Monday, October 26, 2015

Podvolem Sukhe (Snake Gourd Sauté) ~When The Hubby Cooks!


Snake Gourd is vegetable that is usually disliked by many including my kids at home but since I am a huge lover of veggies, I bring all kinds of them on rotation. This recipe is my hubby's take on how you can make simple yet delicious vegetable that is low in calories but high in nutrients. It tastes great as an accompaniment to rice or chapathis is perfect for your weekday meal! 

Savoury Tarts


Folks! Christmas is just 2 months away (I know, I know, its still a long time to go, but I just can't wait for it!) and there are so many recipes to be tried! Gosh! So many recipes and just one life! Time is just not enough what with all the school day madness that I find myself in. So this time, I have decided to take it easy and post as many festive recipes as I possibly can, well ahead of time so that those of you who like to try out recipes have ample time to do so. I am like that too. Imagine having to try out a new recipe on the day of a party - it's like taking a huge risk. I have been there, done that and sometimes things have backfired just too badly. So I always like to prepare ahead and get myself comfortable with the recipe and make changes if any. Planning ahead of any formal occasion or party is a must. What do you say?

Tuesday, October 20, 2015

Lemon Polenta Cake ~ Gluten Free


Ever since we moved to Dubai I've had the wonderful opportunity to explore the different kinds of ingredients available here. Since baking is a great stress buster for me I bake at least once a month and more frequently during the festive season. On one of my first trips to the Organic store I had picked up a pack of polenta which simply put is the rawa made from dried corn kernels. Although I had no particular recipe in mind that day it was easily used up in the form of a cake and the rest of it was used up to dust baking trays on which homemade pizza was placed. I once tried to cook it up with some butter and dried herbs to be served up alongside some grilled chicken and veggies. Tasty!

The first cake that I had baked with it was at my brother's place and I remember the kids going for seconds as it was such a lovely one. Sadly, I lost that recipe and was on a hunt ever since. Recently when I picked up the Step-by-Step Baking Book by Caroline Bretherton at the local library I was thrilled to find a gluten free recipe which I almost ran to try out. The previous one that I had tried was with flour in it but I thought the gluten free version would be a good one to try as we have many people with special dietary needs in my family who could benefit from it.

Moong & Karela Curry (Sprouted Mung Bean & Bitter Gourd Curry)


On my recent trip to Mangalore I had scheduled a health check up for myself. It's a routine thing that I do every year. I spend like half a day at the hospital getting all tests done just to help me relax and spend the next one year in Dubai in peace, or so I'd like to believe. When I went for the test this time I had to get the first round of blood tests (to check the fasting sugar) done on an empty stomach. After the test was done breakfast was provided and somehow I always enjoy breakfasts anywhere in Mangalore. Whether it's at home or a hotel or the hospital canteen. Haha! I'm such a glutton, I can eat anywhere. Anyway, this time on the menu was this really nice sprouted moong curry, chapathis and the standard stuff served by the canteen - boiled egg, bananas, bread and butter all to be washed down with tea or coffee. I eagerly reached out for the ultra soft chapathis placed in a casserole (hot box) and generously served myself some of that piping hot curry. Yum yum! Err, I know I was supposed to be eating a meagre meal if I didn't want a skewed report but when there is food (especially breakfast) in front of me I rarely think rationally. It's like I blank out and just dig in. 

Tuesday, October 13, 2015

Schiacciata Con L’uva (Tuscan Style Grape, Olive and Goat Cheese Focaccia) No Knead Bread! ~ #Breadbakers


Bread baking has been the biggest obsession of this year for me. I am glad that I have tried out several different kinds of bread and I am also glad to be back to baking with this lovely group of bread bakers where one member chooses the theme for the month and the rest of us pick from the multitude of bread recipes that conform to that theme. The theme for the month of October is 'Fall/Autumn Breads' hosted by Wendy Klik who blogs at A Day in the Life on the Farm. This is the part I like best as we have the freedom to select the kind of bread we want to bake. These days I like to bake breads that will my little ones will like. Imagine going through the whole process of bread baking if there are no takers! 

