Dahi Aloo (Baby Potatoes in a Tangy Creamy Curd Gravy)....comforting ain't it !!

"Comfort food is absolutely moving upscale."
~ Danny Meyer

The world has seen a lot in the last few months. Failed banks, frozen lending, bankruptcies...a stock market like a weary phoenix, rising from its ashes then plummeting again. In turbulent times like these, don't we all need a little comfort food?!

Comfort food, as it turns out, is a global phenomenon. A case in point-- When I am asked what is the one thing that I would want to eat to make me feel really comfortable and soothe my ruffled seams; without batting an eyelid I say Kadhi-Chawal ( Mildly spiced creamy chickpea-flour based curd gravy tempered with mustard and curry leaves, accompanied by plain steamed rice).

**For a variation of the 'kadhi' see this.

And what makes it comfort food?
It's our soul food and I think these are the kinds of food you hanker for. Something that you've had as a child, as a baby. Something that goes down easily. Something that will always be true.

We all have memories of a very special dish that we ate when we were kids. Every time we eat it we feel safe and warm. We are back home. Actually, we don't even have to eat it - just smelling it triggers happy feelings. It then, not just remains food-- it's the taste, the smells, the memories of home!

Studies suggest that comfort food applies the brakes on a key element of chronic stress.

Stress or no stress, at some point in our lives we all crave comfort food. Each kitchen has its own story to tell and its own set of comfort foods. Be it the country side or the huge mansions, the city or the hamlets....all have their fair share of foods/Sunday meals that bind a family together.

I remember how after a really l-o-n-g time when I was returning home from Florida, I called up mom from the New York airport only to request her to prepare my favourite kadhi-chawal, and nothing else but that. It wasn't that I had any issues with food in U.S. Infact it was only here, that I first did try Thai and Mexican. The best pizzas were at my office cafeteria...forget Dominos' or Pizzahut! Mac n cheese ...aah!

Applebees' and Red Lobster are still my reigning favourites when it comes to fun-food. Ybor street dotted with its varied cusine houses, lured me to try the Middle-east and Lebanese dishes too. Yes, I was in a cultural melting pot but oh! how I missed home food. (By home food I don't mean the stuff that Indian restuarants' in foreign land, dish out claiming to be Indian.)

However something is amiss at times....and you CRAVE it badly! Thats' soul food...a.k.a. comfort food...mom's cooking!

The dish I talk about here is only second to my all time favourite Indian Comfort Foods.

Its Dahi Aloo. Dahi= curd, Aloo= potatoes, in Hindi.

Dahi Aloo (Baby Potatoes in a Tangy Creamy Curd Gravy):

Ingredients-

250 gms baby potatoes,boiled and chopped in halves
1 tsp cumin seeds
1/2 tsp mustard seeds
2-3 curry leaves
1 whole dried red chilli
1/2 tsp aesofoetida
1/2 tsp turmeric powder
2 tsp ground coriander seeds/coriander powder
1 cup curd, beaten
1 tsp ginger-garlic paste
1 tbsp cooking oil
1 cup water or less (depending on the consistency of the gravy)
salt to taste

Method-

In a wok, heat oil. Add the cumin seeds, mustard seeds and curry leaves. Once they splutter, add the whole red chilli and ginger-garlic paste. Add the boiled potatoes. Mix carefully.

Now add the turmeric powder, coriander powder and aesofoetida. Stir. Take care not to break the already soft potatoes.

Add the beaten curd and mix thorougly. Finally add water and stir. Season.

Cover and simmer for a minute, on medium flame.

Serve hot with steamed rice or parathas/chapatis.

Time-Off ...... & Panchmel Daal-Baati.

What a commentary on civilization, when being alone is being suspect; when one has to apologize for it, make excuses, hide the fact that one practices it - like a secret vice. ~Anne Morrow Lindbergh

No I ain't apologising nor am I offering any explanation. I know I have been away for some time....but to only replenish the spring within me that will never dry. I have taken time-off to retreat to my soul, my haven for rest. There are days in my otherwise chirpy & active life when solitude becomes a heady wine that intoxicates me with freedom. I am on a high !

Afterall its only in quiet waters that things mirror themselves undistorted.

My alone-time was not without people, yet not 'being' with them.....like the lotus flower that is amidst the muddy water yet is above it all....smiling to the sun...content being with itself.

How many times in our lives have we felt weary (not physically) about the fact that we have to keep appointments/dates, call so and so, greet, console, cheer, congratulate, finish the never ending list of to-dos, hit the gym, stay healthy, eat, cook, spend time with family and friends, go to church, play, seal deals, toil at the workplace,chill at a party.....et al.

And exactly how many times have we stopped ...shut the whole world out and be with thy ownself ?!! Its important....very important....for to be able to do all that we want to in our lives, we must take a break from all of 'it'. Trust me it works wonders. You are recharged...its theraupatic...and nothing beats this therapy. Talk to yourself....spend time with your own self, when we cannot bear to be alone, it means we do not properly value the only companion we will have from birth to death - ourselves.

And those who truly love you will help you with this. The highest task for a bond between two people: that each protects the 'solitude' of the other.

I am not trying to sermonize here, instead I am sharing with you all what I have attained in the past few days. I have been taking such "time offs"...for as long as I can remember...earlier it was more so unconciously and on hindsight I knew I was cut off from the universe when my mom used to ask me "whats wrong? has someone scolded you...or have you been hurt etc etc."; for she was worried her talkative darling was suddenly quiet.However she was instrumental in showing me the way to 'satsang'.

"Sat" means august and "Sang" means company.

These breaks became more evident when I started attending satsangs (translation: the company of learned men and women) every other Saturday. I am not someone who will renounce the world to attend religious gatherings for hours...infact I am not a religious soul. This particular satsang that I attended however was different...it did not stress that I had to pray everyday, or fast, or give offerings to Gods and Goddesses; it just suggested that I take time off to watch my deeds, my actions, my words, feel proud that He has created me, revel in the joys of humanity, respect myself for I am His child, truly love myself above all....for if I did that I would love all....this isn't selfish ...but selfless love.

I cannot put into words something that is so deep that it needs to be felt rather than heard/read.

By all means use sometimes to be alone. Salute thyself; see what thy soul doth wear.

