beans
100 g carrots
100 g bhindi ( okra )
2 tablespoon cooking oil
200 g green peas
Salt to taste
1 teaspoon mustard seeds
1 spring curry leaves
12 - inch piece ginger, sliced fine
A pinch of asafoetida ( hing )
2 tablespoon besan ( gram flour )
100 ml tomato puree
1 teaspoon turmeric powder
1 cup water
2 tablespoon Kitchens of India Tamarind & Date Chutney
1 teaspoon red chilli powder

Method

Chop vegetables into 2 - inch pieces.

Heat 1 tablespoon oil in a pan and saute peas for a few minutes. Add a little salt and a tablespoon of water. then cover and cook for a minute.

Add beans and carrots. Cover with a lid and cook for 5 minutes on a low heat. Add bindi and cook for another 8 minutes. Remove from the heat and keep aside.

In a separate pan, heat remaining oil and add mustard seeds. When they pop, add curry leaves, ginger and asafoetida. Add besan and saute on a low heat for 2 minutes.

Pour tomato puree and add turmeric powder. Cook for a few minutes and add water, Kitchens of India Tamarind & Date Chutney, red chilli powder and saute to taste.

Add cooked vegetables, simmer for about 10 minutes. Serve with boiled rice.

Nutritive Value of each serving- 140 kcalniyahttp://www.blogger.com/profile/15677869300140226681noreply@blogger.com0tag:blogger.com,1999:blog-1707343821484989200.post-57443392200107825842009-11-19T11:49:00.010+05:302009-11-20T22:24:40.476+05:302009-11-20T22:24:40.476+05:30Indore Ka Poha Jalebi

Indore is the largest city and commercial capital of the Indian state Madhya Pradesh. Indore is famous for its culinary rang and is known for its wide variety of "Namkeens", Samosa, Poha & Jalebi, Chaats (snacks), various types of restaurants, and Bengali & Rajasthani sweets, as well as dishes such as Bafle-Gosht - a delicacy of Indore and Malwa Region.

If you are one of those people who are very adventurous when it comes to their food, Indore City is one of the best place for you to visit. Indore City, which located in the Malwa Plateau in central India, offers a variety of food that could satisfy the most discriminating taste. In fact, one of the best attractions that Indore City has to offer is the food. Most people who have visited this place would always remember the tasty food that this City has to offer.

The city is also known for its drinks and thirst quenchers like the Shikanji-a fascinating blend of milk and dry fruits. The good old lassi consisting of flavored yoghurt has found its way here from the northern region, with a slight local flavor. Additionally, appetizers like Jal-Jira and santrola are also served in cities restaurants and eateries.

For the connoisseur of good vegetarian food, the city offers several lip smacking cuisines. The food galleries of Indore are livened up with food lovers till wee hours of the night. Overall, Indore city with its rich and tasteful variety of gastronomic delights is a food lover’s paradise serving the best of Central India cuisines.

Poha Jalebi

Serves: 10

Ingredients

500 g chiwra
300 g potatoes
200 g peanuts
50 g coconut, grated
5 teaspoon green chilli, chopped
5 lemon
1/2 cup curry leaves
3 red chillies
Salt to taste
1/2 teaspoon turmeric powder

25 g sugar
1 tablespoon chilli powder
Sev ( ready made bhujia )
2 teaspoon mustard seeds

Method

Boil the potatoes and chop them into small pieces. Keep aside.

Fry the peanuts in little oil on a low heat. Keep aside.

Cut the lemon into halves.

Wash the chiwra into a strainer. Sprinkle salt to taste, chilli powder, sugar and mix well.

Heat the oil in karahi, add mustard seeds, red chilli pieces and curry leaves. As they crackle, immediately put turmeric powder and chopped potatoes. Stir continuously. Add chopped green chillies and chiwra. Switch off the heat and mix well.

Serve in plates, decorated with peanuts, sprinkle grated coconut, squeeze half a lemon juice over each plate. Add sev bhujia. Serve with jalebi.

