Tuesday, May 29, 2012

North Indian Thali

BM # 16  Day 7

7th day and the last day for this version of BM…next month we start a new version, friends do check the details here.I love hosting elaborate formal dinners, I try to cook everything at home in a planned way so I can enjoy the meal with the guest.I hate to be in kitchen while guest are around.This is the  North Indian meal I cooked recently…we invited our friend's son and daughter in law.....the newly wedded couple.The meal was much more elaborate with some more snacks and desserts.I would have loved to click the whole spread,but I did’nt want to click in front of the guest and I did’nt want poor lighting. Coming to the menu…

Drink
Musky Khus
(musk melon with khus flavoring,served with  club soda)

Snacks
Aaloo tikki
(mashed potatoes ,spiced and fried to a crisp golden)
Paneer Paandaan
(paneer triangles marinated and roasted in leaves)

Main course
Makhmali Paneer
(soft cottage cheese cubes in creamy coconut sauce)
Daal Tadka
(simple daal with the flavoring of garlic,onions and fenugreek)
Jodhpuri Aaloo
(baby potatoes with fennel,sesame seeds)
Bhindi Daal
(bhindi cooked with tuver daal,tempered with mustard and whole red chillies)

Rice
Saffron rice
(rice cooked with milk and saffron)

Breads
Onion parathas
(Indian whole wheat flat bread with onions)

Accompaniments
Faalsa salad
(berry salad)
Green chutney
Pickled onions 
(baby onions with vinegar)
Orange yogurt


Jodhpuri Aaloo

500 gms.......... baby potatoes
4tsp ..................oil
1tsp.................. cumin seeds
1tsp.................. fennel seeds
1tsp ..................sesame seeds
2-3 .....................whole red chilly
Pinch asofetadia
½ tsp................. chilly flakes
¼ tsp................. turmeric pwd
½ tsp................. red chilly pwd
½ tsp................. dry mango pwd
1tsp................... coriander pwd
Salt to taste
Peel the boiled baby potatoes.
If the size is bigger cut them in two or bite sized.
Heat oil.
Add cumin seed, fennel ,sesame seeds ,hing and whole red chilly.
Add all the spices and immediately add the potatoes.
Toss well and simmer for a few mins.
 Garnish with coriander.

Saffron Rice
1cup................. rice
2tsp.................. ghee
½ cup............... milk
½ cup............... water
A large pinch saffron.
Salt to taste
Wash and soak the rice.
Heat ghee and add rice.
Roast the rice till dry.
Add milk,water and salt and saffron.
Transfer to a rice cooker.
Cook till done.
Garnish with fried onions  / shahi jeea

Makhmali Paneer

Bhindi Daal

Daal Tadka

Jodhpuri Aaloo

Orange yogurt

Faalsa Salad
(incidentally the faalsa are from my garden)

Musky Khus


This goes to Valli's Thali Mela

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Monday, May 28, 2012

Mumbai Beach Food

BM # 16   Day 6

 Today I shall take you guys to Mumbai beach. Juhu Beach. I just close my eyes and I am there.The lovely sight of the sun descending, with tints of red and orange…the sky looks breathtaking!...a little later lights and bulbs lit up this bubbly place and one can hear the giggling and screaming children.The splashing of waves gets lost with all the hustle and bustle..until one goes near the water.Merry go rounds…horse carts ..it all looks so very filmy…one can spot courting couples, newly wedded couples……a place for all.This is a very special beach where I was proposed…no wonder I love this place.

The beach is no longer clean…so you cant actually wade in the water,but..we can always enjoy the lovely food stalls here.They are a treat selling food from all over the world.The Mumbai food surely dominates..ah the sev puri…bhel puri…..pav bhaji..well today I have tried to get some of this Mumbai food for you. Hope you guys enjoy it.

Pav bhaji
(potatoes,peas cauliflower mashed in a tangy garlic tomato flavor)
Masala pav
(baked bread spiced up)
Tawa pulao
(rice spiced with a special spice and peas and tomato)
Tomato Lassan Chutney
(garlic and tomato chutney)
Kaanda keri salad
(raw mango and onion salad)
Masala papad
(buttered papad with spices)
Kacchi keri bark ka gola
(raw mango flavored Indian sorbet)


bhaaji 

masala pav

 tawa pulao

 kaanda keri salad

tomato lassan chutney

 masala papad

 kacchi keri gola

 Tawa Pulao

1cup........ rice
1................boiled potato,chopped
1................tomato, finely chopped
A handful peas
1tsp......... chopped onion
1tsp......... chopped capsicum
1tsp......... green chilly chopped finely
1tsp......... crushed garlic
Coriander leaves
¼ tsp...... red chilly pwd
½ tsp...... pav bhaji masala
¼ tsp ......black salt
Pinch turmeric pwd
Butter 

Boil the rice with salt making sure each grain is separate.Keep aside.
On a big tawa or a flat pan add 1tsp oil.
Add garlic,onion and capsicum.
Sauté for a min .
Add green chilly.
Add boied potatoes,boiled peas,tomatoes and all spices.
Sauté for a minute mixing all.
Add rice and mix well,making sure not to mash anything.
Sauté on full flame.
Serve with butter on top and garnish with coriander.


