Saturday, July 12, 2014

Prawn & Potato Curry ~ Mangalorean Catholic Style



Ola people! Here I am sitting in the heart of Mangalore writing down a recipe that is a favourite among many Mangaloreans except me. Well, I am sure it would have been if I ate prawns, but since I don't we postponed even preparing this dish while in Dubai. We wanted to have the curry made by my mum in law who is an amazing cook and she cheerfully obliged. So off went Roshan to the fish market. He chose a fine batch of prawns and cleaned them himself. I helped my mum-in-law grind the masala and the 'hult' (taste check/adjustment) was done by her. It was a case of one too many cooks that didn't spoil the broth. The resultant curry was this lovely spicy-tangy one with prawns and potatoes floating in harmony. 

Tuesday, June 24, 2014

Spicy Chicken Dry


The end of June is here bringing with it a closure of half of the year (I should start writing poetry!). I am so glad that finally the schools will close for the summer and I can relax and do things at my own pace rather than run around like a headless chicken for 5 days a week. While we are busy with some last minute shopping before we head for our vacation I decided to write a quick post and share this amazing chicken recipe with you. It is a recipe that I have adapted from the book 'Recipes For All Occasions' by B F Varghese. It is one of my most favourite cookbooks now. 

Friday, June 20, 2014

Idli Upma - A Simple, Tasty & Quick Breakfast Option!


G'morning ya'll! An 8 am post on a Friday morning only means that I was pulled out of my slumber way too early. The lil boy is too excited to attend his cousin's birthday party at the play area this morning and it was only fair to wake up his mommy and demand breakfast at 6 am no? Grr! 

Anyway, I got a quick chance to wake up earlier than the others who are still enjoying their sleep and write this post. A super quick breakfast option is what I like on most days when I just don't want to make anything elaborate. Since the past few weeks I have been busy trying my hand at making my own Idli & Dosa batter, a multi purpose batter which can be transformed into not just idlis and dosas but also a host of other South Indian breakfasts. I hope to try them out one by one and post them here soon. 

Wednesday, June 18, 2014

Egg Masala


At my place eggs are prepared as a last resort when there is nothing else that I can think of and we are in no mood to eat fish or chicken again. Red meats are generally reserved for special occasions or are eaten like once a month or two. Since the little fellow is averse to eating eggs I don't force him but insist he eats them in the form of an omelette on weekends. Now you know why eggs for main course are a last resort! Baby Zee and I love eggs and enjoy eating them fried, scrambled or hard boiled. I personally love eating eggs sunny side up - love mopping up the yolk with some bread. Yum!

Anyway, today I had to take my lil girl for her vaccination and I returned pretty late. There wasn't a lot of time to make something elaborate and I had not kept the fish out to thaw. I flipped through almost every cook book I owned to see if I could find a recipe that wasn't repetitive and I could make quickly. Most curries required grated coconut or coconut milk and I wasn't in a mood to grind anything. So I decided to throw in some ingredients together and create something of my own. I was rather pleased with the outcome and proud that my creation wasn't so bad after all as the sonny boy ate it without a fuss.

Monday, June 16, 2014

Mawa Cake


One of the best experiences I had during my time in Mumbai revolved around food. No prizes for guessing that as I have been saying this for a while now but although I have lived for almost a decade there I had the opportunity to eat the famous mawa cake just three or four times mostly when I was working there. I had this colleague who was also my 'train-friend', someone who travelled with me on the Mumbai local train on my way back from work. On most days we took the local together and on rare occasions we shared an auto rickshaw. On the days when we left office early (around 6 pm) we made sure we hopped over to Merwans, the quintessential Irani bakery on S.V Road, Andheri West (right outside the Andheri W station). My friend Shaili was the one who always stopped by this place to pick up snacks and I got to taste the very famous mawa cake on a few occasions. After that the visits kind of stopped as she got married and moved out of Mumbai and the luxury of leaving office earlier than 8 or 9 pm came to an end for me when I took up a new role. 