Source - Wikipedia, Indoor Hotels, Indialine & Outlook

niyahttp://www.blogger.com/profile/15677869300140226681noreply@blogger.com0tag:blogger.com,1999:blog-1707343821484989200.post-26829280735184739792009-11-19T09:47:00.003+05:302009-11-19T09:59:33.460+05:302009-11-19T09:59:33.460+05:30Stuffed Brinjal in Spicy Tomato Gravy

Stuffed Brinjal in Spicy Tomato Gravy

Ingredients

For Stuffing:

3 brinjals
1 tablespoon cooking oil for frying

For the Spice Paste:

10 garlic cloves
1 - inch piece ginger
1 teaspoon red chilli powder
1 1/2 teaspoon coriander powder
1/2 teaspoon turmeric powder
1 teaspoon salt
1 tablespoon water

Make a smooth paste of above ingredients with water.

Slit brinjals lengthwise into four with the base intact. Stuff with spice paste and set aside for 30 minutes. Heat oil in a pan and shallow fry brinjals on a medium heat till soft ( both sides ). Stir occasionally.

For the gravy:

1 tablespoon oil
2 onions, finely chopped
2 tomatoes, finely chopped
1 teaspoon red chilli powder
1/2 teaspoon turmeric powder
3/4 teaspoon salt

Method

Heat oil in a pan. Fry chopped onions till golden brown. Add chopped tomatoes, salt to taste, red chilli powder and turmeric powder. Cover with a lid and cook on a low heat for 5 -8 minutes or till the gravy slightly thickens.

Add fried brinjals gently. Cover with a lid and cook on a low heat for 10 minutes till the gravy completely thickens and a nice aroma. Serve with rice as a side dish and garnished with coriander leaves.

niyahttp://www.blogger.com/profile/15677869300140226681noreply@blogger.com0tag:blogger.com,1999:blog-1707343821484989200.post-75951383123263530742009-11-18T21:15:00.007+05:302009-11-19T18:01:08.148+05:302009-11-19T18:01:08.148+05:30Banana Leaf Meal in Tamil Nadu

Banana Leaf Meal ( Saapad ) in Tamil Nadu

Source - Wikipedia, Tamil Nadu Tourism & Outlook Traveller

A traditional method of eating Tamil Nadu meal is ‘’ Saapad ‘’, where food is served on a cut banana leaf.

The correct banana leaf to lay in front of a guest is cut from the tip. On special occasions everyone gets one, but at home feasts or during week - long ceremonies there may not be enough to go around, so they are reserved for males and the elder - females. Next, in descending order, are the stalk end of the leaf, middle pieces, middle pieces cut longitudinally in half, smaller tiffin leaves cut into squares.

Wedding Feast

At home and at weddings, feasts are served in a ‘’ Pandhi ‘’ system. A pandhi consists of as many diners can fit in a line, and it is important to keep up your panthi, so that you are ready for each item as it comes down the line, and because the leaves cannot be cleaned up till everyone has got out of the way.

Pandhi System

Once the leaf is sprinkled and wiped clean, the orthodox diners waits patiently as a dollop of payasam ( just a preview, there’ll be lots more ) is followed by vadai, a cooling pachadi ( usually yogurt based ), two kinds of dry vegetable, one koottu or stew like preparation fortified with coconut, a pickle, banana chips, paruppu, rice and ghee. Only when the first ladle of sambar is pored on the rice does he / she start eating. He never touches the pappadam ( or indeed any food ) with his left hand. He does not bite his vadai or sweet but breaks off pieces with his fingers. He drinks from ‘’ upstairs’’, pouring the water into his mouth rather than touching his lips to the tumbler.

A moderate eater brought up to finish everything on his leaf refuses the jalebi or Mysore pak served right at the fancier feasts.

All the side dishes are served at the top half of the leaf, and once the sambar hits the rice, the race begins. The four courses are sambar, rasam, payasam and curd, and to do justice, you must pace yourself like a long - distance runner.

The tricky part of the feast is rasam course. Rasam is tastier when it is thin and mixed with a tiny bit of rice. Rasam and rice goes best with vadai and pappadam.

