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Below are the 10 most recent journal entries recorded in the "Desi Food" journal:
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Zucchini Curry (Spicy)|
A while ago I made Zucchini-Potato Masala Curry, which is usually what I make other than Zucchini Daal. Today I thought I will just make Zucchini Curry. So, here I have cut pieces of Zucchini
that I transformed into spicy curry. :)
1) Cut Zucchini (2 in number) into small pieces. Dice onions into thin slices. Keep them aside.
2) In a mixer, grind one inch piece of ginger, two cloves of garlic, 4 green chillies (long) and coriander leaves (1 tsp. If you do not have coriander or cilantro leaves, add 1 tsp of Coriander / Dhaniya Powder) into a paste. Add little water if needed.
3) In a pan, add little oil. Then add 1/4 tsp of Urad Daal, 1/4 tsp of Mustard seeds and 1/4 tsp of Cumin seeds. Once they start sputtering, add onions.
4) Fry well until onions are golden brown.
5) Now add the curry paste made above, salt to taste and a pinch of turmeric powder. Fry well with onions.
6) After 2 mins of frying, add Zucchini pieces. Mix well. Let it cook for 2 mins.
7) Now add 3/4 cup coconut milk. If you do not have coconut milk, you can add normal milk too. Stir well.
8) Let it simmer for 10 mins or until Zucchini is cooked well.
9) Cool and serve with rice or roti.
PS: If you want it as a dry curry, do not add the milk or coconut milk.
Here's my finished product which I am enjoying it today with rice.
Berry Delicious Thick Yogurt|
Ganga's post on thick yogurt got me salivating. I love shrikhand, especially from Parsi Dairy Farm, Mumbai, but I shudder just thinking of the calories it packs. I'd have to run 5 miles just to burn a cup of their nectarine shrikhand! No thank you! Here is my attempt at making a low-calorie, healthy, dessert. There is such a thing!
Recipe and more pics!
Gutthi Vankaya Koora / Stuffed Brinjal (Egg Plant) Curry Recipe|
Last week I made this Andhra-style (meaning from Andhra Pradesh, not the coastal AP...:)) Gutthi Vankaya Koora. I was teaching my very good North Indian friend. Hence captured some shots for her so she can remember them while she cooks. Since I did so, I thought I will post it here.
Brinjal / Egg Plant - 10 (Small purple colored, washed)
Oniones - 2 (Medium sized chopped)
Tomaties - 2 (Medium sized chopped)
Ginger-Garlic Paste - 1 teaspoon
Coconut powder - 1 tablespoon (If you do not have fresh Coconut to grate and make into powder use unsweetened Coconut Powder from store)
Sesame Seeds - 1 1/2 tablespoon*
Salt - to taste
Turmeric - 1/4 teaspoon
Red Chilly Powder - 2 table spoons (adjust according to your level of spiciness)
Cooking Oil - As needed
1) Dry roast sesame seeds in a fry pan. Cool them and grind them to a coarse powder.
( Gutthi Vankaya Koora / Stuffed Brinjal (Egg Plant) Curry RecipeCollapse )
Current Mood: cheerful
Rasam - just like mom makes!|
I finally mastered in the Rasam that mom makes regularly back home. I had tired n number of times before but always I missed out on something or the other ingredient and the taste would be so different. Not that what I made was bad, it was just different from what mom made. Last week I got it precisely like her, perfect! Here's the finished product with the recipe below:
1) Tamarind - the size of a small lime.
2) Water - 4 cups
3) Salt to taste
4) Coriander / Cliantro spirgs
5) Curry Leaves
6) Turmeric - a pinch
For the Masala:
1) Cumin / Jeera seeds - 1 tsp
2) Coriander / Cilantro / Dhaniya Seeds - 1 tsp
3) Dry Coconut - a small piece (if you do not have dry coconut, use 1 tsp of unsweetened Coconut Powder)
4) Garlic - 2 cloves diced
5) Ginger - one inch piece diced
1) Grind the ingredients above for Masala into a fine paste.
2) Add the 4 cups of water in a cooking pot.
3) To it add all the ingredients including the Masala except for Curry Leaves.