~George Herbert

Keeping with the "simplicity" , I share with you this recipe. Its a typical Rajasthani dish, made from simple ingredients that the desert belt has to offer.
Rajasthani food was not created in a day. It evolved over the centuries of royal governance of the Rajput Maharajas for whom a lavish lifestyle and lots of good food was as important as collecting revenue from their subjects.
There is scarcity of water and fresh green veggies in the state of Rajasthan, so it is preferred to use milk, butter milk and butter in larger quantities to minimize the amount of water while cooking food.
Out of all the Rajasthani dishes, dal bati churma is perhaps the best known.

Panchmel Daal and Baati

Panchmel Daal:

This is a lentil curry comprising of five different pulses. Hence the name "panch" (five) "mel" (meeting) , meaning meeting of five varieties. It is highly nutritious and full of protein. Those of you who are watching your weight can binge on this without guilt...just skip the ghee/ clarified butter.

Ingredients-

1/3 cup split bengal gram/chana dal
1/3 cup toovar/arhar dal
1/3 cup masoor dal
1 tsp urad dal/split black lentils
1 tbsp whole moong/mung dal
3 teaspoons chilli powder
1/4 tsp turmeric powder/haldi
1 tsp coriander/dhania powder
1/2 tsp garam masala
3 cloves
2 bay leaves
1 tsp cumin seeds/jeera
2 green chillies, slit
a pinch asafoetida/hing
2 tsp amchur/dry mango powder
2 tsp tamarind/imli pulp
3 tbsp ghee/clarified butter
salt to taste

Method-

Clean and wash the dals and add 4 cups of water. Pressure cook for 2 to 3 whistles or till the dals are cooked.
In a bowl, combine the chilli powder, turmeric powder, coriander powder, garam masala with 3 tablespoons of water and mix well. Keep aside.
Heat the ghee in a pan and add the cloves, bay leaves, cumin seeds, green chillies and asafoetida. When the cumin seeds crackle, add the prepared masala paste and saute for 1 to 2 minutes.
Add the cooked dals, amchur, tamarind pulp and salt and simmer for 5 to 7 minutes. Adjust the consistency of the dal before serving and if required, add some water.
Serve piping hot.

Baati:

As the name suggests, baati in Hindi means a bowl, as this part of the dish resembles a bowl. For this you need thick ground wheat flour. If you’re getting freshly ground wheat flour , then you can specifically ask the person to grind it to make laddu bati ka atta.
If thick or mota atta is unavailable, you can go with the regular atta/whole wheat flour, but mix three cups of atta, with 1 cup of suji/semolina to make it thick, as that’s the consistency we need to prepare baati. Traditionally, baati is prepared on earthen ovens, with dried cow dung cakes burned as fuel.
However we will prepare it using the trusted oven/gas stove.

Ingredients-

3 cups – atta/whole wheat flour
1 cup – suji/semolina
1 cup – ghee/clarified butter
lukewarm water
salt

Method-

You need to make soft dough out of the atta and suji mixed with salt, ghee and lukewarm water.
Set aside for half an hour.
Make lemon sized round balls with the dough.
Bake them in an oven on 170 degrees C (approx), till it browns and forms a crisp crust.
Now, if you so desire you can roast it on the gas stove slightly with the aid of tongs, just so that the crust becomes crispier.

Dip in clarified butter/ghee, and serve with panchmel daal and mirchi ka achaar/pickled jalapenos/chillies.


Enjoy!

Cheeky Chikoo Smoothie..for the Maman and Gourmand Smoothie/Shake Recipe Contest!

An excerpt from our life; the morning of April 28th 2009.

DH: “Hun I don’t want to have anything for breakfast…not feeling like it.”

Me: “ What…not again…I am not letting you go till you have breakfast…it’s the most important meal of the day.”
DH: “In that case just give me liquid breakfast…one of your fruit smoothies/milk shakes…you have chickoos in the fridge..right?!”

Well that is how the Sapodilla fruit smoothie came about. In my quest to provide wholesome nutrition (without tipping the balance) to ourselves,at breakfast. Here is my Cheeky Chikoo smoothie (pardon the pun). ;p




I am a fruit-person (from the dessert-first type category). If you are a regular reader ….you would know the concoctions I have made using fruits.
Try my Austrian Walnut-Strawberry Torte, or spoon out my Bluberry-Papaya Syllabub, or my prize winning Persimmon & Walnut Croquants Trifle, or the Dragon fruit brownie in true fusion style, the Berry Jam, or the more recent Alphonso milk shake...to name a few. I love fruits and I love having them plain as well as in innovative forms.

I added a little ground almonds to this smoothie to make it healthier and it imparts a beautiful nutty flavour to the drink. Since the chikoos were extremely sweet I did away with the sugar too. It’s a simple, no-hassle smoothie prepared in a jiffy.
(Ideal for working couples with/without kids, especially if their significant half/child doesn’t like the idea of having to ‘eat’ breakfasts.)

The fruit of the Sapodilla tree is called Chikoo /Sapota in India.
The use of ripe chikoo in our diet gives agility and freshness.
It activates the performances of intestines. It eliminates the excessive bile in the body.
Infact the Ayurveda has held this humble fruit in high opinion…just do a google search and you will know what I mean.
It is one of the few fruits that have edible skin. I just wash them and slice the ripe brown fruit. However I skip the skin when preparing my smoothie/shake.

Not many of us know that the latex extracted from the chikoo stem forms the base material for the chewing gum.

Cheeky-Chikoo Smoothie

Ingredients-
2-3 ripe medium sized frozen chikoos/Sapodilla fruit, washed,peeled & de-seeded
1 ½ glasses skimmed milk, chilled
1-2 tbsp sugar (optional)
3 tbsp ground blanched almonds (which I keep ready in the fridge at all times)


Method-
In a blender puree the chikoo fruit with the ground almonds. Now add the milk with sugar, if using.
Blend on high and serve chilled.
This smoothie is pretty filling and a glassful only keeps you satiated till lunch.

Update: I have edited this post as a few friends wanted to vote for my drink for the contest. However thats not happening as I am not listed. Just a tiny glitch in the contest rules and my entry. No problems. Thanks all ..anyways!

Malaai ki Subz ....from my Mom.

“ A good cook is one who not only makes great food, but makes food taste great with what is available at hand.”
-- My late Nani ji

(the greatest cook I have known from close quarters, followed closely by mum)

That’s my maternal grand ma for you. I have discussed at length about her in few of my earlier posts, like this one.
She was the first one who instilled in me the desire to enter the kitchen and cook up delicacies in a jiffy with local stuff, food that enticed all the senses of sight, sound, smell, taste and feel.