The light course is an important preparation for the payasam. In these degenerate times payasam is often ladled into a plastic cup, but you can pour it right on to your leaf again. Wedding hospitality demands that payasam be brought round a few times, till the dinner is able to convince the server that he has had enough.

For special feasts there is sometimes a second payasam, and those with a rampant sweet tooth have been serve to smash their jalebi / boli into it for good measure.

The discerning diner will always save space for the last course, which is meant to settle the stomach and speed digestion.Once upon a time, a thin buttermilk flavored with curry leaves was ladled on to the rice. Every feast now ends with thick curd. It may be less digestible, but it is neater to handle. At this stage you sample the mango or lemon pickle and the puli - inji, a tamarind, ginger and green chilli chase with an acid zing that makes you hungry all over again.

No banana leaf meal in Tamil Nadu is considered complete without a prodigious burp, after which you waddle off to wash your hands.

niyahttp://www.blogger.com/profile/15677869300140226681noreply@blogger.com0tag:blogger.com,1999:blog-1707343821484989200.post-72524224330371864042009-11-18T18:02:00.002+05:302009-11-18T18:07:35.458+05:302009-11-18T18:07:35.458+05:30Chicken Masala with Olive Oil

Chicken Masala with Olive Oil

Ingredients

750 g boneless chicken cubes
2 tablespoons olive oil
1 finely chopped onion
4 teaspoon ginger - garlic paste
1/2 teaspoon turmeric powder
1/2 teaspoon peppercorns, crushed
1 teaspoon fenugreek ( methi ) powder
2 tablespoon coriander leaves, chopped
1 tablespoon mint leaves, chopped
2 tablespoon sweet chilli sauce
1 teaspoon garam masala powder

1 cup chicken stock
1/2 cup coconut milk
Salt to taste
1 teaspoon coriander leaves for garnish

Method

Coat the chicken pieces with turmeric powder and leave for a few minutes.

Heat olive oil in a pan and saute the chicken cubes for 2 - 3 minutes over medium heat, until the pieces are turn golden brown. Remove the pieces from the pan.

Heat some more olive oil in the same pan and saute the onion and ginger - garlic paste for 4 - 5 minutes.

Add chopped coriander, mint leaves, pepper corns and fenugreek powder. Add chilli sauce, garam masala powder, chicken stock and the coconut milk. Finally, add the chicken pieces and salt to taste. Cook on a low heat for 30 - 35 minutes.

Serve with rice and garnished with coriander leaves.

Recipe Credit - Olive Oil 2 Indianiyahttp://www.blogger.com/profile/15677869300140226681noreply@blogger.com0tag:blogger.com,1999:blog-1707343821484989200.post-78693003606413312332009-11-18T14:07:00.008+05:302009-11-18T15:08:22.866+05:302009-11-18T15:08:22.866+05:30Parsi Wedding Feast in Mumbai

A Parsi or Parsee (pronounced /ˈpɑrsiː/; ) is a member of the larger of the two Zoroastrian communities of the Indian subcontinent.

According to tradition, the present-day Parsis descend from a group of Iranian Zoroastrians who emigrated to Western India over 1,000 years ago. The long presence in the region distinguishes the Parsis from the Iranis, who are more recent arrivals, and who represent the smaller of the two Indian-Zoroastrian communities.

Over the centuries the little group of Zoroastrians settled down peaceably in the picturesque , lush villages dotting the Gujarat coastline, adopting not only the language and saris but also cooking techniques and ingredients.

Information Credit & Thanks - Wikipedia, India Today & Outlook Traveller

Parsi wedding Feast in Mumbai

The best memories of a Parsi wedding, they say, are of the food. “People may not remember what the bride wore, but they will definitely cherish the food for years to come,” says Tanaz Godiwala, among the most sought after caterers in Mumbai’s Parsi community.

