014 - Indian "Spice" Packets

The Thought:

• Columbus set out on a voyage to find it & ended up discovering, what is today the most developed country in the world
• The British came in search for it & ended up giving rise to our great nation eventually
• The aroma possibly gives you the highest kick which is even unmatched by the oldest wine.
• It has a successful history of over, 7000 years.

Indian Spices can never go wrong!

What if all those spices can be wrapped into a wonderfully delicious dish!

Chak De! ;)


The Ingredients:

15-16 Mushrooms
7-8 Soya Bean's (Granules would also be ideal)
3-4 Baby Corn produce
1 Tsp Ginger Garlic Paste
2-3 Oregano Leaves
1/2 Capsicum
1 Tsp Bl.Pepper Powder
1 Tsp Coriander Powder
1 Tsp Cumin Powder
Pounded Mixture of Cloves, Cardamom, Thyme & red Chilli
Light soy sauce to taste
Lemon to taste
Salt to taste
Extra oil for deep frying
Rice paper roll wrappers (Also Find the alternative recipe for making paper rolls at home)

How to Cook:

The Rice paper rolls

Rice paper rolls are usually found in popular super markets, but if you fail to find them, here's a quick recipe

1.Heat Water in a bowl
2. Add Rice flour to the boiling water
3. Add a small amount of salt
4. Allow the flour to absorb the water until it starts to form small lumps
5. Without allowing the mixture to form more lumps, mix the flour to a thick mixture.
6. Allow it to cool down
7. Take small portions to form neat balls
8. Roll them using a ladle to round neat shapes 

The Filling

1. Finely dice the mushrooms, Soyabean, Baby corn & Bell peppers (Capsicum).
(Soyabean must be allowed to soak in hot water for a couple of minutes before dicing them)
2. Heat oil in a small pan. Add ginger & garlic paste & saute
3. Add the mushrooms, soyabean, corn, peppers & allow it to cook. Look out for the oil to be absorbed well
4. Season with the spices mentioned above in the right quality as suited to your taste buds. 
5. Add salt and pepper, soy sauce, squeeze of lemon and mix together - taste for seasoning.

Presentation

1. Place a teaspoon of mixture in centre of rice paper roll wrapper that has been pre-softened in hot water.

2. Fold the paper roll to form a purse. Press the ends to tighten up the mushroom filling to form a pouch.
3. Heat oil in saucepan until hot. Drop pouches into hot oil and flash fry until wrapper puffs up and turns golden, making sure that bags do not stick together.
4. Drain the packet on absorbent paper. Garnish with slithers of red chilli for colour.

To be served best with

1. Love ;)
2. Soy Sauce, Lemon & Chilli Sauce to taste

Enjoy the true taste of Indian Spices! To get best results, Be Indian, buy Indian Spices :)

Regards
Karthik "Foodie" GB
www.ideasforfood.blogspot.in

013 - Worth the "Pain" Perdu

The Thought:

Well! It took a lot of time to reach our next destination & frankly speaking, i blame the distance from our last dish to the one I present today
In many ways, Indian cuisine & the French cuisine do not have a lot of things in common. The taste's, texture & presentation are to name a few

Today! I present a dish that's inspired by a show based in Australia, cooked by an amazing french chef (Philippe Mouchel) of PM24 fame.

The job I have tried is to possibly try to re create it, INDIAN STYLE

So without further adeau!

Mangez bien, riez souvent, aimez beaucoup ( "Eat well, laugh often, love abundantly." )


PAIN PERDU (With Citrus Salad topped with Butterscotch & Honey ice cream)

The Ingredients

There are 4 parts to this dish

1. The citrus salad
2. The Ice Cream
3. The Base bread
4. The Caramel Topping


For the Citrus salad, you will need

a. Orange Peel (Minus the Pith)
b. Sugar
c. Water


For the Ice Cream

a. I chose to buy the Butterscotch ice cream & top it with loads of honey before allowing it to reset in the freezer

For the Base Bread

a. Bread, not cut. Full. Atleast 3-4 days old (Fresh made bread can break up easily)
b. Eggs, a couple
c. Milk

For the Caramel Topping

a. Sugar
b. Orange juice
c. Peeled & Sliced Orange & Grapefruits if you have any


How to make


1. Prepare the Caramel topping first considering it needs atleast a couple of hours in the fridge. To make the caramel & oranges. Pour around a cup of sugar into a small pan & allow it to liquidify
The best way to prepare the best form of caramel is not to add the entire cup at one shot but to add smaller portions slowly. Once thats done, add a bowl of Orange juice and stir continuously.