Over a period of time I have realised that savoury breads score higher over the sweet ones. I can always use up plain or savoury breads at home as my son likes to take some to school as well so when this month's theme was announced I was hesitant and decided I would wait till the last minute (which I usually never do) and participate in the challenge only if I could manage to find a suitable recipe. I had always wanted to bake a the famous Italian focaccia (pronounced as 'fo-ka-chya'), a flat bread similar to the pizza, seasoned with herbs, salt and olive oil and topped with a variety of toppings such as olives, meats, onions, cheese etc. The bread I have selected today is essentially a focaccia but is called as the Schiacciata Con L'uva (pronounced as 'Skiya-chya-tha Kon-Loova') which is a flatbread topped with grapes. This bread is usually made in Tuscany during the fall (autumn season, around September-October) to use up leftover grapes from the harvest. While small wine grapes are traditionally used here, any grapes work well.

Sunday, October 11, 2015

Fruit Custard


During my growing up years in Mangalore, the fruit custard used to be such an integral part of any party menu. These were family parties, for the young and old and we never had such a thing as parties only for kids. Birthdays were rarely celebrated and even if they were, the whole jing bang was there to watch you cut your cake, sing the quintessential birthday song and then the men would go back to their drinks and deep discussions on politics or sport and the women would merrily gossip or exchange recipes while the hostess busied herself serving the food. After a typical Mangalorean spread of curried meats and pulaos and cutlets and salads the grand finale would always be this simple yet delicious fruit custard that was so much like the popula trifle pudding except that we didn't use a sponge in one of the several layers. 

Since this dessert was really easy to make most moms opted for it. I mean which busy mom doing a million things on the day of the party doesn't welcome the idea of a dessert that can be made ahead of time? The custard and the jelly could be made the previous day and the fruits could be chopped up in a jiffy before serving. I have seen many a dad who was dragged in at the last minute to cut up the apples or papaya or bananas or whatever that went into the dessert. 

Thursday, October 8, 2015

Mutton Stew - Mangalorean Muslim Style


Last week, on a whim I asked the hubby to buy some mutton when he was at the fish and meat market. I am a big mutton lover. To me it is at par with chicken (tastewise of course). I am not as fond of pork and beef so when I crave for some juicy mutton I make sure I source it somehow and cook it immediately. Surprisingly though I don't experiment a lot with the recipes and most times stick to whatever I've tried and tested before. So that should explain the fact that at present I have just 9 mutton recipes on the blog (which incidentally are more than half the combined recipes of beef and pork) - O.K, if all this math is making you dizzy just go and take a look at the red meat recipe section here

Mangalorean Plated Meal Series - Boshi# 32 - Fish Vindaloo, Cucumber Salad, Moong Curry, Fish Fry & Rice

BOSHI#32


The Boshi is back after a really really long break this time. I've been so busy that I've hardly had time to try out new recipes in the past 2 weeks or so and cooking is limited to previous tried and tested, family favourites. I cook stuff that my kids will eat without fuss and since I have decided not to sweat the small stuff, I am letting them be and not making extravagant meals which they will not end up eating. However, it would be so unfair for us adults if we didn't have our share of proper 3 course meals at least once in a way right? So I went ahead and made something that both the husband and I thoroughly enjoyed. It was a complete meal that we had after ages!

Do check the complete Boshi series here

RECIPES:

Saturday, October 3, 2015

Vaingan Pudi Sagle ~ Konkani Style Stuffed Baby Brinjals


Now that the kids are more 'restaurant friendly' and know how to behave even at a fine dining place we've started looking for places to enjoy our weekend meals, usually Friday evenings or Saturdays. Yesterday we went to a great place that served buffet meals over the weekends and we stuffed ourselves to the gills! I know gluttony is a great sin but we indulged ourselves anyways because every single dish on the menu was so fabulous! When we reached home we began to groan in agony. Well, no, the food wasn't bad, it's just that our stomachs were doing a somersault because of the excessive eating! I swore to myself never to get so greedy ever again, yeah but I will still visit that place and perhaps stick to tasting just a few (let's see how that resolution goes..hehe)

Monday, October 26, 2015

Podvolem Sukhe (Snake Gourd Sauté) ~When The Hubby Cooks!


