TRANSLATE

Tuesday, April 29, 2014

Balti Chicken and 5 years of Blogging!



 Last week my blog celebrated its 5th birthday. Well, its a huge milestone for me, for someone who didn't know nuts about cooking I think I have come a long way. This whole journey of blogging has been such a great experience - more like a package deal with some positive and negative points, highs and lows but yes, in the bargain I have managed to hone my skills at cooking, photographing food and writing of course. As the popularity of the blog grew so did my list of friends. I have made some good friends thanks to the blog. People from all walks of life, whether they knew to cook or not have offered me everything from appreciation to encouragement to inspiration and for that I am truly grateful. How can I forget my dear friends from the blog world? So many bloggers today are my friends and I am thrilled that I am blessed with these precious people.

Saturday, April 19, 2014

Guliyanchi Kheer | Rice Ball Kheer | Rice Balls in Coconut Milk & Palm Jaggery Sauce


 On the blessed occasion of Easter I wish to offer you my readers mouthfuls of this wonderful, traditional Mangalorean coconut milk based kheer that is called as 'Guliyanchi Kheer'. In Konkani 'Gulio' stands for 'tiny balls or tablets' and this wonderful kheer has abundance of tiny rice balls swimming in a rich thick sauce of coconut milk & jaggery aromatic with powdered cardamom. Traditionally this kheer is also prepared for the new mother as part of her post natal diet in which case it is prepared using palm jaggery instead of regular jaggery. Palm jaggery made from the palmyra palm (also called as the 'Eerol/Irvol' palm tree) is considered to be richer in nutrients than the regular cane jaggery made from sugarcane.

Wednesday, April 9, 2014

Kosrache Lonche | Mangalorean Catholic Style Shredded Raw Mango Pickle (When the Hubby Cooks!)


Oh the joy of a simple Indian meal! Rice, dal (or a simple rice congee/gruel) a pickle of your choice and perhaps a crisp papad can uplift the most unhappy soul, isn't it? This simple meal is enough to sustain you and help regain your strength if you have been ill. During my childhood my most favourite pickle used to be the lime pickle in brine (Kolache Lonche) and I enjoyed it with some piping hot congee whenever I was ill. Trust me, it was so nourishing despite the fact that there weren't too many items on my plate. Unlike me, my brother used to feast on pickles and loved to have some along with every meal. Years later I met a man who was a bigger fan of pickles than my brother and he is the chief pickle maker in my home today, my husband Roshan.

Preparing pickles at home is an art I would say. Not everyone can get them right, not everyone is patient enough to follow the lengthy,

Lonchyaso Pito | Pickle Powder | Mangalorean Catholic Style Spice Blend for Pickles (When the Hubby Cooks!)


The summer season in India is a time to enjoy the season's bounty. Mangoes, jackfruits, jamoons and a whole variety of seasonal fruits make their appearance in the local markets. Given that there is plenty of sunshine which allows you to dry anything you wish in a few minutes or hours a lot of food preserving is indulged in. Pickles are the first thing that come to one's mind when we talk about preserving foods.

The preparation of pickles is a tradition handed down from generations for over thousands of years in India and every region has its own range of pickles made from a whole lot of ingredients. What makes each type of pickle different from the others is the spice blend that is used to create the gravy base or the 'masala' that further enhances the flavour and aroma of the salted ingredients. While most spice blends include the quintessential Indian dried red chillies, the variety of which varies from region to region, some may make use of the fresh green chillies. So the colour of the pickle greatly depends on what goes into the spice blend.

Wednesday, April 2, 2014

Zaffrani Pulao | Zafrani Pilaf | Saffron Rice


This week is literally moving at snail's pace and recipe testing has taken a backseat. I have so much catching up to do with the blog posts and today is the last day of school for my son before the spring break starts. Yippeee! This very thought put me in a mood to party. Seriously, who likes to wake up at 5 am to churn out contents for the lunch box that eventually come back half eaten? Not me. I prefer holidays when I wake up at a decent hour, make a decent breakfast and do the rest of my chores on auto pilot mode - in other words, relaxed enough to think what I need to cook for the next meal.