We talk about plating dishes now, but she had taught her daughter and grand-daughter about presentation a long time ago. You would want to eat all that she dished out.

My mother being her direct descendant has inculcated the same skills and has obviously (like all future generations) has improved upon them. This is one such dish—
Malaai ki Subz.

I don’t know how many of you out there, collect the malaai (cream) of milk; like my mom I have been in the habit of collecting the milk’s cream/malaai.
It serves two purposes…
1) this makes the milk you drink comparatively less in fats.
2) also, you don’t have to but tetra packs of fresh cream , when you have it in your fridge at all times.

Like most of my dishes this one too has a story. It was when I was in standard eleventh (I guess), when in my ever varying tween moods I had given impromptu invitations to two of my buddies for lunch, without even informing my mum( read designated chef).

Anyways I did surprise my mum with my two friends. I didn’t have to tell her that they would be staying for lunch, for in my home it was a given that guests would be fed as if there was a gala party. So while mum had made lunch only for me, she had to check the pantry and the fridge to come up with something quick for all of us hungry souls.

It was then that this subzi was born. It was made with malaai/ milk cream and some aromatic Indian spices. And with a few veggies thrown in, the malaai was well disguised (urrgghh ! how we hated malaai back then), and the dish lip smackingly good.

I made this dish today, for lunch, as I wanted something tasty yet simple with no elaborate preparations. After which I called mom to tell her that she has taught me so much while not actually saying a word. Thanks Maa!!




Malaai ki Subz
Ingredients-
4 tbsp malaai/milk cream
a pinch of cumin
2 tbsp chopped onion
1 medium sized potato, boiled and cubed
2 tbsp chopped tomatoes
2 tbsp carrot, diced
2 tbsp frozen peas
1 tbsp green bell-pepper/capsicum, diced
½ tsp ginger-garlic paste
a pinch of garam masala ( an indian spice mix)
½ tsp chopped green chillies
1 tsp cooking oil
salt to taste

Method-
In a wok, heat oil, and add cumin seeds. Once they splutter add the chopped onions and sweat them a little.
Now add the tomatoes, carrots, capsicum, peas and chillies . Add the ginger-garlic paste and garam masala. Add salt as desired. Cook covered for half a minute, stirring occasionally.
Finally add the boiled potatoes and milk cream. Stir well.
Serve hot with parathas/ chapattis.

I share this with Mahimaa for her 15 minutes cooking event, and with EC for her WYF Quick Meal event.

Sincere apologies....with the 'King of all fruits'.

Friendship isn't a big thing - it's a million little things.

I know I am very late in posting this, but trust me when I say that I have been extremely tied down with home-shifting, either family and friends visiting over or we making courtesy calls. (Infact as I write this post my hub's busy booking tickets for another trip in May.)

There have been festivities but not without certain mishappenings innundating all this time. In the past month I have seen the frolic of a 'mundan' (a hindu ritual where the kids head is clean shaved) of my nephew, starkly contrasting the deep anguish followed by nervous calm when my maternal uncle lived through a major cardiac arrest.

In all this flurry I admit to have ignored my 'virtual' home and friends. All the wonderful endearing comments and concern as to how I am and whether I am doing fine makes me guilt ridden. For all those who showed concern and who remembered me in my absence, who support me always....I seriously love you guys! You all rock!!

Please accept my apologies though.

Quite true that friendship is a million little things.....a million kind words/thoughts lighting up my day!

It was a love affair long before we knew what love was. They were golden, dripping with a heavenly juice, fleshy and aromatic. As kids we didn't understand why we could gorge on them just once a year, but were happy just to be able to dig into them. The perfumed 'Alphonsos', the green 'Dasheharis', the succulent 'Chausas' and the golden skinned 'Langdas' (I am still intrigued why its called a 'langda' which means crippled), gleaming in their jewel tones - red, yellow and dark green.Decades later, the mango still has such a magnetic hold on my generation. Is it because it is so much more than a mere fruit? It represents a rite of passage, a time of giddy childhood, of endless summer days and life stretched into infinity - an unending field of gold, an abundant orchard of luscious mangoes dangling from countless shady trees....


Mangoes are ephemeral - here today, gone tomorrow - so many Indians hoard them and have found ways to keep the gem-like fruits with them as long as they can. Green unripe mangoes are pickled in so many different ways, to be drawn out in the cold of winter, to be relished - summer relived. Another delicious pickled treat is mango murba - mangoes marinated in a sweet sugar sauce, with garlic and black onion seeds. It's a real comfort food when eaten with a bowl of kichdi (rice gruel) or a chappati - you can feel all's right with the world. For a full-blooded Indian, any time is mango pickle time, and a dollop of ambh achaar enhances any meal.


Where did this wondrous fruit come from and why does it have such a hold on the Indian psyche?

The earliest mention of mango, Mangifera Indica, that means "the great fruit bearer," is in the Hindu scripture dating back to 4000 BC. The wild mango originated in the foothills of the Himalayas of India and Burma, and about 40 to 60 of these trees still grow in India and Southeast Asia.

The mango is a member of the Anachardiaceae family which includes poison ivy, cashews, and pistachios.

So passionate are modern day Asian Indians about their most adored fruit, the cultivated mango, that during mango season in India, families actually argue heatedly about which of the many varieties is best for their favorite mango dishes. For the rest of us, we're just delighted to welcome mango season ( the only good thing about the otherwise sweltering heat), enjoy the luscious tangy fruit that dribbles down our chins, and leave the fistcuffs out of it!

According to M. Varadrajan, author of The History of Tamil Literature, the eye of a woman is compared to a tender mango cut in half, with the stone being the pupil of the eye. Alexander the Great was a big fan of Indian mangoes and The Mughal Emperor Babur called it "O Fairest Fruit of Hindustan."

Alphonso Milk Shake
Ingredients-
1 medium sized alphonso or any mango of your choice
1/2 litre of skimmed milk
2 tbsp sugar (adjust according to sweetness of mangoes)
a pinch of ground cardamom

Method-
Blend all the ingredients together in a juicer/blender.
Serve chilled with cubes of golden ripe mangoes.