Parsi wedding feast is called ‘’ Lagan nu Bhuno ‘’ or ‘’ patra ‘‘for a simple reason-it’s served ona banana leaf. even as the guests enter the baug with its twinkling lights and toddlers wiggling to the Birdie Dance, rows of tables are dressed and waiting. while linen tablesclths are set with damp banana leaves, slightly foggy glasses and occasionally frayed napkins. As soon as the compare interrupts ’ Besame Mucho ‘ with the call, ‘’ Jamva chaloji ( come to eat )’’, a stampede ensues as octogenarians forget their gout and dignified matrons forget their antique embroidered saris in their haste to make the first sitting. Within minutes the tables are crowded with guests briskly wiping banana leaves with their napkins, filling glasses with cough syrup - red raspberry, and wondering aloud whether the legendary Tanaz Godiwalla ( caterer ) and her army of cook - helpers from UP will be in top from tonight.

Fortunately the suspense is short - lived. A battalion of waiters scurries along the tables tossing spoonfuls of tangy lagan nu achar, a carrot and dry fruit pickle traditionally served at weddings or lagans, a stack of rotis and long white wafers.

The main course is always traditional. A must-have is fish, particularly pomfret, plump pieces of pomfret smothered in a green coconut chutney, wrapped in banana leaves and steamed , or saas ni machhi, pomfret swimming in sweet and sour sauce speckled with sneaky green chillies and onion.

It can be done up in various forms—steamed, fried, curried or lathered with chutney. “The pomfret symbolises fertility and prosperity and therefore, is considered auspicious in the wedding meal,” says Godiwala.

Next the waiters have arrived with the chicken - sometimes hearty fried farchas but more often sali murgi, chicken in a sweet - and - spicy red gravy which is garnished with matchstick sized potato chips. the meal culminates in a saffron - and - white mutton pulao, often studded with kebabs, and eaten with a thick dal.

The food goes around twice, so you can stuff yourself with all you want.

Once done, guests fold the ends of the banana leaves, which is a signal for the waiters to clear the table.

The rich, ghee-laden meal ends on a sweet note with kulfi or the famous lagan-nu-custard or ice cream. By the time the dessert / ice cream arrives, the next wave of guests is already standing behind the chairs and triumphantly informing the competition .’’ Sorry , we have reserved the next 14 seats.

Unique Parsi Dishes

Masoor Gosht

Bharuchi Akuri with Rotis

Sali Boti with Pao niyahttp://www.blogger.com/profile/15677869300140226681noreply@blogger.com0tag:blogger.com,1999:blog-1707343821484989200.post-25331345131892090792009-11-18T08:23:00.005+05:302009-11-18T08:32:22.640+05:302009-11-18T08:32:22.640+05:30Palak Paneer with Olive Oil

Palak Paneer with Olive Oil

Ingredients

4 tablespoons olive oil
1 onion diced
2 cloves of garlic grated
1 tablespoons fresh ginger grated
2 teaspoons cumin seeds
1 teaspoon coriander powder
1/2 teaspoon turmeric powder
1/2 cup sour cream
3 bunches of spinach ( wash & chopped )
200 g paneer ( cottage cheese ) . diced into square pieces
Salt to taste
1 teaspoon fresh cream for garnishing

Method

Heat 2 tablespoons of olive oil in a pan over medium heat.

Saute the garlic and onions for 1 - 2 minutes.

Stir in the ginger, cumin, coriander and turmeric powder and cook for 1 minute.

Reduce heat to low and slowly add in sour cream, stirring continuously.

Add the spinach ( a little at a time ), while stirring. Cook for 10 minutes.

While the spinach cooks, prepare the paneer. Heat 2 tablespoons of olive oil in another pan and add the cottage cheese until it turns slightly brown. Add this to the spinach mixture. Adjust salt to taste. Cover and cook on a medium to low heat for 5 - 7 minutes.

Garnish with a teaspoon of cream and serve with hot chapatis.