Snake Gourd is vegetable that is usually disliked by many including my kids at home but since I am a huge lover of veggies, I bring all kinds of them on rotation. This recipe is my hubby's take on how you can make simple yet delicious vegetable that is low in calories but high in nutrients. It tastes great as an accompaniment to rice or chapathis is perfect for your weekday meal! 

Savoury Tarts


Folks! Christmas is just 2 months away (I know, I know, its still a long time to go, but I just can't wait for it!) and there are so many recipes to be tried! Gosh! So many recipes and just one life! Time is just not enough what with all the school day madness that I find myself in. So this time, I have decided to take it easy and post as many festive recipes as I possibly can, well ahead of time so that those of you who like to try out recipes have ample time to do so. I am like that too. Imagine having to try out a new recipe on the day of a party - it's like taking a huge risk. I have been there, done that and sometimes things have backfired just too badly. So I always like to prepare ahead and get myself comfortable with the recipe and make changes if any. Planning ahead of any formal occasion or party is a must. What do you say?

Tuesday, October 20, 2015

Lemon Polenta Cake ~ Gluten Free


Ever since we moved to Dubai I've had the wonderful opportunity to explore the different kinds of ingredients available here. Since baking is a great stress buster for me I bake at least once a month and more frequently during the festive season. On one of my first trips to the Organic store I had picked up a pack of polenta which simply put is the rawa made from dried corn kernels. Although I had no particular recipe in mind that day it was easily used up in the form of a cake and the rest of it was used up to dust baking trays on which homemade pizza was placed. I once tried to cook it up with some butter and dried herbs to be served up alongside some grilled chicken and veggies. Tasty!

The first cake that I had baked with it was at my brother's place and I remember the kids going for seconds as it was such a lovely one. Sadly, I lost that recipe and was on a hunt ever since. Recently when I picked up the Step-by-Step Baking Book by Caroline Bretherton at the local library I was thrilled to find a gluten free recipe which I almost ran to try out. The previous one that I had tried was with flour in it but I thought the gluten free version would be a good one to try as we have many people with special dietary needs in my family who could benefit from it.

Moong & Karela Curry (Sprouted Mung Bean & Bitter Gourd Curry)


On my recent trip to Mangalore I had scheduled a health check up for myself. It's a routine thing that I do every year. I spend like half a day at the hospital getting all tests done just to help me relax and spend the next one year in Dubai in peace, or so I'd like to believe. When I went for the test this time I had to get the first round of blood tests (to check the fasting sugar) done on an empty stomach. After the test was done breakfast was provided and somehow I always enjoy breakfasts anywhere in Mangalore. Whether it's at home or a hotel or the hospital canteen. Haha! I'm such a glutton, I can eat anywhere. Anyway, this time on the menu was this really nice sprouted moong curry, chapathis and the standard stuff served by the canteen - boiled egg, bananas, bread and butter all to be washed down with tea or coffee. I eagerly reached out for the ultra soft chapathis placed in a casserole (hot box) and generously served myself some of that piping hot curry. Yum yum! Err, I know I was supposed to be eating a meagre meal if I didn't want a skewed report but when there is food (especially breakfast) in front of me I rarely think rationally. It's like I blank out and just dig in. 

Tuesday, October 13, 2015

Schiacciata Con L’uva (Tuscan Style Grape, Olive and Goat Cheese Focaccia) No Knead Bread! ~ #Breadbakers


Bread baking has been the biggest obsession of this year for me. I am glad that I have tried out several different kinds of bread and I am also glad to be back to baking with this lovely group of bread bakers where one member chooses the theme for the month and the rest of us pick from the multitude of bread recipes that conform to that theme. The theme for the month of October is 'Fall/Autumn Breads' hosted by Wendy Klik who blogs at A Day in the Life on the Farm. This is the part I like best as we have the freedom to select the kind of bread we want to bake. These days I like to bake breads that will my little ones will like. Imagine going through the whole process of bread baking if there are no takers! 