Folklore

India is a country rich with folklore that sometimes becomes woven into cultural rituals as well as religious ceremonies, and it's little surprise that it's India's national fruit.
It is said that the Buddha was given the gift of a whole grove of mango trees where he could rest whenever he wished. From that time on the mango tree was held in awe as capable of granting wishes.
So revered is the mango tree in its home country that it has become a symbol of love.

(A symbol of the love and adoration I have for my readers/friends and well wishers. I thus offer this exotic fruit as apology.)

Offerings of mango leaves are presented at wedding ceremonies, a ritual that guarantees the couple will bear many children.
In the villages there is a powerful belief that the mango trees grow new leaves each time a son is born. To herald the new birth to their neighbors, doorways are decorated with mango leaves.

Old Sanskrit writings reveal a legend of deep love and beauty that sprang from the mango tree. It was the daughter of the sun, Surya Bai, who transformed herself into a golden lotus to evade persecution of an evil sorceress. The sorceress became angry when the King of the land fell in love with the beautiful lotus, and she burnt it to ashes. Good overcame evil when a magnificent mango tree sprang from the ashes and Surya Bai stepped out from a ripe mango that had fallen to the ground. The King instantly recognized her as his long lost wife, and the two rejoiced.

Health Benefits

Revered not only for their exotic sweetness and juicy quality, mangoes are known for their many health blessings. They contain an enzyme similar to papain in papayas, a soothing digestive aid.

In India mangoes are used as blood builders. Because of their high iron content they are suggested for treatment of anemia and are beneficial to women during pregnancy and menstruation. People who suffer from muscle cramps, stress, and heart problems can benefit from the high potassium and magnesium content that also helps those with acidosis.
One lab test turned up rather startling results that raised mangoes to the "highest perch." Mango juice was poured into a test tube that contained viruses. Shortly, the viruses were destroyed.

Microwave 'Sattu' Tarts... & ATOM

Cooking is like love. It should be entered into with abandon or not at all. ~Harriet van Horne

I am a staunch believer of the above adage. So when I got into cooking for my love, after wedlock; I made sure that I didn't restrict myself to only Indian cooking , which incidentally is one of the largest and widely varied cuisine type, afterall 'she' is the oldest and the biggest republic known to the world !

I am always on the look out for new dishes/recipes... constantly stretching my boundaries....challenging myself...and the kitchen provides me with limitless oppurtunities. My haven, and as some dear readers rightly observed that I spend a lot of time in the kitchen..isn't it inevitable with all the infinite possibilities that entyce me.

I want to share here what chiselled my adventurous soul.

My father is a man well-travelled...knowledgeable about people and their ways. I remember the first time I went to a gourmet restuarant (that is the first time I can remember/was aware); my dad handed me the menu and told me to place my own order; while my mum vehemently told my dad otherwise, that he should not let a five year old kid decide what she wanted to eat. In any case I placed my order and ate it all (more so beacuse I wanted to show that I am a grown-up well-mannered girl finishing her plate..;p).

I have always strived to be like my dad, ..perfect...to be an all rounder...be able to strike up a conversation with anyone...on any topic...to be giving and kind....to laugh and be brave. Come to think of it I have been influenced more by the men in life ...can't ignore that I have grown amongst boys, my cousins(mostly brothers), uncles, grand pas'....though my dad being the vital influence.

He is a worldly wise man and unconciously has influenced me in slightly more ways than my mom. My whole character has been shaped on his ideals. I was never the cliched daddy's princess , infact I was constantly questioning with him...arguing...debating...(yes! I wasn't an easy child). He had taught me to think for myself...decide, and then stick by my decisions...hence all the questions and I wouldn't rest till I had the answers convince me. (chuckle)

My mum still says that I was a dare devil born within a body of a girl..a rebel of sorts, all her life she has kept telling me "behave like a girl"..."be a little fearing/coy"...lol..., however she is my grounding-factor.

So taking on my dad, I also have a streak for explorations.....even in the field of cooking/eating. I am blessed that my darling hub shares my passion. We both love having fun...taking pot shots at each other....living on the edge...adventurous...yeah.. we were meant to be..lol. (Touch wood!)

I have dabbled in Indian, Chinese, Japanese, Thai, Italian, French, Greek, African, European cuisines and everything in between! Well that obviously doesn't mean I have made every dish of every cuisine...but hey I have walked the Earth only for twenty-five years yet. :)

We will keep to French cuisine today as this post was inspired by ATOM (A Taste Of Mediterranean)'s current region- France. The event is brainchild of Tony. You can read more about it at Fanny's blog too.

Tony and his Mediterranean blogger friends are on a globe-trotting spree. Every month they will travel to a different region of the Mediterranean by recreating traditional dishes using their own individual styles...ofcourse having fun along the way. They have some gorgeous stamps of each region...which is a collector's item...and I intend to collect all the stamps.

"The French... have surrounded food with so much commentary, learning and connoisseurship as to clothe it in the vestments of civilization itself... Cooking is viewed as a major art form: innovations are celebrated and talked about as though they were phrases in the development of a style of painting or poetry... A meal at a truly great restaurant is a sort of theatre you can eat."
--Richard Bernstein, The Fragile Glory

Indisputably, one of modern France's greatest treasures is its rich cuisine. The French have an ongoing love affair with food, and their reverence for time spent eating is evident in any culinary establishment nationwide. It is also manifested in the traditional family gatherings around the home dinner table, particularly the Sunday mid-day feast which is prepared lovingly over many hours and consumed leisurely through a bevy of appetizers and main courses, usually accompanied by a number of wines and often lively discussion which tends to center on political topics.

It is interesting to note-

What is perhaps less widely recognized is that France's reputation for fine food is not so much based on long-held traditions but on constant change.

In fact, the general expectation of good eating is a relatively new experience for the French. At the time the Bastille was stormed in 1789, at least 80% of the French population were subsistence farmers, with bread and cereals as the basis of their diet, essentially unchanged since the time of the ancient Gauls nearly two millenia before.
The era of the French Revolution, however, saw a move toward fewer spices and more liberal usage of herbs and refined techniques, beginning with François Pierre La Varenne and further developing with Napoleon Bonaparte and other dignitaries, Marie-Antoine Carême.