Recipe & Photo Credit - Olive Oil 2 Indianiyahttp://www.blogger.com/profile/15677869300140226681noreply@blogger.com0tag:blogger.com,1999:blog-1707343821484989200.post-223713109227066842009-11-17T21:40:00.005+05:302009-11-17T22:11:21.471+05:302009-11-17T22:11:21.471+05:30Banana Cake with Cashew Nuts & Raisins

Banana Cake with Cashew Nuts and Raisins

Ingredients

200 ml ( 1 cup ) flour
1 teaspoon baking powder
1/4 teaspoon salt
2 ripe bananas
175 g ( 3/4 cup ) sugar
2 eggs
3 tablespoon butter
1 tablespoon raisins
1 teaspoon vanilla essence
1 tablespoon cashew nuts, broken
1 teaspoon butter ( for greasing baking dish )
2 teaspoon flour ( for dusting baking dish )

2 teaspoon flour ( for dusting nuts and raisins )

Method

Grease baking dish with butter and dust with flour ( Sprinkle about 2 teaspoons of flour inside a cake pan and shake to coat all greased surface. Turn pan upside down to tap out the excess ).

Preheat oven at 180* C or 350 * F.

Dust cashew nuts and raisins with flour and set aside in a separate container.

Mash bananas well.

Sift flour, baking powder and salt.

Beat butter and sugar until light and fluffy. Add eggs and continue beating for 5 minutes.

Add dusted raisins and cashew nuts. Mix well gently. Add mashed bananas and vanilla essence. Mix gently. Gently pour sifted flour and blend lightly.

Pour cake batter into a dusted baking dish ( or paper lined ) and bake at 180 * C or 350 * F for 25 - 30 minutes until golden brown and a cake skewer inserted in the centre comes out completely free of cake mixture.

Tips for perfect baking

The cake is perfectly baked when :

It begins to shrink slightly away from the sides of the baking pan.

It springs back when pressed lightly with finger.

A cake skewer inserted in the centre comes out completely free of cake mixture.

niyahttp://www.blogger.com/profile/15677869300140226681noreply@blogger.com0tag:blogger.com,1999:blog-1707343821484989200.post-18250464819242678052009-11-17T14:28:00.007+05:302009-11-17T14:58:07.265+05:302009-11-17T14:58:07.265+05:30Awesome Maharashtrian CuisineMaharashtra is India's third largest state by area and second largest by population.

Maharashtrian cuisine covers a range from being mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet. Popular dishes include puran poli, ukdiche Modak and batata wada.

Maharashtrian Thali with Kothimbir wadi, puran poli and modak

A typical lunch or dinner usually starts with Poli (bread), accompanied by one or more bhaaji (vegetable) and a koshimbir (salad) along with some side (usually pickles).

This is usually followed by a second course of varan, aamti or rassa with rice. As with most of Indian cuisine however, each region has its own quirks, preferences and variations of the above general format.

Koshimbir is very common and healthy addition to the plate. Typically made from raw vegetables mixed with yogurt and ground roasted peanuts Danyache Kut. Raitas made with different types of vegetables such as cucumber or carrots are variants of koshimbir.

The plate (thali) served has a specific place for each food item served. The bhaaji is served in the plate on the right hand side while the chutney, koshimbir are served from left going up the periphery of the circular plate. The papad, bhaji are served below the koshimbir with the rice and poli served at the bottom of the circle closed to the diner's hand. The puran is served at the top in the inner concentric circle. The amti, rassa is served in separate bowls placed on right hand side of the diner. Water is placed on the left hand side. It is considered ill mannered to use left hand while eating.

Maharashtrian Snacks

Snacks have been an important part of the food routine in Maharashtrian households. A good number of snacks are available in eateries

Aloo Wadi

Puran Poli

Maharashtrian Snacks - Misal. Sabudana Vada, Khichdi, Aloo Vadi & Shrikhand

Srikrishna ( near Dadar station ) Restaurant / fast food famous for its '' Batata Vada ''.