2. Add this mixture to peeled oranges and grapefruit. Allow it to cool off in the fridge for sometime. Not freezer

3. For the Citrus salad, blanche the peel twice or thrice to lose the bitterness & then soak it in a mixture of sugar syrup

4. For the base bread, first create a mixture of Milk, couple of eggs and sugar & whisk it & leave it aside

5. Cut the full bread into tinier pieces of around 3 cms each. Soak the bread in ur mixture & toss it up on a pan & allow it to caramelize on all sides



Plating

1. Place the base bread once its done its share of caramelization
2. Toss it up with a couple of spoons of your caramel topping & oranges
3. Add the ice cream on the top
4. Top it up with some citrus salad

Tada!

Seems so simple. Try it on! & trust me, you ll lose a lot more weight than gaining courtesy of all that calories

Regards

Karthik "Foodie" GB
Ideas for Food
ideasforfood.blogspot.in

012 - The "Pea" Adventure

The Thought


The Tiny Vegetable of our ancestors! From the Greeks of the 1st Century to the English of the 17th. From the French Kings who distributed it to avoid famine to Indian Modern Dhaba's. The little pea has saved millions of lives. But it's credit has been lost by the prejudice of its size.


Today we honor the tiny teeny vegetable by Mashing it up! Exactly the way it wanted to be sacrificed!


Unearth your culinary skills by merely using that "pea" sized brain of yours in the form of a delicious Indian Bread

PEAS PARATHA


Ingredients


-Green peas
-Green chilies 4 finely chopped
-Garam Masala
-Coriander Powder
-Cumin Powder
-Salt to taste
-Wheat flour 
-Ghee
-Water


How to Cook


Mashed Peas


1. Boil the peas in water, when completely soft, mash them to a smooth paste using a bowl and a ladle
2. Then in a separate pan heat two tablespoons of the ghee, add all the spices and the paste of peas.
3. Stir on medium heat for 5-10 minutes, remove from the heat.
4. Make up tiny portions of the pea mixture for convinience


Wheat Bread / Chapati's & The Process


1. Put the flour and salt in a bow and mix together, gradually adding water and bind the mixture into soft dough.
2. Divide the dough into smaller equal portions, shape each portion into a small ball.
3. On a floured surface roll out the ball
4. Place a little bit of green pea mixture on the dough and spread it evenly.
5. Then place another portion of dough on it and press the edges together firmly.
6. On a floured surface roll out the dough to a sizable measure
7. Carefully place the round of dough on a tava, turning it over with a longer ladle. Ensure not to burn any part of the measure.


Serve


Best Add-on's


- Sauce
- Any Indian Curry
- Curd's


Peas"ce" Out \m/


Regards
Karthik "Foodie" GB
www.ideasforfood.blogspot.co.in

011 - Staying with India - Aloo Manchurian

The Thought


This week we celebrate the inception of the concept of "Pot Luck" at my work place. The place happens to be full of foodie's like myself. It came to me as a surprise that they actually wanted to start cooking without the help of their parents & spouses!


And for the recipe's, few of them have turned to me & few of them continue to read through my blog for ideas! The vision of ideasforfood blog might finally be catching up!


First of those recipe's happens to be celebrate the "Indo-Chini, Bhai Bhai" relationship. Its a cross cultural recipe of Chinese with the Indian touch to it!





Aloo Manchurian


Ingredients


Large Potatoes (Aaloo)(Chop into wedges shape)
Capsicum - sliced
Salt to taste 
1 Chopped green chili 
11/2 tbsp Garlic Paste
11/2 tbsp Ginger Paste
1 cup thin sliced Chopped Onions 
Finely Chopped Coriander Leaves 
1/4th tsp Ajinomoto 
1/2 tbsp Soya Sauce. Add water to it if the mixture is too thick. It should be like your sambhar for you to add it to the dish
2-3 tbsp Tomato Ketchup 
2 tbsp Oil 
2 Sprigs of Spring Onions finally chopped