When it comes to French cuisine, I am yet to try home-made puff pastry....yes I know store -bought do well too...but its my deepest desire to learn the process. Secondly I want to make tarts more often. I do not have any ramekins here, nor muffin trays...yet I made my first tart here in Hong Kong and that too in a basic microwave(not the convection one)....I just couldn't beat the urge to break from tradition. (I can't change me...lol.) Tarts...err..life made easy and quick. ;p

I made my tart savoury, for if you have been regularly reading my blog you would know that sweets rule here...its no wonder I am a dessert-first type of a person. So to balance the yin-yang of this blog I had to make my tarts savoury. :)


This is a twist from the classical pâte brisée, in that that I have used 'sattu' in addition to the regular pastry/all purpose flour and added minced chives to the pastry dough.

'Sattu' is a coarse flour made from various dry roasted grains like roasted barley and dry roasted Bengal gram or 'kala chana' which are actually black chickpeas, not the commonly seen, beige coloured chickpeas most people are familiar with in the West. It has a distinct nutty flavour and is high in proteins, fibre and betaglucan.


It is difficult to assign it an English name that makes sense, so I will just call it sattu.





The fact that the tart turned out right on my first attempt has already raised my spirits by quite a number of notches. I’m not sure what your experience with making tart dough has been like, but mine involved apprehension and nervous excitement. I stopped short of consulting the stars before I embarked on this microwave tart-related endeavour. So, after working my way through a significant number of recipes, I finally arrived at what I call the perfect MW tart dough. The one I made isn’t a classic pâte brisée, but I do adore the richness of this thin crust. It is crisp and flavourful and ofcourse highly nutritous.








Microwave 'Sattu' Tarts


Ingredients-


For Tart Shell (makes four tarts)--
1 egg,cold
1/2 cup butter, chilled
3/4 cup all purpose flour
1/2 cup 'sattu'
a pinch of salt
2 tbsp chopped chives
cold water (for sprinkling)



For Filling--
1 1/2 cup baked beans (either store bought or home-made**)
1/2 cup mozarella, chilled and cubed
2-3 cherry tomatoes, sliced--for garnishing
1 tsp garlic
2 shallots, finely chopped
salt and pepper to taste
1 tbsp butter





Method-


Tart Shell
In the bowl combine flour, sattu, chives and salt. Add in chunks of butter and pulse (in a food processor) or cut through with wooden spoon/butter knife carefully until the mixture resembles very coarse sand.

Note: Do not use too much of your hands, for too long as the heat from the hand will soften the butter fast.


Next,make a well in the center of the flour/meal and crack open an egg in it. Now incorporate the flour slowly to form a soft pliable dough, but not too wet/sticky nor too stiff.
(Use chilled water, if at all required to form the tart dough.)


Wrap the dough tightly in cling foil and refrigerate for 1.5-2 hours.
Roll out the chilled dough to about 0.5 cm in thickness. Using a glass rim cut circles of approximately 8 cm in diameter (pic above) / into a circle large enough to fit your tart pan.


I used the base of my ceramic mugs after inverting them, to make these tarts as I did not have a tart pan.


Press the dough to the base of the inverted mug, without stretching it and pinch any excess off along the edge.
Prick the the dough with a fork several times and bake in the microwave for 5 minutes on medium high.
(In case of using a tart pan, 'bake blind'.)


Cool completely before filling.




Filling
In a saucepan, heat the butter. Add the shallots and garlic. Stir.
Add the baked beans. Season with salt and pepper. Mix well and simmer for a minute. Cool.

Add the filling to the individual tarts. Garnish with cherry tomatoes and top with the cheese.
Bake in MW for 30 seconds on high.


Serve.
I served mine with a dash of coriander viniagrette.







We had these tarts in breakfast and for lunch. Filling and oh so good...I just can't get enough! :D

I also send this over to My Legume Love Affair hosted by Srivalli, the brainchild of Susan.

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**Home made baked beans are easy to make. Here is one way I make them.

Step 1-Soak 1 cup of red beans/rajma overnight.

Step 2-The next day, place beans in a large pot and add enough water to cover the beans. Add a pinch of bi-carb/baking soda + 1 tsp of salt and place on medium high heat to boil.

Once the water comes to a rolling boil turn off the heat and remove the beans from the stove. Allow to sit for one hour. This is called a “quick soak” and will soften up your beans and allow them to cook faster.

Step 3-After letting the beans soak for one hour place them on the stove once again and bring water to a boil again. Once the water boils turn the heat down so that the water is still boiling but won’t boil over the top. Boil the beans this way for 1½ hours or until they “pop” (skin breaks open).

Step 4-Once the beans are cooked/done. Remove from heat and drain the water. Place the beans in a crock-pot. Add 2 cups of ketchup with 1 tsp of dried oregano flakes and 1 tbsp of butter. Cook covered, on low heat for half an hour or so.

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Update: On Vibaas prompt I also send the first picture over to Bee's Jan Click Event @ Jugalbandi.

Cheesy Beans on Baguette......& Gong Hei Fat Choy/ Jai Hind !

“Red beans and ricely yours."

Louis Armstrong loved red beans and rice so much he signed his personal letters thus.

Who says cooks don't need breaks....well certainly I do. Its Chinese New Year (Gong Hei Fat Choy) and the biggest holiday time here. Made some delectable stuff about which I will post later(please be patient!)

Its the 2009 Lunar New Year Cup soccer tournament and hub is having friends over so will have to make some (read 'a lot') snacks and drinks for everyone. And I am making my popular (by demand) Cheesy baked beans on Baguette with some Masala Cola.

Baked beans are a classic example of a "loss leader", a product sold by supermarkets for an abnormally low price, often less than cost. If you are in the US, you might ask where can I get Baked Beans. There are a number of places I know in the Seattle area, Cost Plus (various locations), English Pantry (Redmond), you can also ask the guys at the Kangaroo and Kiwi Pub in North Seattle.
Baked beans are to be found everywhere and its a great way to sneak in proteins in vegetarian diets and kids who are picky eaters.

This is one appetizer I serve when I have surprise guests or large crowds to please. I have been making these for as long as I can remember. They were a hit when I made these for my friends when they were over at my place for "group-studying"...supposedly.

Its simple and is put together in just two minutes...no I am not exaggerating. My version is tasty, simple and extremely quick.


Cheesy Beans on Baguette
Ingredients-
1 baguette (or any other crusty bread)
1 can baked beans (Heinz or any brand)
1 tsp garlic
1 tsp olive oil
1/2 tsp salt
1/4 tsp cayenne pepper
handful of black olives, sliced in halves
1 cup grated cheddar cheese


Method-
In a microwave safe bowl, pour the canned baked beans. Add salt, cayenne pepper, garlic, olive oil and mix well. Microwave for 40 seconds on high.