Tuesday, June 10, 2014

Ridge Gourd Peel Chutney


 

Hey guys! It's time for another chutney! I don't remember the last time I posted a chutney recipe and I think its been a while. Actually I am terrible at making chutneys, Roshan is a champion at that so I usually make him do the honours or simply make sambhar to go with idlis or dosa. A while ago I was going through my recipe index and realised that I didn't have many chutney recipes and it is always a delight to have a different chutney to relish along with neer dosa or idli - something that we have almost every week for breakfast. 

I had seen so many recipes of the ridge gourd peel chutney on the various food groups on Facebook that I was always keen to try it out. It is such a great way of saving and utilizing peels of vegetables as they are packed with nutrition. So far I have tried only the ridge gourd peel chutney amongst the many chutneys that one can make out of vegetable peels. They are not only a great accompaniment to rice breads such as idlis, dosas, neer dosa and sanna but also go well as a side dish to a simple meal of rice gruel and perhaps a papad on those days when you don't feel like cooking/eating anything elaborate. So go ahead and give this chutney a shot. I am sure you'll like it!

Wednesday, June 4, 2014

Nimbu Chicken - Urban Tadka (Restaurant) Style, Well Almost! ~ When The Hubby Cooks and Writes!


As I take over from Shireen to write this post for the first time (and may be many more posts in the future if she allows me ;-)) this dish, “Nimbu Chicken” is one of my favorites. My love for this dish began after my first visit to Urban Tadka in Versova, Mumbai a few years ago. The ambience of the restaurant was lovely, complete with a village kind of a setup. The food was served on an unique colored plate, the stirrer for the drinks was made of sugar cane, the dum biriyani was served in earthen pots and finally the 'last order' was announced by beating the dhol (drum). All these things made me feel like visiting this place more often. 

Saturday, May 31, 2014

Godambi Payasa | Hasi Geru Beejada Payasa ~ Mangalorean Brahmin Style Tender Cashew Nut Payasam


Last year I tried my hand at making two dishes from tender cashew nuts. This was when I was in Mumbai and had packed half my bags to come here. Mum had come to help me and she brought with her a pack of tender cashew nuts which I divided into two. One batch was used up in making a typical Konkani curry called Bibbe Sagle. We enjoyed that with some piping hot rice and dali tove another classic Konkani style dal which tastes oh-so-wonderful with rice and papad on the side. After we had gobbled that up I decided to make this Brahmin style payasam but not on the same day as we would have died of a heart attack (kidding!). Tender cashew nuts are supposed to be 'heaty/garmi' as we say in India and one is advised not to eat too much of it in one go. A few days later I made the payasam and it was finger licking good.  I got the recipe from my sister-in-law Sumana who gave me her version of making it with freshly extracted coconut milk. I tried my own short cut method of making the coconut milk out of coconut milk powder instead of slaving over the process of extracting fresh milk from grated coconut. With a 5 month old baby and a load of packing to be done there was no way in hell that I would spend more than 30 mins in the kitchen, especially during the peak of summer in Mumbai!

Wednesday, May 28, 2014

Apae / Appe / Paniyaram (Pan Fried Rice Hoppers)


Today I added one more dish to my culinary repertoire - apae! These lovely little dumplings are also called as hoppers and are primarily made from ground rice and black gram (urad dal) and have various other versions that call for whole wheat or even beaten rice (poha) as the base ingredient. Just in case you thought that hoppers are 'sheviyo', well those are 'string hoppers'.  Apae (plural) is called as the 'apo/appo' (in its singular form) and is a favourite of the Konkanis (GSBs) of Mangalore and hence a regular fare on their breakfast menu. Ever since I joined whatsapp and formed groups with my school and college friends where we share our daily ramblings I have been getting to see various kinds of apae - sweet & savoury. I have always been tempted by the display and planned to try it out myself as I have owned the skillet for it since ages but never put it to use. 

Saturday, May 24, 2014

No Bake Mango & White Chocolate Cheesecake



I thought I should make something out of mangoes and post it before the mango season gets over. Also, I have seen such wonderful pictures of desserts made with mangoes that it was impossible not to get influenced and tempted to try something mangolicious. Well, to be honest, making a cheesecake was never on the cards. I am not much of a cheesecake fan simply because I know how calorie rich it is and even if I am not counting calories, I think it is an expensive dessert to make if you are buying imported stuff. So it is definitely not something you would want to indulge it on an ordinary day. But if you are having company and some nice company at that, then why not?

