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?

Tuesday, May 20, 2014

Kulta Kaat (Traditional Mangalorean Horse Gram & Field Marrow Curry)



One of Mangalore's traditional dishes that I believe is almost on the verge of extinction is this delicious masterpiece, a curry made of horse gram and field marrow. Field marrow, also known as the Mangalore/Malabar cucumber is native of coastal Karnataka and Kerala and hence found as a regular item on the menu of these local cuisines. In Mangalorean cuisine there are plenty of preparations that call for the field marrow but not as many with horsegram. At least not that I ever know of. Not until I found this recipe in the Mangalore Ladies Club Cookery Book a few years ago. I believe that every community in Mangalore (ex, the Catholic, Konkani, Bunt, Brahmin etc) have their own mild variations of this curry and since I had never eaten it before, I have adapted this recipe to create my own family favourite.

Today I am reposting my old recipe which I had published in May 2010. I feel that this lovely curry has been lost somewhere in my archives and deserves to be dug out and put on a pedestal.

Sunday, May 18, 2014

Braai'd Baby Potatoes - Southern African Style Grilled Baby Potatoes with Bacon - When The Hubby Cooks!


Most of our culinary attempts happen in order to cater to our fussy eater. Roshan is always on the look out for easy recipes to try out keeping our son in mind. The Food Network channel has been our favourite source of entertainment since the past few months and most of the time its the fussy eater who is glued to the TV watching all sorts of delicacies being made - none of which he will eat if we make it for him. However, one such attempt turned out to be a huge success. Baby potatoes baked with some spicy bacon is so delicious that it will not only charm little eaters but the older ones too. This dish is so very versatile that it can not only be paired with some wine and served at a party but also passed around as an appetizer at a party. If you are dying to make it and enjoy it during the week then serve it with some steaming hot rice and dal. Trust me, the combination is simply superb! Well, it has to be because the dish is a combination of two of the world's most favourite foods - potatoes and bacon.

Sunday, May 11, 2014

Coconut, Oats & Dry Fruit Cookies


We are almost in the middle of May and I must admit that talking about Christmas now does feel a bit odd. But talk I must especially because it has a lot to do with my baking obsession without proper planning. As always the Christmas of 2013 rolled by without completing half the baking tasks that I had jotted down on my to-do list. The ingredients were purchased before the Christmas season had actually begun - in anticipation of the virtual 'orders' I would get from my family who in reality run away from all calorie laden things. But since old habits die hard I went ahead and bookmarked a thousand recipes that led to marathon shopping sessions resulting in a million ingredients waiting patiently to be used. Well, to be fair to myself, I did get around to using most of that stuff but the little that was unused had to be put to good use right? I couldn't let good money go down the drain so once the Christmas frenzy got over and the New Year was welcomed and the post party hangover died I took out my recipe books and decided to try out some recipes that would call for ingredients that I was looking to use up.

Saturday, May 10, 2014

Chicken Liver Masala



It's been ages since I made chicken liver at home. There was a time when we used to make it very often and once my doctor had even exclaimed at my great haemoglobin count - this was when I was expecting my son. After his birth I started eating consciously in a bid to lose those excess kgs I had piled on and liver was thrown out of the menu. A few years down the line I realised that I had given up many things that actually benefited me. Recently on a visit to the doc for a throat infection I was asked to do a blood test (this particular fellow loves having blood tests done). It was revealed that my haemoglobin count was really low and I was asked to take supplements. Since I always believe that one can manipulate one's intake of food to achieve the desired state of health most of the time I googled for some natural foods to help combat this problem.

Sunday, May 4, 2014

Batata Poha | Kandha Batata Poha (Maharashtrian Style Spiced Beaten Rice)



I was never a beaten rice person. When I was a child it was my brother who always insisted on beaten rice for breakfast at least once a week or ten days. The usual fare of making a sweet version (with jaggery and fresh coconut) or a savoury one (with green chillies and coconut) took turns to appear on our breakfast table. Somewhere after I left home and started to work beaten rice in all forms was forgotten. I never missed it either. However after I got married and moved to Mumbai I started experimenting with all kinds of Mangalorean breakfasts to entertain hubby and myself. 

Thursday, May 1, 2014

Homemade Baby Food - Egg Burji Paratha (Whole Wheat Flour Flatbread Stuffed with Scrambled Eggs)



My son's spring break got over as quickly as it began and now we are back to the grind. What does a spring break mean to the two of us? For him it is a chance to sleep late, wake up late and have days filled with fun and frolick! Every little boy's dream come true. For me - a much needed break from being pulled out of my slumber at 5 am, 5 days a week followed by a day filled with household chores, blogging somewhere in between and winding up not knowing how the day has passed by. What a relief I must say! That said what does my regular school day encompass?