Meanwhile, slice up the baguette and toast the slices, in the middle rack of your oven for 30 seconds.

Place the baguette slices on the serving plate. Spoon out a tablespoon of the beans on it. Top with grated cheddar and olive slices. Heat for another 20 seconds or so.

Voila! Its done.


I send this over to the SuperBowl night at Cathy's place.

And to all fellow Indians out there--- A very happy and cherished Republic Day! Jai Hind!

Chicken Gazpacho

“Cold soup is a very tricky thing and it is the rare hostess who can carry it off. More often than not the dinner guest is left with the impression that had he only come a little earlier he could have gotten it while it was still hot.” -Fran Lebowitz, journalist

I got acquainted with this refreshing soup for the first time when I was working with HSBC. A Latin American colleague of mine introduced me to this soup. Now at my mum's place, a soup means it has to be piping hot...or its not a soup, so I never really tried making this.

However my hub has trotted the globe quite a bit and I guess is worldly-wise (grin) and is far more adventourous than I am ...even in terms of the food he eats.(chuckle!)
I have made several versions of this gazpacho, as I don't like repeating my dishes ...unless absolutely necessary...lol.
So without much a do I made this soup today morning for breakfast...(trying to keep it slim and healthy....as long as I can) !

This classic chilled tomato soup is chock full of garden-fresh vegetables, cholesterol free, and made with very little added oil. My twist to this classic is only in adding shredded poached chicken to the otherwise garden-full bowl !


Chicken Gazpacho
Ingredients-
1/4 cup diced red-peppers
1/4 cup diced yellow pepper
1/4 cup diced carrots,slightly blanched
1/4 cup or less chopped green beans,blanched
2-3 small green chillies (adjust according to taste)
2 tbsp vinegar
1 celery stalk, chopped finely
1 stalk of spring onion, chopped
2-3 basil leaves,minced
2 cloves garlic, minced
1 tsp cumin powder
1/2 cup cooked fusilli (optional)
a dash of olive oil
4-5 cups of vegetable broth/chicken broth
1 large ripe tomato,boiled and pureed
1/4 cup tomato juice
salt & pepper to taste
1/4 cup shredded poached chicken (optional)


Method-

In a saucepan boil 2 cups of water and add the diced carrots and green beans, for a minute. Immediately drain them and place under cold tap water.

In a blender add the garlic, chillies,tomato puree, tomato juice,vinegar, celery, half of the red & green peppers ,half of the carrots and puree them together with the broth. ( I like my gazpacho not so thick/creamy so I added more broth.)

In a heated deep bottomed pan, add the olive oil with the chopped spring onions, basil leaves, cumin powder, remaining red & yellow peppers, blanched green beans and remaining carrots. Stir.

Finally add the puree with the broth. Season with salt and pepper. Add the shredded chicken and fusilli. Remove from heat and let cool/chill.

Serve warm/chilled (traditionally its served chilled) with croutons or cheese bruschetta.





During its long, arid summers, Andalucía cools itself down with chilled gazpacho, a hearty and pungent soup that has gained fame throughout the world for its amazing thirst-quenching quality.

Often described as a liquid salad, gazpacho descends from ancient Roman concoction based on a combination of stale bread, garlic, olive oil, salt and vinegar. As Romans labored to build roads and aqueducts across Spain in the scorching heat, this soup replenished them with the necessary salt and vitamins lost through physical exertion.

Later, shepherds and farmers added vegetables to make it more hearty and satisfying. Because tomatoes and bell peppers were not indigenous to Spain, these ingredients were not added to the soup until after Spain's discovery of the New World. Since that time, gazpacho has remained relatively unchanged - an unpretentious soup designed to quench the thirst evoked by the unrelenting Spanish sun.








Note: This soup can be made vegetarian/vegan by skipping the chicken and/or adding tofu/cottage cheese cubes instead.



I share this with HotM(Heart of the Matter) which is dedicated to healthy cooking and eating.

Creole Baby-Mac Salad with Coriander Viniagrette

"A man too busy to take care of his health, is like a mechanic too busy to take care of his tools."

--Spanish Proverb

My apologies to all my readers, for having been away from blogosphere for the past couple of days. I started my blog on October 15th 2008. Its been a joy ride since then, untill a couple of days back when I came across an unwanted element here on blogosphere (my first bad experience). The person in question has been notoriously involved in chatting up young women bloggers and bothering them (which I later found out from fellow bloggers). I was taken aback when the person dared to leave a comment on one of my posts saying that he has saved my profile picture to his screensaver....talk about pliagrism!

For once I actually thought I should delete my picture.I was upset and very disturbed. But then my hub...my rock...cajoled me into being brave and reinstated the point that this is a public forum, so I should take this incident with a pinch of salt. A few blogging friends too advised the same.



All my readers, my blogger friends, my visitors,...you guys are my support system! I owe it to you and so I had to share this with you all.
I was not going to sit back and let things happen. I want to forewarn my friends here. Be cautious and lets stay united!

We had gone for morning walks lately, as the weather is not all that chilly now. So keeping in with the healthy streak I made some quick macaroni salad.



Creole Baby-Mac Salad with Coriander Viniagrette

Ingredients-
Coriander Viniagrette- (can be made ahead and kept in jars,in the fridge)
1 tbsp white wine
2 tbsp lemon juice
4 tbsp extra virgin olive oil
1/2 cup coriander leaves
2 tbsp champagne vinegar/plain white vinegar
2 tsp coriander seeds
1 tsp finely minced garlic
a pinch of sugar
salt and pepper to taste




For the salad-
1/2 cup sweet corn kernels
1/2 cup chopped cherry tomatoes
3 salad shallots/onions, minced
1/4 cup green peas
1/4 cup shredded carrots
1/2 tsp capers
1/2 tbsp minced green/red chillies(adjust according to taste)
3 cups baby elbow-macaroni,cooked
a dash of olive oil



Method-

Coriander Viniagrette-
Roast the coriander seeds slightly in a pan,over medium flame.
Put all the ingredients, except the oil and the coriander, in a blender. Process until smooth.
With the blender running, slowly pour in the oil until it’s well blended.
Chop the remaining coriander very fine and stir into the dressing.
The coriander taste is very strong, start with 2 tblsp and only increase the quantity if you want a stronger-tasting result in your salad.