Source - Wikipedia & Outlook Travellerniyahttp://www.blogger.com/profile/15677869300140226681noreply@blogger.com0tag:blogger.com,1999:blog-1707343821484989200.post-71782013828866304142009-11-17T12:23:00.004+05:302009-11-17T12:29:15.175+05:302009-11-17T12:29:15.175+05:30Kathirikai ( Brinjal ) Thokku

Kathirikai ( Brinjal ) Thokku

Serves: 2
Preparation Time : 30 minutes

Ingredients

250 g brinjals
100 g onions
100 g tomatoes
2 teaspoon red chilli powder
1/2 teaspoon turmeric powder
Salt to taste
2 teaspoon chana dal
2 teaspoon urad dal
1/4 teaspoon asafoetida ( hing )
1/2 teaspoon mustard seeds
1/2 teaspoon roasted methi ( fenugreek ) powder

1 tablespoon cooking oil
1 tablespoon chopped coriander leaves

Method

Wash and cut brinjal into small pieces.

Chop onion and tomatoes.

Heat the oil in a kadai / pan, add mustard seeds. When they start to crackle add chana dal, urad dal and asafoetida.

When the dals turn brown, add chopped onions and cook until golden brown. Add chopped tomatoes and continue cooking.

Add red chilli powder, salt to taste, turmeric powder and mix well.

Mix chopped brinjals into the gravy.

Cook on a low heat till the vegetables thickens.

Now add roasted methi powder and mix well.

Garnished with chopped coriander leaves and serve hot with rice.

Recipe Credit & Thanks - Chef Elangoniyahttp://www.blogger.com/profile/15677869300140226681noreply@blogger.com0tag:blogger.com,1999:blog-1707343821484989200.post-73914303709223682012009-11-17T08:06:00.002+05:302009-11-17T08:13:43.580+05:302009-11-17T08:13:43.580+05:30Saag Meat ( Meat with Spinach )

Saag Meat ( Meat with spinach )

Serves: 4 - 6

Ingredients

1 kg spinach leaves
1 cup water ( for boiling spinach )
1/4 water ( for spice paste )
450 g lamb ( mutton ) / beef / chicken, boneless
1 medium onion, finely chopped
75 g butter / ghee / oil
1 - inch cinnamon stick
4 cloves garlic
1/2 - inch ginger, cut in half
2 teaspoon cumin seeds
1 teaspoon coriander seeds

2 green / red chillies
2 black cardamoms
4 cloves
Salt to taste
200 ml unsweetened set yogurt
50 g unsweetened butter for garnish
1/2 cup coriander leaves, chopped

Method

Boil spinach in 1 cup till limp. Drain, cool and blanch in the processor jar. Pour into a dish.

Combine garlic, ginger, cumin, coriander, chillies, cardamom and cloves and make a fine paste with 1/4 cup water.

Heat oil in a saucepan and fry chopped onions till light brown. Add cinnamon and fry for 1 minute to flavor oil.

Add spice mixture and stir - fry for 1 - 2 minutes, stirring constantly.

Add meat and fry for 2 minutes, then add yogurt and season with salt to taste. Cover and cook for 30 minutes on a low heat.

Add pureed spinach. Cover and simmer for a further 25 minutes until the meat is tender. For chicken cook for shorter time. Garnish with chopped coriander leaves. Serve with knob of butter and with rice or bread.

niyahttp://www.blogger.com/profile/15677869300140226681noreply@blogger.com0tag:blogger.com,1999:blog-1707343821484989200.post-19320769805493943812009-11-16T21:28:00.005+05:302009-11-16T22:17:10.733+05:302009-11-16T22:17:10.733+05:30Tawa Naan

Naan is that delicious leavened bread associate with the tandoori dishes of Northern India, there, it is baked pressed against the inside wall of a heated tandoor ( brick oven ).

Here’s the recipe of Tawa Naan

Makes : 6

Ingredients

2 cups ( 300 g ) plain flour ( maida )
130 ml ( 2/3 cup ) warm milk
30 ml warm water
1 teaspoon dry yeast
1 teaspoon sugar ( for yeast )
1/2 teaspoon salt
2 tablespoon curd / yogurt
1 teaspoon sugar ( for dough )
Butter for applying ( optional )

Method

Mix 1 teaspoon sugar with 30 ml warm water. Add 1 teaspoon yeast and keep aside for 25 minutes ( cover, keep in warm place , until the yeast is completely dissolved ).