Over a period of time I have realised that savoury breads score higher over the sweet ones. I can always use up plain or savoury breads at home as my son likes to take some to school as well so when this month's theme was announced I was hesitant and decided I would wait till the last minute (which I usually never do) and participate in the challenge only if I could manage to find a suitable recipe. I had always wanted to bake a the famous Italian focaccia (pronounced as 'fo-ka-chya'), a flat bread similar to the pizza, seasoned with herbs, salt and olive oil and topped with a variety of toppings such as olives, meats, onions, cheese etc. The bread I have selected today is essentially a focaccia but is called as the Schiacciata Con L'uva (pronounced as 'Skiya-chya-tha Kon-Loova') which is a flatbread topped with grapes. This bread is usually made in Tuscany during the fall (autumn season, around September-October) to use up leftover grapes from the harvest. While small wine grapes are traditionally used here, any grapes work well.

Sunday, October 11, 2015

Fruit Custard


During my growing up years in Mangalore, the fruit custard used to be such an integral part of any party menu. These were family parties, for the young and old and we never had such a thing as parties only for kids. Birthdays were rarely celebrated and even if they were, the whole jing bang was there to watch you cut your cake, sing the quintessential birthday song and then the men would go back to their drinks and deep discussions on politics or sport and the women would merrily gossip or exchange recipes while the hostess busied herself serving the food. After a typical Mangalorean spread of curried meats and pulaos and cutlets and salads the grand finale would always be this simple yet delicious fruit custard that was so much like the popula trifle pudding except that we didn't use a sponge in one of the several layers. 

Since this dessert was really easy to make most moms opted for it. I mean which busy mom doing a million things on the day of the party doesn't welcome the idea of a dessert that can be made ahead of time? The custard and the jelly could be made the previous day and the fruits could be chopped up in a jiffy before serving. I have seen many a dad who was dragged in at the last minute to cut up the apples or papaya or bananas or whatever that went into the dessert. 

Thursday, October 8, 2015

Mutton Stew - Mangalorean Muslim Style


Last week, on a whim I asked the hubby to buy some mutton when he was at the fish and meat market. I am a big mutton lover. To me it is at par with chicken (tastewise of course). I am not as fond of pork and beef so when I crave for some juicy mutton I make sure I source it somehow and cook it immediately. Surprisingly though I don't experiment a lot with the recipes and most times stick to whatever I've tried and tested before. So that should explain the fact that at present I have just 9 mutton recipes on the blog (which incidentally are more than half the combined recipes of beef and pork) - O.K, if all this math is making you dizzy just go and take a look at the red meat recipe section here

Mangalorean Plated Meal Series - Boshi# 32 - Fish Vindaloo, Cucumber Salad, Moong Curry, Fish Fry & Rice

BOSHI#32


The Boshi is back after a really really long break this time. I've been so busy that I've hardly had time to try out new recipes in the past 2 weeks or so and cooking is limited to previous tried and tested, family favourites. I cook stuff that my kids will eat without fuss and since I have decided not to sweat the small stuff, I am letting them be and not making extravagant meals which they will not end up eating. However, it would be so unfair for us adults if we didn't have our share of proper 3 course meals at least once in a way right? So I went ahead and made something that both the husband and I thoroughly enjoyed. It was a complete meal that we had after ages!

Do check the complete Boshi series here

RECIPES:

Saturday, October 3, 2015

Vaingan Pudi Sagle ~ Konkani Style Stuffed Baby Brinjals


Now that the kids are more 'restaurant friendly' and know how to behave even at a fine dining place we've started looking for places to enjoy our weekend meals, usually Friday evenings or Saturdays. Yesterday we went to a great place that served buffet meals over the weekends and we stuffed ourselves to the gills! I know gluttony is a great sin but we indulged ourselves anyways because every single dish on the menu was so fabulous! When we reached home we began to groan in agony. Well, no, the food wasn't bad, it's just that our stomachs were doing a somersault because of the excessive eating! I swore to myself never to get so greedy ever again, yeah but I will still visit that place and perhaps stick to tasting just a few (let's see how that resolution goes..hehe)