Note:This vinaigrette is an excellent marinade for ribs or fish. If you like a stronger lime flavour add 1 tsp lime zest to the blender as well.




Now, for the salad--
In a bowl,mix all the ingredients (for salad) and toss with 2 tbsp of the coriander viniagrette.
Check seasoning and serve with some refreshing lemonade.



See the lbs vanishing!! :D

Louisiana Creole cuisine is a style of cooking originating in Louisiana (centered on the Greater New Orleans area) which is a melting pot cuisine that blends French, Spanish, Caribbean, Mediterranean, American, and African influences. It also bears hallmarks of Italian and German cuisine. There are some contributions from Native Americans as well.



South Louisiana has two unique cuisines: the Creole cuisine with its rich array of courses indicating its close tie to European aristocracy, and Cajun cuisine with its one potmeals, pungent with the flavor of seafood and game.



Most people eat to live, Creoles and Cajuns live to eat! Their very existence is food, more food and still more food! They are not greedy and certainly not selfish. They will gladly share a meal with you, offering the choicest morsels for your pleasure. They have adopted the Spanish "my house is your house" philosophy and are happy to make sure your stomach is full.



What is the difference between Creole and Cajun cooking? Most Louisianians claim the answer is simple. Many of the early Creoles were rich planters and their kitchens aspired to the grande cuisines. Their recipes came from France or Spain as did their chefs. By using classic French techniques with local foodstuffs, they created a whole new cuisine, Creole cooking. The Cajuns, on the other hand, were refugees who relied on their Acadian cuisine tradition and made the best of what south Louisiana offered merely to survive!



The Creoles were the European born aristocrats, wooed by the Spanish to establish New Orleans in the 1690's. Second born sons, who could not own land or titles in their native countries, were offered the opportunity to live and prosper in their family traditions here in the New World. They brought with them not only their wealth and education, but their chefs and cooks. With these chefs came the knowledge of the grand cuisines of Europe. The influences of classical and regional French, Spanish, German and Italian cooking are readily apparent in Creole cuisine. The terminologies, precepts, sauces, and major dishes carried over, some with more evolution than others, and provided a solid base or foundation for Creole cooking.



Creole cuisine, then, is that melange of artistry and talent of cooking, developed and made possible by the people of various nations and cultures who settled in and around New Orleans, and is kept alive by Louisiana sharing it with the rest of the world.

I take this over to the Housewarming party hosted here.

And to none other than Presto Pasta Nights, held by Ruth (of Once Upon a Feast) and co hosted by Erin (of The Skinny Gourmet).

To health and happiness!

"..Would you like some FRIES too?"

"Little fry, who made thee?"

French fries/chips are thin strips of potato that have been deep-fried. A distinction is sometimes made between fries and chips, whereby North Americans refer to any pieces of fried potatoes as fries, while in the UK, long thin strips of potatoes are sometimes called fries to contrast them with the thickly cut strips, which are always referred to as chips.French fries are known as frites or pommes frites in many parts of Europe.

Potatoes are my favourite as you would know from this, and you will always find them in my kitchen,they are very versatile and more so because I can cook up something quickly for unexpected guests. Be it a snack or a meal...potatoes are very very handy.

The potato seems to us today to be such a staple food that it is hard to believe that it has only been accepted as edible by most of the Western world for the past 200 years. Potatoes were first found to be used by the Incas (living in the Andes), as early as 750 B.C.







I made these last evening to go with some hot cocoa and my healthy chicken burger. Thin and crispy , just the way we like it.

French Fries
Ingredients-
2 large potatoes
Kosher salt
oil for deep frying

Method-
Cut the potatoes into strips. No fixed sizes..as thick or as thin as you like.
Place in a large bowl of cold water as you're slicing.
Soak potatoes in ice cold water for 1 hour at room temperature. Drain well; pat dry with paper towels.
Heat oil in deep fryer to about 375°. Deep fry the potatoes in small batches, till they are floppy and turn golden yellow and crsip.

Tip: Just heat oil for 4 minutes in a deep frying pan, once the oil starts smoking, reduce the flame to medium. Wait for about 30 seconds before you start frying the potato strips.

Drain the homemade french fries on paper towels then keep warm in the oven while frying remaining batche. Sprinkle with Kosher salt and toss.

Serve with ketchup/mayo or just plain.







I share this dish with the Weekend Cookbook #36 challenge hosted by Sara.

And to FIC-Yellow hosted by Harini a.k.a. Sunshinemom.

Frothy Banana-Cognac Smoothie

“On a traffic light green means go and yellow means yield, but on a banana it's just the opposite. Green means hold on, yellow means go ahead, and red means where the hell did you get that banana at..”

Weekends are ours'....no hurry..no work...no botheration. Sleep till late..its catching up on the lost sleep of the week days.We woke up real late in the morning on Saturday, had a good tall glass of Banana-Cognac smoothie(talk about weekend drinking...lol), then decided on a restuarant we would go to for lunch...err brunch.It was a good start to what was going to be a tiring day, ending up in an unexpectedly harried search.

While on our way we spotted a huge gathering and hustle-bustle in place of what used to be the beautiful quiet Victora Park here. The HKBPE fair.
We decided that we would go for our meal, after a quick stop at the Hong Kong Brands Products Expo. It was mere curiosity that led us to the exhibhition, but we are glad we allowed our inquisitiveness to take the better of us. It was simply w-o-n-d-e-r-f-u-l! With so many top brands and so much to see...like all the vibrancy...all the colour that Hong Kong has ...was all at one place.

It was fun visiting each stall and trying out new things...like putting your palm in a tub of (mild) hot liquid wax (which initially you thought was water) so that I can get my skin tested..(ughh! it was sticky) and well my baby-skin was just fine for my age...lol. Then we went on to the Food-Zone (my favourite) trying all the sweet and savoury dishes on offer..the exotic fruits....sun-dried sea food...wines, sauces,blackbean garlic pastes etc, wafers, home made steamed cakes, varieties of green tea..even a guava tea....the sheer variety was mind boggling! After six hours of endless shopping and ending up buying so much stuff...that we exhausted all the cash(cards not accepted) we had just drawn from the ATM in the morning (and which was plenty because it was worth four three-course meals for two people). It was only then that we stopped...or rather had to..lol.