Sift flour and salt into a large bowl; add yeast mixture , sugar and curd. Make a soft and elastic dough with warm milk.

Place the dough in an airtight / Tupperware container for about 4 hours or until the dough is doubled in size.

Divide the dough into six equal portions. Roll them into balls and flatten each ball with a rolling pin to give a round chapati like shape. Then stretch on one side to form oval shaped naan ( or you can make round shape ).

Heat an iron tawa ( heavy based frying pan ) until hot. Reduce heat to medium and cook naan on both sides, ( one naan at a time ) until done ( change in the color / light brown / golden spots / nice aroma ). Apply butter and serve hot with Paneer Butter Masala / Mughlai / Tandoori dishes....

niyahttp://www.blogger.com/profile/15677869300140226681noreply@blogger.com0tag:blogger.com,1999:blog-1707343821484989200.post-88594539134881468552009-11-16T12:20:00.006+05:302009-11-16T22:40:28.968+05:302009-11-16T22:40:28.968+05:30Panchratna Dal & Pista - Kaju Katli

Panchratna Dal

( Five Lentils Dal )

Serves: 4

Ingredients

30g urad dal
30g tur dal
30g chana dal
30g moong dal
30g moath dal
2 green chillies
2 whole red chillies, broken into pieces
½ tsp cumin
½ tsp turmeric
½ tsp garam masala powder
6 cloves

6-7 small cardamoms
½ tsp asafoetida
50g butter
Salt to taste

Method

Soak all the five lentils in water for four hours.

Cook all the dals in an open vessel or a degchi. The dals acquire a special flavour when cooked in a degchi, quite different from when they are pressure cooked. This needs to be simmered for a long time.

When the lentils are cooked, heat ¼ cup, butter in another degchi-vessel. Add cumin, asafoetida, cloves and cardamoms.

When the cumin crackles, add a little water and red chilli. Now add the lentil mix and stir for two minutes. Let the lentils cook for another 10 minutes. Add garam masala, check the seasoning and serve hot with fresh coriander leaves and slit green chillies as garnish.

Kaju & Pista Katli

Ingredients

For Pista Katli:

50 g pista
500 ml water ( for boiling pistas )
40 ml water
50 g sugar syrup
2 drops lime juice
4 drops rose essence

For Kaju Katli:

50 g cashew nuts ( whole )
40 ml water
50 ml sugar
4 drops rose essence

Method

Heat water in a bowl. Once the water starts to boil, put the whole pista. Remove the pista when the water starts to boil again.

Strain the pista and remove the skin.

Mix 40 ml of water to the sugar to make a thick syrup.

Add 2 drops of lime juice to remove the scum from the sugar syrup.

Cook the sugar syrup till it forms a thick mixture ( when you pour the syrup from the spoon it should flow smoothly ). Add rose essence.

Once it is done. take peeled pista and make a fine paste in a blender ( do not add any water to the mixture ). Then add in the pista mixture to the sugar syrup and cook till it is done.

To check whether the mixture is done, take a pinch of the mixture and roll it with
your fingers. If it forms a smooth ball, then it is ready.

Once the mixture is ready, set in a tray and then let it cool. Cut it into desired shapes and serve.

Follow the same procedure for Kaju Katli.The difference is that you do not blanch the cashew nuts ( as their skin is removed ).

Recipe , Photo Credit & Thanks - Rajasthan Tourism & Chef Dominic Sequeiraniyahttp://www.blogger.com/profile/15677869300140226681noreply@blogger.com0tag:blogger.com,1999:blog-1707343821484989200.post-12905570747322621792009-11-16T05:34:00.003+05:302009-11-16T05:42:04.714+05:302009-11-16T05:42:04.714+05:30Chicken Porridge

Chicken Porridge

Serves: 3

Ingredients

1/2 cup basmati rice / silky raw rice
200 g boneless chicken
1/4 teaspoon turmeric powder ( for chicken )
1/2 teaspoon salt ( for chicken )
1 teaspoon cooking oil
1 onion, chopped
1 - inch garlic, chopped
6 cloves garlic, chopped
1/4 cup coriander leaves, chopped ( including root)
1/4 cup mint leaves
6 cups water
3/4 teaspoon salt ( or to taste )

1/2 teaspoon pepper powder

Whole Spices

1 bay leaf
2 cloves
2 cardamoms
2 cinnamon stick

Method

Soak rice in water for 30 minutes. Drain out water.