How to Cook


Method:
1.Cut potatotes into finer pieces. For Example, each potato should not be cut to more than 10-12 Pieces
2.Dip the Potato slices deep fry till light golden brown. 
3.Keep aside on a tissue paper.
4.Heat oil in another pan and add the ginger and garlic paste, let it saute for two minutes till light reddish brown.
5. Add thin (Very thin) sliced chopped onions and green chilis to it and saute for some more time. Add the capsicum and saute
6. Mix ajinomoto, soya sauce and tomato sauce to it.You can also add green chilli sauce and thai sweet and chilli sauce to taste it even better.
7.Add fried Potato Wedges kept aside and mix well. 
8. Let it cook for 5-7 minutes and the Garnish it with coriander leaves and spring onions. 


Tada!


Warm Regards
Karthik "Foodie" GB
www.ideasforfood.blogspot.co.in

010 - Back to India : Mushroom Curry

The Thought


Known as the meat of the vegetable world. Mushroom is low in Saturated Fat and Sodium, and very low in Cholesterol. It is also a good source of Dietary Fiber, Protein, Vitamin C.
The chewy character of this dish is one of its kind. According to my knowledge, this might be the healtiest form of Fungi that you would ever love


Indian cuisine has always been facinated by this veg-meat. Like the third world, its always been considered a alternative to the regular paneer and baby corn. Together these three form the trimurthi in any Indian restaurant menu surrounding which all dishes are prepared
Today, I bring you a spicy & facinating recipe from the Indian cuisine books, ideally enjoyed with Indian bread.


A simple 5 step dish!


Mushroom Gravy

Indgredients


10 large mushrooms
1 Capsicum
2 Chillies (Green)
1 tsp ginger-garlic paste
2 tbsp onion paste
1 tsp tomato puree
1/4 tsp chilli powder
3 tbsp curds (dahi) / 1 tsp Cornflour (To add thickness to your gravy)
1/4 tsp garam masala
1 tbsp oil
salt to taste


For garnish


2 tbsp chopped coriander (dhania) / Kasuri Methi




How to Cook
1. Heat the oil in a pan, add 2 chillies, the ginger-garlic paste and the onion paste and saute for some time. Add the capsicum & saute
2. Add the tomato puree and chilli powder and stir for some time.
3. Add the mushrooms and saute till they are tender.
4. Finally, add the curds / cornflour mixed with a little water, garam masala, coriander powder, jeera powder and salt and mix well. Consider adding a small dose of "Orange Red" color if you enjoy good bright vibrant colored dishes (No intention of being racist! :) )
5. Garnish with coriander and serve hot with Roti's, Parota or any other form of Indian bread


Enjoy


Regards


Karthik "Foodie" GB
www.ideasforfood.blogspot.in

009 - The Spanish Omlette

The Thought


Spanish cooking has popular roots. It is the people's cuisine. Most of it is down-to-earth, uncomplicated food! Simple to Make
In our journey across international cuisines, today I present to you the most simple dishes to make amongst the Spanish Cuisine




delicioso! :)

Ingredients:


6-7 medium potatoes, peel em off
1 whole Onion
1 Chilli, green & cut
5-6 large eggs
2-3 cups of Oil for pan frying
Salt to taste
Oregano (The pack from Dominoes pizza would be best, if you have them)




How to Cook :


1. Peel the potatoes and slice them julianne or infact into finer bits (Be careful not to shred them )


2. Cut the onion in a similar fashion


3. Crack the eggs into a whisking tumbler and keep them aside for later whisk & pour


4. In a large, heavy, non-stick frying pan, heat the olive oil on medium high heat. Carefully place the potato, chilli and onion mixture into the frying pan, spreading them evenly over the surface. The oil should almost cover the potatoes
Check regularly. The potatoes should be able to break when pressurized through the spatula. Add salt to taste


5. Whisk the eggs using a fork or spoon. Add the heated potatoes chilli and onion mixture. You may have to add a pinch of salt if necessary. Add the oregano as well and whisk


6. Pur 1-2 tsp of oil to a frying pan. Let it simmer for a few seconds. When hot, stir the potato onion mixture once more and “pour” into the pan and spread out evenly. Allow the egg to cook around the edges. Then you can carefully lift up one side of the omelet to check if the egg has slightly “browned.” The inside of the mixture should not be completely cooked and the egg will still be runny.