Tuesday, April 29, 2014

Balti Chicken and 5 years of Blogging!



 Last week my blog celebrated its 5th birthday. Well, its a huge milestone for me, for someone who didn't know nuts about cooking I think I have come a long way. This whole journey of blogging has been such a great experience - more like a package deal with some positive and negative points, highs and lows but yes, in the bargain I have managed to hone my skills at cooking, photographing food and writing of course. As the popularity of the blog grew so did my list of friends. I have made some good friends thanks to the blog. People from all walks of life, whether they knew to cook or not have offered me everything from appreciation to encouragement to inspiration and for that I am truly grateful. How can I forget my dear friends from the blog world? So many bloggers today are my friends and I am thrilled that I am blessed with these precious people.

Saturday, April 19, 2014

Guliyanchi Kheer | Rice Ball Kheer | Rice Balls in Coconut Milk & Palm Jaggery Sauce


 On the blessed occasion of Easter I wish to offer you my readers mouthfuls of this wonderful, traditional Mangalorean coconut milk based kheer that is called as 'Guliyanchi Kheer'. In Konkani 'Gulio' stands for 'tiny balls or tablets' and this wonderful kheer has abundance of tiny rice balls swimming in a rich thick sauce of coconut milk & jaggery aromatic with powdered cardamom. Traditionally this kheer is also prepared for the new mother as part of her post natal diet in which case it is prepared using palm jaggery instead of regular jaggery. Palm jaggery made from the palmyra palm (also called as the 'Eerol/Irvol' palm tree) is considered to be richer in nutrients than the regular cane jaggery made from sugarcane.

Wednesday, April 9, 2014

Kosrache Lonche | Mangalorean Catholic Style Shredded Raw Mango Pickle (When the Hubby Cooks!)


Oh the joy of a simple Indian meal! Rice, dal (or a simple rice congee/gruel) a pickle of your choice and perhaps a crisp papad can uplift the most unhappy soul, isn't it? This simple meal is enough to sustain you and help regain your strength if you have been ill. During my childhood my most favourite pickle used to be the lime pickle in brine (Kolache Lonche) and I enjoyed it with some piping hot congee whenever I was ill. Trust me, it was so nourishing despite the fact that there weren't too many items on my plate. Unlike me, my brother used to feast on pickles and loved to have some along with every meal. Years later I met a man who was a bigger fan of pickles than my brother and he is the chief pickle maker in my home today, my husband Roshan.

Preparing pickles at home is an art I would say. Not everyone can get them right, not everyone is patient enough to follow the lengthy,

Lonchyaso Pito | Pickle Powder | Mangalorean Catholic Style Spice Blend for Pickles (When the Hubby Cooks!)


The summer season in India is a time to enjoy the season's bounty. Mangoes, jackfruits, jamoons and a whole variety of seasonal fruits make their appearance in the local markets. Given that there is plenty of sunshine which allows you to dry anything you wish in a few minutes or hours a lot of food preserving is indulged in. Pickles are the first thing that come to one's mind when we talk about preserving foods.

The preparation of pickles is a tradition handed down from generations for over thousands of years in India and every region has its own range of pickles made from a whole lot of ingredients. What makes each type of pickle different from the others is the spice blend that is used to create the gravy base or the 'masala' that further enhances the flavour and aroma of the salted ingredients. While most spice blends include the quintessential Indian dried red chillies, the variety of which varies from region to region, some may make use of the fresh green chillies. So the colour of the pickle greatly depends on what goes into the spice blend.

Wednesday, April 2, 2014

Zaffrani Pulao | Zafrani Pilaf | Saffron Rice


This week is literally moving at snail's pace and recipe testing has taken a backseat. I have so much catching up to do with the blog posts and today is the last day of school for my son before the spring break starts. Yippeee! This very thought put me in a mood to party. Seriously, who likes to wake up at 5 am to churn out contents for the lunch box that eventually come back half eaten? Not me. I prefer holidays when I wake up at a decent hour, make a decent breakfast and do the rest of my chores on auto pilot mode - in other words, relaxed enough to think what I need to cook for the next meal.