Now for the unpleasant and frantic part of the day--We came back home to drop off our shopping before we headed for an early dinner. While unpacking and sorting out the stuff , we realized that we had lost a big packet of stationery that I had lovingly picked as gifts for my nephews and sis back in India and (since I am crafty and creative) for myself too. A few picture frame balloons,paint-me and blow-up pictures, glitter fabric colours, stain glass cut outs and some D-I-Y stuff.

As the HKBPE visit was undecided, we weren't carrying our back pack..so all the packets were hand held, and one of it might have slipped without us noticing, in the heavily crowded fair. :(
We searched high and low but to no avail...it was S-A-D...I am batting my moist eyes even now as I write. We did register our concern at the Informations/Lost & Found Stall at the fair, though I do not expect any outcome of it. :(

I tend to get upset if I lose anything....my hunger had vanished...I wasn't tired anymore...my legs weren't paining any longer(or I couldn't feel )....I was searching frantically....all I wanted was my lost packet. Hubby dear made me some Banana Smoothie again to comfort me a little. He is the calming factor in my life...I am the one who gets worked up easily.
Anyways, after a lot of consoling and banana drinks...we did go for dinner. Whatever has to happen...happens! (s-i-g-h!!)

Banana-Cognac Smoothie

Ingredients-
(for two tall glasses)

1 cup eggnog (Cognac-rum flavoured)
1 cup rum
2 bananas
2 cups of 2% milk, chilled
pinch of nutmeg
pinch of cinnamon
2 tbsp brown sugar
chocolate shavings for garnish

Method-
Blend everything (except chocolate shavings) in a blender. Serve garnished with dark chocolate shavings.
Note: I skipped the natural/flavoured yogurt as I am a milk-child. :)

This is one of the few treats you only get this time of the year--eggnog, so we combined that delicious eggnog flavor with a smoothie-- a calming drink for harrowing nights like ours.



This goes out to Lubna (of Yummy Food) who is hosting FIC-White, an original creation by SunshineMom/Harini (of ToungeTicklers).

Cooking with Alicia & Annie--Easy Pancake Mix

I have always watched my mom being busy in the kitchen all day long to make delicacies for us...her way of showering us with love. To her food and love are synonymous.

So now after being married, whenever we visit her in Kolkata, shes' so caught up in the kitchen that she hardly gets time to relax and have a chat with me...a long mother-daughter chit-chat, alas!

And this isn't the story of my mother, but I presume all mothers around the world. The best conversations for them happen in the kitchen!

Ever since I have been looking for ways to make life easier for all the moms that toil hard in the kitchen to pass on the love with which they have prepared the food, to their beloveds who relish the fruits of their labour. I understand traditional ways of cooking should be kept alive, but with the fast paced times that we live in, a little ease and speed is most welcome; especially with working mothers and the 'jack(oops...jill)-of-all-trades' woman of today. In the end it all boils down to cooking healthy and tasty morsels in a jiffy. No harm done!

Heres' another of my cheats, (as I call them) using which you can get away without burning out yourself and yet people will think you have been slaving all day in the kitchen. :p

I found this at Alicia's recipes.

Easy Pancake Mix

Ingredients-

12 cup sifted flour ( I use a mix of whole wheat and all purpose flours, in equal proportions)
2 tbsp. salt
3/4 tsp. baking powder
3/4 cup sugar
4 cup dry milk powder
1 stick of vanilla pod

oil for pan frying

Method-
Mix well all ingredients and store in airtight container with the Vanilla pod.
Tip: The Vanilla bean/pod adds a lovely fragrance to this mix.

When ready to use- for each 1 1/2 cup pancake mix, use-
1 egg beaten,
1 cup water,
and 2 tablespoons melted shortening.
Mix well and fry on hot griddle.
A minute on each side.

Serve with vanilla pudding, your favourite jello/jelly and fresh fruits, for a hearty breakfast.



This goes to Cooking with Alicia and Annie's Dec. blog event.

This Pan Cake Mix is gifted to Happy Cook (My Kitchen Treasures) for Home Made Christmas Gifts event. You can find new ideas for such gifts here.

Spaghetti Americana

Pasta is the entrepreneur of the kitchen, using whatever ingredients are available, and turning them into a satisfying sauce. It offers endless variety: it can be straight or curly, fine or thick, fresh or dried. Pasta waits for our imaginations to burst, then rewards us.

I have tried the Spaghetti Americana several times at The Spaghetti House; and by now I think I have gotten the recipe in my head. When I eat any dish of our liking, my mind automatically goes into the "guess-the-ingredients mode". So after eating a couple of times at The Spaghetti House I decided to give the same dish a try at home.

I personally prefer the pasta over the pizza..as they are a healthier choice comparitively (or so I would like to think)! ;p

Anyways healthy or not ...I am a pasta aficionado. If its pasta its got to be good.Made this recipe today for lunch. Easy and all vegetarian.Though my hubby doesn't share my passion for pasta, he still ate what I made (he had no other choice...lol). Needless to say it was yummy and almost as tasty as The Spaghetti House( if not better). I like it on the spicier (read 'hot') side without any parmigiano. So i tailor made it suit my palate...ahem.. "our" palate.


Spaghetti Americana

Ingredients-
1/4 cup olive oil
4 cloves garlic, minced
1 whole packet spaghetti, linguini, or pasta of your choice
2 large plum tomatoes,peeled and chopped/pureed
1 teaspoons dried oregano
1/8 teaspoon red pepper flakes (or to taste)
1/2 cup black cured Sicilian olives (you can use any olives you like)
1/4 cup drained capers (optional)
1/2 cup parsley, chopped
Salt to taste



Method-

First boil/cook the spaghetti la dente. (i.e. a little raw). Drain and keep aside.
In a wok, heat the olive oil. Sautee the miced garlic. Add the pureed tomatoes, olives. red pepper flakes and capers. Stir.
Now add the spaghetti and mix well. Finally, add the salt, parsley and oregano. Mix well.
Serve hot with cheesy garlic bread.


This goes to none other than Presto Pasta Nights, held by Ruth (of Once Upon a Feast) and co-hosted by C (of FoodieTots).

The wonderful monthly event that is a haven for pasta lovers' like yours truly.



N.B. The pic was taken in so much of a hurry that a few of them were blurred. Only the above turned out fine. I was sooo hungry and the spaghetti was steaming and calling out my name. :p