4) Let the micture boil, then leave it on stove on low flame for 2 or 3 minutes.
5) Now remove from stove and add Tadka (1/2 tsp Urad Daal, 1/2 tsp Cumin seeds, 1/2 tsp Mustard seeds, 2 red chillies split to pieces and Curry Leaves).
6) Serve with Rice!
Current Mood: bouncy
I made this yummy Rasmalai last friday. I am sure most you here must have made it, yet I am sharing this since it's been so long I made Rasmalai and it came out so good. :)
Ricotta Cheese - one small box
Half-and-Half Milk - one pint
Sugar - 1 1/4 cup
Cardamoms - a few coarsely ground
Almonds - pieced into smaller bits
Pistaccio - pieced into smaller bits
( Procedure with pictures behind the cut...Collapse )
Current Mood: pleased
There are several recipes out there to make a Tiramisu cake. However, this one was the easiest that I found. I had made Tiramisu for last Christmas at our office party and again made it a few weeks ago for a Baby Shower Potluck at work, again! Since it came really well both the times, I thought of sharing the recipe that tried here.
Before going to the recipe, here's the cake.
( Another pic of Tiramisu and the Recipe follows....Collapse )
Current Mood: accomplished
Morel Mushroom Curry....|
I am not a huge fan of mushrooms. However, Georgine, my colleague and friend, had said about these type of mushrooms, called Morels, that grow in Wisconsin only during a certain period of times in a year, I thought why not make them into some curry. So, here are the Morels that she got me yesterday. They grow in abundance around her home.
( More Morels and Recipe follows....Collapse )
Current Mood: amused
Shira - Cream of Wheat Pudding: Ultimate Comfort Food!|
I could have a tough day at work, or come in cold and shivering from shoveling snow. On days when things just don't go right and you start wondering if the Universe is conspiring against you. I walk in the front door and get a whiff of roasting wheat, ... Yaay! Its Shira for dessert! What problems?
M is not a sweets person, but after a tough day, she too instinctively thinks of shira. That warm cream of wheat halwa, also called kesar halwa, sooji halwa, or any of a myriad terms.
Just a whiff and our moods brighten. Like if a gentle breeze lifted the burdens off our shoulders, forgotten for ever. The Universe can take care of itself, I'll settle in and savor the shira, one warm, nectarine morsel at a time.
Perhaps it reminds us of our childhood. For any religious festival, a puja, a birthday, an anniversary, or celebration of a good report card from school - my brother's report card, that is - aiee made shira. Now it is hardwired in my DNA, a whiff of shira equals a celebration!
More and recipe
Surnoli: Watermelon Rice Pancakes|
I have a soft corner for the Konkani delicacy, SurnoLi! It reminds me of my doting grandmother in Bhatkal (Karnataka). M thinks its my sweet tooth!
When training for the marathon, I am uninhibited in gobbling these delicacies. But the instant I cross the finish line on Sunday, I'll nit-pick my food and watch every calorie. But for now, lets indulge!
Recipe and More pics
Kaapi: Way Coffee Should be Enjoyed!|
Don't know about you, but here in the Northeast we had a foggy, drizzly and grey weekend.
Running Update: To keep up with my training for the Marine Corps Marathon in Washington DC (Yaay!) I had to run 13 miles through partial rain and dodging puddles the entire way. Running with squishy shoes for a couple of hours is not fun! I made it around in horrible time and sore hamstrings.
This year its the hamstrings and lung capacity which has been slowing me. Appears my lungs have NOT fully recovered from the bronchitis I got earlier in the Spring and kept me from the Boston Marathon. For the first four miles, I find myself gasping and unable to pick my pace. My doctor is not surprised and mentions that after bronchitis, lungs need 6-8 months to recover vital capacity. While I don't notice a deficit in most activities, running long distances needs my entire lung capacity, which is still compromised. But I plod on! Have no hopes for breaking 4 hours, but it would be good to FINISH a marathon this year!
How do I pick myself up after a lousy run on a wet weekend? A nice cup of piping hot South Indian style kaapi! The perfect antidote for a washed out weekend, ... and watching my retirement portfolio in a death spiral! :-(
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