Saturday, July 12, 2014

Prawn & Potato Curry ~ Mangalorean Catholic Style



Ola people! Here I am sitting in the heart of Mangalore writing down a recipe that is a favourite among many Mangaloreans except me. Well, I am sure it would have been if I ate prawns, but since I don't we postponed even preparing this dish while in Dubai. We wanted to have the curry made by my mum in law who is an amazing cook and she cheerfully obliged. So off went Roshan to the fish market. He chose a fine batch of prawns and cleaned them himself. I helped my mum-in-law grind the masala and the 'hult' (taste check/adjustment) was done by her. It was a case of one too many cooks that didn't spoil the broth. The resultant curry was this lovely spicy-tangy one with prawns and potatoes floating in harmony. 

Tuesday, June 24, 2014

Spicy Chicken Dry


The end of June is here bringing with it a closure of half of the year (I should start writing poetry!). I am so glad that finally the schools will close for the summer and I can relax and do things at my own pace rather than run around like a headless chicken for 5 days a week. While we are busy with some last minute shopping before we head for our vacation I decided to write a quick post and share this amazing chicken recipe with you. It is a recipe that I have adapted from the book 'Recipes For All Occasions' by B F Varghese. It is one of my most favourite cookbooks now. 

Friday, June 20, 2014

Idli Upma - A Simple, Tasty & Quick Breakfast Option!


G'morning ya'll! An 8 am post on a Friday morning only means that I was pulled out of my slumber way too early. The lil boy is too excited to attend his cousin's birthday party at the play area this morning and it was only fair to wake up his mommy and demand breakfast at 6 am no? Grr! 

Anyway, I got a quick chance to wake up earlier than the others who are still enjoying their sleep and write this post. A super quick breakfast option is what I like on most days when I just don't want to make anything elaborate. Since the past few weeks I have been busy trying my hand at making my own Idli & Dosa batter, a multi purpose batter which can be transformed into not just idlis and dosas but also a host of other South Indian breakfasts. I hope to try them out one by one and post them here soon. 

Wednesday, June 18, 2014

Egg Masala


At my place eggs are prepared as a last resort when there is nothing else that I can think of and we are in no mood to eat fish or chicken again. Red meats are generally reserved for special occasions or are eaten like once a month or two. Since the little fellow is averse to eating eggs I don't force him but insist he eats them in the form of an omelette on weekends. Now you know why eggs for main course are a last resort! Baby Zee and I love eggs and enjoy eating them fried, scrambled or hard boiled. I personally love eating eggs sunny side up - love mopping up the yolk with some bread. Yum!

Anyway, today I had to take my lil girl for her vaccination and I returned pretty late. There wasn't a lot of time to make something elaborate and I had not kept the fish out to thaw. I flipped through almost every cook book I owned to see if I could find a recipe that wasn't repetitive and I could make quickly. Most curries required grated coconut or coconut milk and I wasn't in a mood to grind anything. So I decided to throw in some ingredients together and create something of my own. I was rather pleased with the outcome and proud that my creation wasn't so bad after all as the sonny boy ate it without a fuss.

Monday, June 16, 2014

Mawa Cake


One of the best experiences I had during my time in Mumbai revolved around food. No prizes for guessing that as I have been saying this for a while now but although I have lived for almost a decade there I had the opportunity to eat the famous mawa cake just three or four times mostly when I was working there. I had this colleague who was also my 'train-friend', someone who travelled with me on the Mumbai local train on my way back from work. On most days we took the local together and on rare occasions we shared an auto rickshaw. On the days when we left office early (around 6 pm) we made sure we hopped over to Merwans, the quintessential Irani bakery on S.V Road, Andheri West (right outside the Andheri W station). My friend Shaili was the one who always stopped by this place to pick up snacks and I got to taste the very famous mawa cake on a few occasions. After that the visits kind of stopped as she got married and moved out of Mumbai and the luxury of leaving office earlier than 8 or 9 pm came to an end for me when I took up a new role. 