Marinate chicken pieces with 1/4 teaspoon turmeric powder and 1/2 teaspoon salt for 30 minutes.

Heat oil in pressure cooker. Add bay leaf, cloves, cardamom and cinnamon stick. Stir for 2- 3 minutes on a medium heat.

Add chopped onions. Fry till pink in color. Add chopped garlic and ginger and fry for 2- 3 minutes.

Add soaked rice, chopped ginger, garlic, coriander, mint, 6 cups water, boneless chicken pieces salt and pepper.

Close cooker. Bring to full pressure on high heat till 2 whistles and reduce heat to low and cook for 8 minutes. Allow to cool naturally. Open cooker. Serve hot. Remove whole spices while serving.

niyahttp://www.blogger.com/profile/15677869300140226681noreply@blogger.com0tag:blogger.com,1999:blog-1707343821484989200.post-36434411257528071602009-11-15T18:17:00.006+05:302009-11-15T18:28:52.590+05:302009-11-15T18:28:52.590+05:30Mutton Keema Vada

Mutton Keema Vada

Makes: 8

Ingredients

100 g mutton keema ( minced mutton)
1 spring curry leaves
1 green chilli, finely chopped
1/2 cup breadcrumbs
1/4 cup maida / all purpose four
2 teaspoon corn flour
100 ml oil for frying

For the spice paste / masala:

1/2 teaspoon turmeric powder
1 teaspoon red chilli powder
2 teaspoon coriander powder
1/2 teaspoon garam masala powder
1 onion, chopped
8 cloves garlic, chopped
1 - inch piece ginger, chopped
1 teaspoon salt
1 egg
10 cashew nuts , split

Make a fine paste of all the ingredients in a mixer.

Method

Transfer spice paste to another bowl and mix with mutton mince/ keema, breadcrumbs, maida, corn flour, curry leaves and chopped green chilli. Mix well. Keep aside for 5 minutes.

Make even sized balls and flatten them into round shapes. Heat oil in a pan / kadai and shallow fry ( medium heat ) in batches till golden brown on both sides. Serve with tea / coffee as a snack or a side dish.

niyahttp://www.blogger.com/profile/15677869300140226681noreply@blogger.com0tag:blogger.com,1999:blog-1707343821484989200.post-33148238225136866722009-11-15T12:52:00.005+05:302009-11-15T13:03:18.869+05:302009-11-15T13:03:18.869+05:30Coconut Onion Chutney

Coconut Onion Chutney
( Piyyavu galleli thambli in Konkani Cuisine )

Serves: 3

Ingredients

For the Chutney:

1 cup coconut, grated
1 green chilli or 1 red chilli
2 small onions / sambar onion / shallots / chuvannulli
1 teaspoon salt ( or to taste )
2 tablespoon water ( for grinding )
1/4 cup ( 50 ml ) water for diluting chutney

For the Seasoning:

1 teaspoon cooking oil
1/2 teaspoon mustard seeds
1/2 teaspoon cumin ( jeera ) seeds
6 curry leaves

Method

For the chutney:

Grind all the ingredients to a smooth paste in a mixer with 2 tablespoon water. Adjust the thickness of the chutney with 1/4 cup water. Mix well.

For the seasoning:

Heat oil in a pan. Add mustard seeds. When they pop add cumin seeds and curry leaves. Saute on a low heat for 2-3 minutes. Pour over chutney. Serve with dosa / idli / pongal / medu vada / dal vada......

niyahttp://www.blogger.com/profile/15677869300140226681noreply@blogger.com0