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