7. Turn it over and allow it to cook the other side.


8. Serve it on a plate. Cut it into pizza style pieces before service


Side Add-on's


- Sofrito Sauce (My next recipe)


Enjoy


Warm Regards


Karthik "Foodie" GB
www.ideasforfood.blogspot.in

008 - Baked Mexican Rice with Cheese Patties

The Thought:


Chinese cuisine happens to be the most sought after and is starting to become the most popular forms of cuisine.
Today we take you to the land of 10 odd surnames in search of the perfect Cheese patties with Mexican rice.


Mexican! Chinese! Indian writer! Sounds confusing? Well.. Our lands may be governed by borders but the taste of our food knows no borders!

Ingredients:


1. Rice


2 1/2 cups Steamed (Cooker) Rice
1 onion
1 1/2 tsp chilli powder
1 cup boiled mixed vegetables (I choose soft peas, cabbage, carrots & spring onions)
Oil
Ginger Garlic paste - 1 Tsp
salt to taste
A few Mushrooms






2. Cheese Patties


2 Potatoes
100 Gram Cottage Cheese
Coriander - Smashed
Maida
Green Chillies to suit your spice buds
Oil
Salt




3. Tomato Gravy


3 large tomatoes
1 onion
3 cloves of garlic (lehsun)
a pinch of Carom seeds
1/2 tsp chilli powder
1/2 tsp sugar
1 tbsp oil
salt to taste




How to Cook


1. With the rice
Heat the oil and fry the onion for 2 minutes.
Add the paste and fry again for 1 minute.
Add the chilli powder and vegetables & mushrooms and saute for 2 minutes.
Add the rice and salt and mix thoroughly.


2. For the cheese patties
Mix the potatoes, paneer, coriander, flour, green chillies and salt and shape like patties.
Cook on a tawa with the help of a little oil. (Refer to my earlier recipe for a detailed description)


3. For the tomato gravy
Heat the oil and fry the onion for 2 minutes.
Add the garlic and fry again for a few seconds.
Add the tomatoes, carom seeds, chilli powder, sugar and salt and cook until soft.
Blend in a mixer. Do not strain. If the gravy is too thick, add a little water.


4. How to proceed
Spread the hot rice in a dish
Put the cheese patties over the rice.
Cover with the tomato gravy and sprinkle grated cheese on top.
Bake if necessary for 10-15 minutes (I havent had the opportunity to try that considering my kitchen equipment is limited to a microwave)
Serve hot.




Disfrutar!! (Enjoy)


Warm Regards
Karthik "Foodie" GB
www.ideasforfood.blogspot.com


Photo Courtesy : Tarla Dalal

007 - Risotto allo Zafferano

The Thought!


The comeback had to be absolute.


Italian cuisine has always interested me with the sound of their names! Their cuisine is as old as 4th century and has survived multiple culture shifts and political apprehensions
Today, I start off with a conventional yet absolutely brilliant dist "The Risotto allo zafferano", Mamamia! :)

Risotto is a class of Italian dishes of rice cooked in stock to a creamy consistency. The stock used in this dish is vegetable-based. Many types of risotto contain Parmesan cheese, butter, and onion. It is one of the most common ways of cooking rice in Italy.






Ingredients

1. 3 cups Rice - Usually, Italian prefer short rice. But to suit your patriotic Indian taste buds, you can use the common rice that is usually consumed 
2. 1 1/2 Vegetable stock
3. 2/3 cup (120 g) unsalted butter
4. Mushrooms - Quite a few
5. Onion - Finely sliced
6. Saffron - A few thread's
7. Parmesan cheese - 2 small blocks
8. Coriander / Spring Onions for garnish
9. Butter

How to Cook


1. Place the saffron threads separately in a bowl to soak with some of the vegetable stock


2. In a casserole / Cooker, simmer the finely sliced onion & mushrooms in half the butter over an extremely low flame for about 10 minutes; the onion should become translucent but not brown. Remove the onion and set them aside. 


3. Saute the rice over a moderate flame for about 5 minutes, stirring constantly let it stick and burn. In simple words, toast the rice :)


4. About a minute before the rice is done, add the first ladle of the hot stock, and once most has been absorbed, another, stirring and adding liquid until the rice is almost at the last stage.
Tip: Dont put the entire stock at one shot! One at a time would do. 