Tomato Lassan Chutney

2tbsp............... oil
2tbsp............... finely chopped garlic
1packet........... home made tomato puree
1tsp.................. red chilly pwd
1tsp.................. pav bhaji masala
½ tsp................ coriander pwd
 ¼ tsp............... black salt
¼ tsp................ kashmiri red chilly
A pinch hing
Salt to taste
1tsp butter
Heat oil.
Add garlic. Saute’.
Add the tomato puree, cook for 3-4 minutes .
Add all the spices and cook till oil seperates.
Check the seasonings,this should be spicy.
Add a blob of butter.


This goes to Valli's thali mela

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Sunday, May 27, 2012

Jain Parna Thali

BM # 16   Day 5

Paryushan is the king of Jain fesativals,which lasts for 8 days. The Jain festivals are not meant for eating,drinking,and to make  merry. They are celebrated by prayers worship and fasting,the Jains follow Lord Mahaveera.

During these 8 days the Jains do not eat any greens. By greens, i dont mean only leafy vegetables,but also veggies like corriander,peas beans etc.They do not consume onions and garlic or any other roots. The water that they drink is first boiled and then cooled, their meals end before sunset and after that they do not even drink water.

During these eight days their prayers are for promoting universal peace .Some of the Jains go on a only water fast for all eight days,this is called Aathaai.On the ninth day the fast is released to celebrate.sugar candy water and mung water are  the first drinks offered that too spoon by spoon.This breakfast meal is called Parna.The meal that is served is light, but delicious .I will share the traditonal meal which is offered to the guest...

To begin with
Sugar candy water
Mung bean water




The meal

Mung
(green gram cooked with mild spices)
Papad methi
(fenugreek seeds soaked and cooked with Indian papads)
Raabdi
(a drink made with roasted flour,nuts and spices)
Sheera
(roasted wheat flour halwa,garnished with cardamon)
Khakhra
(Thin cracker bread,a gujju speciality)


While making the mung ,the water from it is used to make mung water.The candy water is made by soaking candy ,cinnamon ,clove and pepper  and then boiling and straining it.

Coming to the recipe....
Mung
1cup........... mung
1tsp............. oil
Pinch hing
¼ tsp ...........red chilly pwd
Pinch turmeric
Sallt to taste
Soak moong for 2hrs.
Cook these with salt.
When done temper.
Tempering
Heat oil.
Add a pinch of hing.
Add ¼ cup water and red chilly.
Add a lemon sized piece  of jaggery.
Add ½ tsp lemon juice.
Boil this till jaggery melts and then add to the cooked moong.
Simmer for a few minutes making sure not to overcook.


mung

raabdi

papad methi

sheera


khakhra

This thali goes to Valli's thali mela

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Saturday, May 26, 2012

Delhi Chaat House

BM # 16   Day 4

Chaat is a hindi word, which means to lick or taste.Who is not known to this wonderful street food of the North...this food which is actually finger licking.The street food is so popular that most of the hotels and restaurants serve it too.The special chaat shops are always crowded and this food is  famous as ladies food,but  one can see lot of men relishing these chaats too.

Chaats are tangy and spicy,sweet and spicy,crunchy and soft... tingling the taste buds and wanting more and more.The basic ingredients going in most chaats are boiled potatoes,chick peas and gram sprouts.The spices used are chaat masala,red cilly pwd,yellow chilly pwd besides the regular ones like salt and cumin seed pwd.A chaat would not be called a chaat without the combination of the chutneys like green chutney, sweet and sour chutney and red chilly garlic chutney.Of course yogurt is also a very important part of some chaats. Coming to garnishes..they do vary.Onions,tomatoes,shredded ginger ,chillies ,coriander and farsaans may be used.

Born and brought up in Delhi  this has always been my favourite food.I could literally take you to the best and most famous streets serving these chaats.To begin with there is a chaat wala who sells papdi chaat on Shahajan road .The chole kuche..the best ones are sold at Golhatti at Fatehpuri.The rabdi Faalooda is best at Giani di Hatti..oh I could go on and on....but lets get on to todays menu...