Tuesday, June 10, 2014

Ridge Gourd Peel Chutney


 

Hey guys! It's time for another chutney! I don't remember the last time I posted a chutney recipe and I think its been a while. Actually I am terrible at making chutneys, Roshan is a champion at that so I usually make him do the honours or simply make sambhar to go with idlis or dosa. A while ago I was going through my recipe index and realised that I didn't have many chutney recipes and it is always a delight to have a different chutney to relish along with neer dosa or idli - something that we have almost every week for breakfast. 

I had seen so many recipes of the ridge gourd peel chutney on the various food groups on Facebook that I was always keen to try it out. It is such a great way of saving and utilizing peels of vegetables as they are packed with nutrition. So far I have tried only the ridge gourd peel chutney amongst the many chutneys that one can make out of vegetable peels. They are not only a great accompaniment to rice breads such as idlis, dosas, neer dosa and sanna but also go well as a side dish to a simple meal of rice gruel and perhaps a papad on those days when you don't feel like cooking/eating anything elaborate. So go ahead and give this chutney a shot. I am sure you'll like it!

Wednesday, June 4, 2014

Nimbu Chicken - Urban Tadka (Restaurant) Style, Well Almost! ~ When The Hubby Cooks and Writes!


As I take over from Shireen to write this post for the first time (and may be many more posts in the future if she allows me ;-)) this dish, “Nimbu Chicken” is one of my favorites. My love for this dish began after my first visit to Urban Tadka in Versova, Mumbai a few years ago. The ambience of the restaurant was lovely, complete with a village kind of a setup. The food was served on an unique colored plate, the stirrer for the drinks was made of sugar cane, the dum biriyani was served in earthen pots and finally the 'last order' was announced by beating the dhol (drum). All these things made me feel like visiting this place more often. 

Saturday, May 31, 2014

Godambi Payasa | Hasi Geru Beejada Payasa ~ Mangalorean Brahmin Style Tender Cashew Nut Payasam


Last year I tried my hand at making two dishes from tender cashew nuts. This was when I was in Mumbai and had packed half my bags to come here. Mum had come to help me and she brought with her a pack of tender cashew nuts which I divided into two. One batch was used up in making a typical Konkani curry called Bibbe Sagle. We enjoyed that with some piping hot rice and dali tove another classic Konkani style dal which tastes oh-so-wonderful with rice and papad on the side. After we had gobbled that up I decided to make this Brahmin style payasam but not on the same day as we would have died of a heart attack (kidding!). Tender cashew nuts are supposed to be 'heaty/garmi' as we say in India and one is advised not to eat too much of it in one go. A few days later I made the payasam and it was finger licking good.  I got the recipe from my sister-in-law Sumana who gave me her version of making it with freshly extracted coconut milk. I tried my own short cut method of making the coconut milk out of coconut milk powder instead of slaving over the process of extracting fresh milk from grated coconut. With a 5 month old baby and a load of packing to be done there was no way in hell that I would spend more than 30 mins in the kitchen, especially during the peak of summer in Mumbai!

Wednesday, May 28, 2014

Apae / Appe / Paniyaram (Pan Fried Rice Hoppers)


Today I added one more dish to my culinary repertoire - apae! These lovely little dumplings are also called as hoppers and are primarily made from ground rice and black gram (urad dal) and have various other versions that call for whole wheat or even beaten rice (poha) as the base ingredient. Just in case you thought that hoppers are 'sheviyo', well those are 'string hoppers'.  Apae (plural) is called as the 'apo/appo' (in its singular form) and is a favourite of the Konkanis (GSBs) of Mangalore and hence a regular fare on their breakfast menu. Ever since I joined whatsapp and formed groups with my school and college friends where we share our daily ramblings I have been getting to see various kinds of apae - sweet & savoury. I have always been tempted by the display and planned to try it out myself as I have owned the skillet for it since ages but never put it to use. 

Saturday, May 24, 2014

No Bake Mango & White Chocolate Cheesecake



I thought I should make something out of mangoes and post it before the mango season gets over. Also, I have seen such wonderful pictures of desserts made with mangoes that it was impossible not to get influenced and tempted to try something mangolicious. Well, to be honest, making a cheesecake was never on the cards. I am not much of a cheesecake fan simply because I know how calorie rich it is and even if I am not counting calories, I think it is an expensive dessert to make if you are buying imported stuff. So it is definitely not something you would want to indulge it on an ordinary day. But if you are having company and some nice company at that, then why not?