5. Stir in the saffron pistils, the remainder of the butter, half the cheese, turn of the flame, and let the risotto sit covered for a minute


6. Garnish it with Coriander or Spring onions!


And Walla! 


Che buon'idea! (What an Idea Sirji!)




Let me know how it worked out for you


Warm Regards
Karthik "Foodie" GB
www.ideasforfood.blogspot.in

006 - Bangalore's getting Humid & Hot! Time to BEAT THE HEAT!!!

The Thought

Jal Jeera, or jaljira, is an Indian beverage, or else the powder used to flavor this drink. In Hindi, "Jal" means water and "Jeera" means cumin.

Jaljeera has a very long history, originating on the banks of the Ganges river. At one time, the powder was ground on stone slabs, and stored in clay pots. It is still a common drink at Indian cultural events.

The cumin is a medicinal ingredient which aids digestion. The mint has a cooling effect. Black salt or rock salt acts as a digestive.

Jaljeera is popular in northern India because it is thought to have cooling properties

BEAT THE HEAT!

Ingredients

• 2 tbsp Cumin seeds
• 2 tbsp Mint leaves
• 1 tsp Fresh coriander leaves
• 2 tbsp Lemon juice
• 1/2 tsp Black salt
• 5 Cups chilled water
• Pinch of sugar

How to Make

• Grind the cumin seeds to make fine powder.
• Roast the powder.
• Grind mint and coriander to make a paste.
• Mix roasted cumin powder, mint paste, coriander paste lemon juice and black salt.
• Now add water and mix well.
• Pour cold water.
• Garnish with mint leaves.

Top it up with a few blocks of Ice & we are good to go!!

Warm Regards

Karthik "Foodie" GB

www.ideasforfood.blogspot.in

005 - Mirchi Bonda! It Rained Today! :)

The Thought

Well! It rained today! & the only possible recipe I could think of today is HOT HOT BAJJI's that are a perfect serve for cold weather

It not only add's the warmth that is required for the cold breeze but also adds the perfect evening snack!

For this recipe, I however choose just Mirchi Bonda's! (Told you! Its just the perfec evening snack!)

Ingredients

10-15 Bajji Chillies (This is exactly what you need to tell the market fella.. or you mite just end up having the normal chillies)

Besan (Fried Gram Flour) - 1 Measure

1/2 TSP Salt

3/4 TSP Chilli powder - Red

A Pinch of Baking Soda (Ensure you add just a little)

Water

Oil to Fry

Orange Red colorant

A Hungry tummy to eat

& the perfect cold rainy weather!

For the stuffing

Tamarind paste - 2 TSP

Jeera Powder - A Pinch

Coriander Powder - A Pinch

1 TSP of the mixture you would prepare to dip the Chillies

How to Cook

Add Besan, Salt, Chilli Powder, Baking soda, orange red color into a common bowl

Add water and mix well

The mixture should be slightly thick but not too thick or too water-y!

Check consistency regulary

Keep this mixture aside

Now cut the chillies on one side and add the stuffing

Gently dip the Chillies in the besan mixture. Add them immediately to hot oil & let it sizzle

Once you notice the dark red color

Remove them from the oil and place them on a tissue to absorb the excess oil

Serve Hot

Side Add-on's

- Pudina Chutney

- Sauce

- Onions

- Puffed rice

Try making them at your place and let me know how it turned out to be, while I start munching on the ones I have made for today!

Warm Regards

Karthik "Foodie" GB

www.ideasforfood.blogspot.in

004 - Aloo TIkki's - A Hungry Man's perfect starter dish

The Thought:

Most people escape eating potatoes thinking it makes us obese & fat! However, Research by the University of California, Davis and the National Center for Food Safety and Technology, Illinois Institute of Technology demonstrates that people can include potatoes in their diet and still lose weight!!

So here's my perfect recipe using the best of potato!

