Monday, May 25, 2009
Of course, I hadn't reckoned with Murphy. Yeah, the same guy who lands up when he shouldn't!
And so, there was this day when I invited some people over for a Diwali breakfast. Before they came, Murphy knocked. The gas ran out early in the morning - no sweat, for the the gas co. had faithfully delivered the cylinder withing minutes of calling them in the past. But apparently, we hadn't read the fine print - on Fridays, they would send in the cylinders only after the afternoon prayers!
I had planned to make sabudana khichdi and I desperately wanted to make it for my guests, especially considering that it was amongst the few things that I made very well.
Well...I did have my trusted microwave. I have always cooked extensively in the microwave - do check out my microwave paneer jalfrezi , chicken kebabs and the simple bread pudding - but would I dare to make sabudana khichdi in the microwave?
As it turns out, I have never made sabudana khichdi on the stove top again!
Wash the sago under running water, then soak in water for a couple of hours. Drain the water and wash the sago once again. Cover the sago a moist cheesecloth; let it sit overnight or at least 6 hrs, at the end of which the sago should turn soft and spongy.
If using potatoes, add them in and cook for 2-3 minutes, or until they are tender.
Serve hot with some green chutney or some swetened yogurt.
Thursday, May 14, 2009
Speaking of chaat, think it won't be such a bad idea to have some on the side as I write this post...excuse me, will you, while I go and fix myself some bhel puri?
So as I was saying, we love our chaats, especially bhel puri. And though there are restaurants here that serve very good chaat, nothing compares to the chaat that is served on the streets of almost any and every city back home. In fact, one of the first things we do when we go to India is to hit the streets for some chaat.
Wait for a minute - think I need to add some more spice to this plate...
Almost everyone who has had chaat on the streets would have that one chaatwala who, they will aver and insist, makes the best chaat ever. Terradaze and I have been going to 'our' chaatwala since the time we were in college. Back then, given our very slim monthly allowances, even a..
(eats a few spoonfuls...hmmm. nice, really nice)
.... 5 buck bhel puri was a big indulgence - especially given the fact that we would have it at least twice every week - so more often than not, we'd end up sharing a plate, savouring every mouthful.
(a few spoonfuls more, the bhel puri is fast disappearing)
Then, we got jobs and moved to Bombay. Now, we could afford to have a plate of bhel puri all to ourselves, but unfortunately, could visit our chaatwala once every few months. And though there were so many chaatwalas all over Bombay, we still felt that 'our' chaatwala was better than the best. And so whenever, we went back home, very dutifully, we would seek him out. On one such visit, I managed to coax him to tell me how he made his bhel puri.
(eats the last spoonful)
And though I love the way my bhel puri turns out, I still think that nothing, absolutely nothing, can beat the taste of street food eaten on the streets!
(stares at the empty plate....ummm...why don't you take a look at how I make my bhel puri while I go and fix myself some more)
Puffed rice - 11/2 cups
Sev - 1/2 cup
1 Onion, chopped
1 Tomato, chopped
1 large potato, boiled and cut into cubes
Raw green mango, chopped - optional
Roasted masala peanuts, optional
Papdi, crushed into a few big pieces
Coriander leaves, for garnish
For the tamarind chutney:
Soak some tamarind - 2 lemon sized balls - in warm water for about half an hour. Extract the juice, strain it. To this add some pureed dates (soak 10 dates for a few hours, take the seed off and then puree in the mixie), 6-8 tbsps jaggery, 1 tsp roasted jeera powder, 1/2 tsp red chilli powder, rock salt and 1 tsp chaat masala. Bring it to a boil and let it simmer for about 15-20 mins till the juice thickens. Adjust the sweetness to your taste by addingmore or less jaggery.
For the green chutney:
Grind these together to a fine paste - 1 cup coriander leaves, 3/4 cup mint leaves, 6-8 green chillies, 1 large clove of garlic, juice of 1/2 a lemon and rock salt.
Making bhel puri:
Assemble all the ingredients listed from puffed rice to roasted peanuts. Add a few teaspoons of the tamarind chutney and the green chutney according to your taste preference. Mix it well. Add rock salt, if needed. Garnish with some chopped coriander, chaat masala, some crushed papdi, chopped onion and sev.
And though I now prefer to not share my bhel with anyone, I really would like to share it with Sunday Snacks : Chaats/ Indian Street Food hosted by Pallavi and with JFI:Mint hosted by Ashwini, event conceived by Mahanandi.
Monday, May 11, 2009
Ladies, before you settle in your chairs to read this round-up, I strongly urge you to change into your gym gear. For though a lot of the frozen desserts here are low in fat and as healthy as desserts can possibly get, there are just so many here that I think you will definitely need to head to the gym at the end of the round up!!
Bindiya of In Love with Food makes this deliciously tangy, guilt - free Frozen Pineapple Yogurt.
Not having an ice cream maker didn't deter Lavanya of Vividha Ruchulu from making this lovely coloured Strawberry Yogurt Icecream.
With the mercury slowly inching up, Asha of Foodie's Hope whipped up this easy to make Mango Frozen Yogurt.
Parita of Parita's World combines strawberries, blueberries and raspberries to make her Mixed Berries Frozen Yogurt.
I (aka Aquadaze of Served With Love) made Strawberry Swirl Frozen Yogurt.
Dhanya of My Home Cooking makes a this creamy Strawberry Vanilla Ice Cream ....what's more, it's eggless!
Maya of Konkan World makes a unique combination of raspberries and mangoes in this Mango Raspberry Ice Cream
Malini of Khana Khazana with Malini makes French Vanilla Ice Cream and serves it up as an Ice Cream Sandwich and an Ice Cream Sundae.
Prathibha of the Chef and her Kitchen celebrates her 50th post with this delicious Mango Kulfi, enhanced by the addition of nuts and saffron!
Who can resist kulfi falooda? Easy Crafts of Simple Indian Food makes falooda from scratch, find out all about it here.
Bindiya of In Love with Food makes Summer Cool Kulfi in two ways, read all about it here.
Ramya of Passion for Cooking, inspired by Kulfis being made all over the blogsphere, makes her own version of Aam Kulfi.
SORBETS AND GRANITAS
Simran of Bombay Foodie makes this delighfully red and very healthy Watermelon Sorbet to beat the Bombay heat.
PJ of Seduce your Tastebuds makes this very different Japanese Green Tea Sorbet.
Priya of Priya's Easy N Tasty Recipes packs in the benefits of cantaloupe melon in this flavourful, low calorie Cantaloupe Granita.
Though technically not frozen desserts, I have included these as they need to be chilled before they can be relished.
Ramya of Ramya Cooks makes this awesome, no bake Mango Mirror Cheesecake.
From Ramya of Passion for Cooking, here's the irrestible Aam Khand.
From Indrani of Appyayan comes this easy to make Caramel Custard.
It is not just about the ingredients or the recipe, good food happens when it is served with love!!