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?

Tuesday, May 20, 2014

Kulta Kaat (Traditional Mangalorean Horse Gram & Field Marrow Curry)



One of Mangalore's traditional dishes that I believe is almost on the verge of extinction is this delicious masterpiece, a curry made of horse gram and field marrow. Field marrow, also known as the Mangalore/Malabar cucumber is native of coastal Karnataka and Kerala and hence found as a regular item on the menu of these local cuisines. In Mangalorean cuisine there are plenty of preparations that call for the field marrow but not as many with horsegram. At least not that I ever know of. Not until I found this recipe in the Mangalore Ladies Club Cookery Book a few years ago. I believe that every community in Mangalore (ex, the Catholic, Konkani, Bunt, Brahmin etc) have their own mild variations of this curry and since I had never eaten it before, I have adapted this recipe to create my own family favourite.

Today I am reposting my old recipe which I had published in May 2010. I feel that this lovely curry has been lost somewhere in my archives and deserves to be dug out and put on a pedestal.

Sunday, May 18, 2014

Braai'd Baby Potatoes - Southern African Style Grilled Baby Potatoes with Bacon - When The Hubby Cooks!


Most of our culinary attempts happen in order to cater to our fussy eater. Roshan is always on the look out for easy recipes to try out keeping our son in mind. The Food Network channel has been our favourite source of entertainment since the past few months and most of the time its the fussy eater who is glued to the TV watching all sorts of delicacies being made - none of which he will eat if we make it for him. However, one such attempt turned out to be a huge success. Baby potatoes baked with some spicy bacon is so delicious that it will not only charm little eaters but the older ones too. This dish is so very versatile that it can not only be paired with some wine and served at a party but also passed around as an appetizer at a party. If you are dying to make it and enjoy it during the week then serve it with some steaming hot rice and dal. Trust me, the combination is simply superb! Well, it has to be because the dish is a combination of two of the world's most favourite foods - potatoes and bacon.

Sunday, May 11, 2014

Coconut, Oats & Dry Fruit Cookies


We are almost in the middle of May and I must admit that talking about Christmas now does feel a bit odd. But talk I must especially because it has a lot to do with my baking obsession without proper planning. As always the Christmas of 2013 rolled by without completing half the baking tasks that I had jotted down on my to-do list. The ingredients were purchased before the Christmas season had actually begun - in anticipation of the virtual 'orders' I would get from my family who in reality run away from all calorie laden things. But since old habits die hard I went ahead and bookmarked a thousand recipes that led to marathon shopping sessions resulting in a million ingredients waiting patiently to be used. Well, to be fair to myself, I did get around to using most of that stuff but the little that was unused had to be put to good use right? I couldn't let good money go down the drain so once the Christmas frenzy got over and the New Year was welcomed and the post party hangover died I took out my recipe books and decided to try out some recipes that would call for ingredients that I was looking to use up.

Saturday, May 10, 2014

Chicken Liver Masala



It's been ages since I made chicken liver at home. There was a time when we used to make it very often and once my doctor had even exclaimed at my great haemoglobin count - this was when I was expecting my son. After his birth I started eating consciously in a bid to lose those excess kgs I had piled on and liver was thrown out of the menu. A few years down the line I realised that I had given up many things that actually benefited me. Recently on a visit to the doc for a throat infection I was asked to do a blood test (this particular fellow loves having blood tests done). It was revealed that my haemoglobin count was really low and I was asked to take supplements. Since I always believe that one can manipulate one's intake of food to achieve the desired state of health most of the time I googled for some natural foods to help combat this problem.

Sunday, May 4, 2014

Batata Poha | Kandha Batata Poha (Maharashtrian Style Spiced Beaten Rice)



I was never a beaten rice person. When I was a child it was my brother who always insisted on beaten rice for breakfast at least once a week or ten days. The usual fare of making a sweet version (with jaggery and fresh coconut) or a savoury one (with green chillies and coconut) took turns to appear on our breakfast table. Somewhere after I left home and started to work beaten rice in all forms was forgotten. I never missed it either. However after I got married and moved to Mumbai I started experimenting with all kinds of Mangalorean breakfasts to entertain hubby and myself. 

Thursday, May 1, 2014

Homemade Baby Food - Egg Burji Paratha (Whole Wheat Flour Flatbread Stuffed with Scrambled Eggs)



My son's spring break got over as quickly as it began and now we are back to the grind. What does a spring break mean to the two of us? For him it is a chance to sleep late, wake up late and have days filled with fun and frolick! Every little boy's dream come true. For me - a much needed break from being pulled out of my slumber at 5 am, 5 days a week followed by a day filled with household chores, blogging somewhere in between and winding up not knowing how the day has passed by. What a relief I must say! That said what does my regular school day encompass?