Ingredients:

1. 3 large boiled aloo (potatoes) - Even more potatoes would be necessary if you are too hungry! (Remember, you can still lose weight! :) )
2. Salt to Taste
3. Black pepper powder - To add that spice
4. Peas - 1 Cup
5. 1-2 Minced or smashed ginger - Add garlic if you like it strong in spices
6. A Pinch of Garam Masala
7. Red chili powder
8. Coriander Powder
9. Oil to Fry

How to make aloo tikki :

1. Take the peas and mash them up.
2. Add all the stuffing ingredients from Number 4 - Number 7 and mash briefly. Keep it aside
3. Peel the potatoes and mash them very finely into smooth mashed potatoes. Add salt and pepper and knead until properly mixed.
4. Take each portion of potato mixture and make a ball. Now
5. Taking one at a time, flatten each division into a round patty and place a portion of stuffing in the center and fold the edges together very finely so that mixture does not come out.
6. Now very gently flatten it into a 2-inch patty. Repeat the procedure for all pieces.
7. Heat 1 tsp. oil in a non-stick pan over a low heat. Slip in the patties, not too many at a time, and pan-fry on both sides till crisp golden brown, adding oil if required, on a very low heat.
8. Serve aloo tikki hot

Side Add-On's

- Curds

- Mint Chutney (Will add the recipe once I learn it)

- Sauce

Hope they come out perfect when you try them as well

Do let me know your feedback

Regards

Karthik "Foodie" GB

www.ideasforfood.blogspot.in

003 - Paneer Butter Masala - Presenting the King of Curries

The Thought

I would consider this as the king of all north indian based curries. There are very few people who have not tasted this. But there are very few people who have actually prepared this.

REASON:

This curry strikes fear in most amateur cooks. The complexity in its preparation and the care that must be portrayed in preparing this dish may result in most cooks not even attempting to try cooking it. But in reality, this happens to be a very simple dish to cook. Find out How! 

Ingredients:

1. Paneer ¼ Kg
2. Onions 3-4
3. Cashews – Broken – 20 odd
4. Green Chillies - 3
5. Tomatoes 4
6. Ginger
7. Garlic
8. Turmeric powder 1 tsp
9. Orange Red Color – Very Little
10. Garam masala – ½ Tsp
11. Salt to taste
12. Butter – 1 Tsp
13. Kasuri Methi
14. Capsicum – 1 Large
15. Oil – Enough to fry Paneer
16. Jeera
17. Mustard
18. LOTS OF LOVE!

How to Cook!

• Boil Tomatoes using an oven or a bowl of water on the stove. Ideally cut them slightly before you put them into the water. Once you feel the firmness is lost, you could separate them into the grinder and create a tomato puree. Leave small chunks just to add in the flavor to the complete curry

• Create your cashew nut paste by simply grinding cashew nuts and water in a mixie. In the unavailability of cashew nuts, you could also use magaj or also known as watermelon white seeds.

• Cut the onions into quarters and create paste out of them using the mixie. No need for adding water here considering the fresh onions do have a little bit of moisture themselves. You could also consider putting the Ginger and garlic along with these onions. Grind till fine paste

• Collect oil to slightly fry the rectangular shaped paneer. This gives the paneer the crispness and does not break off when you stir during the process of making the curry

Most people would say you could create a puree with tomatoes, onions, garlic and ginger together. But I would suggest you do them separately to retain their respective flavors.

What next!

1. Take a large pan. Place some oil. Have the Chillies, mustard, jeera & a few cashews sautéed. Add the capsicum which is chopped into squares after a few seconds. Let them cook for a while
2. Now add the tomato puree and let it boil for a while before you add the onion paste and the cashewnut paste. Stir well.
3. Now add the spice powders of Jeera, Garam masala, Coriander, pepper and also the orange red food color. This gives the entire curry the spicy aroma and kicks in a lot of taste.
4. Add the slightly fried paneer and stir with care
5. Garnish it with Kasuri methi or coriander leaves which are chopped. Spread the butter on the top
6. Enjoy!

Best Eaten with

• Rotis
• Chapati’s
• Naan
• Plain Rice

Most people believe that this curry is complex in preparation and avoid even attempting to prepare it. Now you know how simple this could get even in preparation!