(chick peas cooked with tea bags and made spicy and tangy)
Kulcha
(flat baked bread)
Pickled onions
(baby onions pickled in vinegar)
Mixed pickle

 Papadi chaat
(Savory bites, served with beaten yogurt, potatoes and gram, highlighting with tangy sweet sauce and zinged with spices)

Gol gappe
(Check for flavored golgappas)

Aaloo tikki chaat
(Potatoes ,boiled and mashed to prepare savory cakes)

Gujiya
(Gram flour dumplings stuffed with chilly ,ginger nuts and raisins,served with yogurt garnished with spices and tangy sauce)

Rabdi Falooda
(Thick ,creamy sweetened milk served with crushed ice ,glass noodles ,garnished with rose syrup and rose petals)

And now coming to today’s recipe...

Gujiya

Gujiya’s are from U.P., a state in the Northen Indian.These are lentil dumplings stuffed with nuts and raisins,fried and then  soaked to make soft there after served with fresh whisked yogurt.Garnishing with lots of spices and shredded ginger and green chilly which  give a new dimension to the whole dish.Of course the sweet and sour tamarind chutney is a must.

500 gms........... udad daal batter
Salt to taste

Stuffing
4tsp.................. golden raisins
4tsp ..................melon seeds
2tsp.................. finely chopped green chilly
2tsp.................. finely chopped ginger
Pinch salt

Garnish
Cumin seeds
Yogurt

The final garnish
Shredded ginger
Green chilly
Spices
Roasted cumin pwd
Red chilly pwd
Yellow chilly pwd

Sweet and sour chutney
(Khajoor imli ki chutney)

Preparing the yogurt
Pass the yogurt through a seive.
Add salt and a large pinch of sugar.
Chill.

Making Gujiya
Add salt to the batter and beat till light and fluffy.
Preheat the oil.
Wet a thin muslin cloth,place it on a flat plate.
Place a little batter,size of a lemon.
Flatten with wet fingers to a 4’’ dia.
Place a little stuffing.
Carefully fold on..bringing the sides in front,forming a semi circle.
Carefully lift from the cloth and slide in the hot oil.
Deep fry adjusting the flame from high to medium and slow,so as to ensure even cooking.fry to a crisp golden.
Soak these in water for 15 mins.Add a large pinch of hing to the water.
Remove gently and press between your palms to remove excess water.
Place these in the serving bowl.
Pour whisked curd.
Sprinkle spices.
Add chutney and garnish.
Serve chilled for best results.

Basic Preperation





Gujiya

Dhaabe de Chole

Pickled Onions

Papdi Chaat

Aaloo tikki chaat


Rabadi Falooda Glass


This goes to Vallis thali mela
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Friday, May 25, 2012

Indian Railway Thali

BM # 16   Day 3

From the warm-heartedness of the people to the scenery and wonderful sights, train travel in India is a memorable experience. 
Train travel in India is safe, cheap and (in AC classes) comfortable. Even long distances such as Mumbai to Delhi or Delhi to Chennai can be covered more time-effectively than flying, using overnight sleeper. Rajdhani and Shatabdi express are the two super fast fully air-conditioned trains of the Indian railway. The lunch and dinner menus of these trains are of two types. vegetarian  and non vegetarian. While travelling on these trains we used to carry loads of food,but now the railway people provide pretty good food..soup to dessert.I decided to do a train thali this time ..the standard menu is as follows.

Menu
Soup / Rasam 
(tangy blend of tomatoes, onions and gourd)
Bread Sticks 
Butter Chiplet (preferably Amul)  

Rice 
(steamed white rice)
Dal / Rajmah 
(yellow gram lentil ,mildly spiced with cumin tempering)
Mattar Paneer  / Veg Kofta 
(Indian cottage cheese and green peas simmered in onion tomato gravy)
Parantha / Plain Roti / Rumali Roti 
(flat Indian bread)
Salad 
Curd 
Pickle
Salt and Pepper Sachet 

Ice Cream / Gulaab  Jamun




After the soup course gets over the meal is served 


 Coming to today's recipe...Mattar Paneer

Serving for one person..
½ cup............ boiled peas
¼ cup............ cottage cheese
½ cup............ tomato puree
1/4tsp............ dhania jeera pwd
¼ tsp............. red chilly pwd
Pinch turmeric
Pinch garam masala
Salt to taste
Heat ½ tsp oil in a pressure cooker.
Add onions,fry till pink.
Add tomato puree,cook till dry.
Add peas,cottage cheese and spices.Mix well.
Add ½ cup water and pressure cook for 2whistles.
Sprinkle garam masala.



This goes to Vallis thali mela
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