Do try this and let me know your thoughts

Warm Regards

Karthik “Foodie” GB

www.ideasforfood.blogspot.com

002 - The Dal Khichdi - 8 Simple Steps - 1 Gr8 Dish

The Thought

Tipped off to be a popular Gujrati dish, this recipe happens to be one of my first creations in the kitchen. What started off as an amateurish attempt, turned out to be quite a delicacy. Today, I can safely say that I master this recipe. So much so, that even my family believes that its quite a yummy one. Simple to make & a super dish for a cold & hunger driven dinner

Ingredients

1 cup Channa Dal

1 cup Rice

1/2 tsp Tumeric

½ tsp Chilli powder

½ tsp Garam masala (If you like it spicy)

½ tsp Pepper powder

Salt to taste

2 1/2 tbsp Ghee

1 Tomato

2 Chillies

1 Bell peppers

A pinch of Kasuri Methi or Coriander leaves

¼ tsp Jeera

¼ tsp Mustard seeds

Oil - Quite a little

For Serving

Raita

Papad

Pickle – Mango

A Hungry Tummy!!!!

How To Cook

1. Wash and soak the channa dal and rice together. Drain.
2. In a bowl, mix the dal and rice with the turmeric powder, peppercorns, 4 1/2 cups of water and salt.
3. Pressure cook for 3 to 4 whistles and set aside for 20 minutes till the steam has been released.
4. Remove from the pressure cooker, add the ghee and mix well.
5. Saute with oil Mustard seeds, jeera, bell peppers, tomato & Chillies together separately. Ideally have the Tomatoes go in last. The Bell peppers need some time to cook
6. Add this mix to the rice and dal & mix well. Add in some more salt or spices as required
7. Serve hot with kadhi and papad.
8. Enjoy!!!!

Simple Dish! Isnt It

Go ahead and Try it for yourself and let me know your thoughts

Warm Regards

Karthik "Foodie" GB

www.ideasforfood.blogspot.com

001 - The Auspicious Start - Laddu (Tirupati Style)

THE THOUGHT:

Lord Venkateshwara, is considered to have more religious shrines than any other God amongst the Hindu religion. Now why does he feature in my first ever blog about food???

One of the many places Lord Venkateshwara is famous and has a lot of devotees thronging his temple would be Tirupati. One other reason why Tirupati is possibly so famous for would be the Laddu's that they offer as Prasadam. Truth be told! They are possibly amongst the best sweets that I have had till date! Rank No. 1. As I start my blogging career, I'd wanted to start off with something which is common amongst the Lord, devotion, heaven & FOOD! And no other thought crosses my mind when I think of these 4 aspects! So here I go, with my first ever recipe, The Tirupati Laddu!

(Please note, that this recipe may not turn out to be the exact same way as Tirupati, cuz frankly speaking, it's just impossible.... & 2) If it does turn out to be the same.. I would be booked for a copyright violation!)

Ingredients:

Besan - 1 cup

Sugar - 1 ¼ - ½ cups

Cardamom – 1 (Cuz I really don’t like a lot.. Although you can add more if you love the taste to be a lot more stronger)

Clove – A couple of them

Cashews - 4

Saffron – a few threads

Raisins – Just a few

One tablespoon - diamond Sugar

Dry Camphor - a pinch

Oil - to deep fry

How to Cook!

Heat up 1/4 cup water in a heavy bottomed vessel and dissolve the sugar completely in it.

Add the carrdamom, dry camphor, to it and remove from the fire / heat.

Add 1/4 cup water to the besan and mix it to obtain a thick batter

Heat up oil in a kadai and when it starts to smoke, reduce the heat to medium.

Hold a plate with holes (or a laddle with holes used while frying) over the hot oil and pour the besan batter over the plate.Small drops of it will fall in the hot oil and fry as small balls. Remove these promptly (without becoming too crisp) and drain off the excess oil.

Add these in batches to the hot sugar syrup.

Continue to work on the batter to prepare all the boondi out of it. Add the small cashew pieces (fried in ghee) and the cloves and stir the boondi in the sugar syrup to mix uniformly. While it is still warm, form small balls out of it and firmly hold in the palm to round up the balls. Make sure that the laddus are all firm. Try to work as quickly as possible, because as the syrup cools down, you may not be able to form firm laddus.

AND THERE YOU HAVE IT... PERFECT LADDU's... WELL NOT AS PERFECT AS THE HOT ONES IN TIRUPATI! WE WERE CLOSE AT LEAST!

DO LET ME KNOW YOUR THOUGHTS. MAIL ME @ karu2345@gmail.com

Regards

Karthik "Foodie" GB

www.ideasforfood.blogspot.com