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Tuesday, August 30, 2016

The Party Menu Series ~ Party Menu#2


Another party menu is here to delight you today. This time we had just one guest and we decided to keep it simple as the food was not as important as catching up on stories was :) Well, whenever I host parties I usually keep the food preferences of my guests in mind. If they like to indulge in a variety of dishes or we are bitten by the bug to try out many dishes we do so, otherwise all our votes are in favour of a couple of starters followed by biryani and raitha. If the meal is elaborate, the dessert is a simple one and vice versa. 

Since my hubby takes his passion for cooking very seriously he generously helps me put together the party menu as well. Over the years it has become an understanding between us that we share the work load. While he sticks to making the starters, dips and red meat (if any) preparations, I make the breads (usually traditional Mangalorean rice breads like sanna, appams, neer dosa etc), curries, rice preparations and desserts. Culinary clashes (making a grab for the same utensils, chopping boards and knives and having a spat over it) are avoided as both of us decide our entry and exit timings from the kitchen. One of us is making ourselves useful around the house when the other is busy cooking. It really helps to have your significant other or kids to help around in the kitchen, even if it means to help keep the sink clear at all times. Trust me, this can be a big challenge and hamper your cooking speed if you have a pile of dirty dishes that threaten to take over precious counter space, especially if you have a small kitchen.

After some hits and several misses over the years I have concluded that it is best to have a few good dishes than a hundred mediocre ones. It is always best to present your tried and tested fare to new guests whether or not you are fishing for compliments. It saves you the stress of being worried whether the dish goes down well with your guests or not. Many years ago,

Tuesday, August 23, 2016

Restaurant Review ~ Sana-Di-Ge, Goldfinch Hotel, Bangalore


Restaurant: Sana-Di-Ge

Location: Goldfinch Hotel, Near Shivananda Circle, Seshadripuram, Bangalore

Cuisine: Coastal cuisine from places along India's Konkan coast (West Coast). A good mix of Maharashtra, Goa, Mangalore, Kerala cuisines.

Price Range: Rs 2000 for two (approx)


THE PLACE

The term 'Sana-di-ge' stands for 'ceremonial brass lamp' in the Tulu language and should not be confused with 'sandige' which are a kind of mini poppadums that are popular in Mangalore. 


Last month, while we vacationed in Mangalore, we decided to make a quick trip to Bangalore. The hubby and I hadn't been there in years and it was a great way to show our kids around the city which was home to both of us when we kickstarted our careers. One of the perks of being in the garden city was that my friend and I were invited to lunch at this lovely coastal restaurant, an offer we simply couldn't refuse. Being Mangalorean foodies we enjoyed the time we spent at a place that was done up so tastefully keeping in mind the West Coast of India, especially Mangalore of the yesteryears.

Thursday, August 18, 2016

Bread Mocha Trifle


The weather outside is frightful - in the real sense! Super hot weather with the mercury threatening to touch 50 degrees C as of today is only making me want to cool my heels indoors. While we had some respite from the heat last week, the temperatures are soaring once again since the past 48 hours. Now when you have kids begging to eat something fancy what do you do? Well, you don your baking attire and bake them some goodies (I have a huge backlog of recipes for you folks!) and then when you are tired of baking and all that cleaning up that ensues you don't to be in the kitchen at all! At times like these some simple and interesting recipes come to your rescue. I had bookmarked this particular recipe a couple of years ago from one of my favourite books 'Coffee, 100 Everyday Recipes' but got around to trying it out only on Monday - August 15th, India's Independence Day. I was in the mood to make something delicious yet simple and I cannot think of anything that fits the bill so perfectly! 

The best part about this recipe is that its a no cook recipe and can be made ahead of time. So if you want to serve it for a party, just put it together the previous day or a few hours before the party. Secondly, it is so easy to make that even your kids can make it with minimal supervision! Your life gets easier if you use readily available whipped cream or you can always use heavy cream (like Amul Fresh Cream if you live in India, Al Marai Fresh Cream if you live in the U.A.E). If the whipping doesn't happen as expected, don't worry, you can still layer the cream and wait for the magicto happen

Wednesday, August 17, 2016

Raaz Avalyache Jam ~ Star Gooseberry Preserve


Its been almost a month since we returned from India and getting back to the grind has been so very hard. Post-vacation hangover would be the right way to put it I guess :-( Anyway, to top it off this time I returned almost empty handed, in the sense that I didn't come back loaded with ingredients. Since almost everything is available here in Dubai (and plus I have tons of unused stuff from last year's haul) I decided to only bring the absolute must-have's in a Mangalorean cook's kitchen - turmeric leaves and bimblis  (botanical name: Averrhoa Bilimbi). This year however, I did bring back a few star gooseberries (Phyllanthus Acidus) which I planned to preserve in sugar syrup. My mother in law gave me some instructions on how to make this preserve and since I had prepared several varieties of jams before this one was super easy to make. 

Easy Tomato Saar/Soup


Folks! Folks! Folks! What are you guys upto? I am sitting by my kitchen window with my laptop perched on a collapsible table (which I so love!) writing this post in a semi sleepy state. I want to get back to blogging so badly but then laziness overrides every need to be productive whilst on a holiday. Well, the kids have another few days to go before the new academic year starts, so we are collectively making the most of it. Decluttering and cleaning is happening in full swing. Charity bags are making their way towards the doorway, ready to be hauled up and taken to the local charity. In the midst of this chaos I am hardly in the mood to cook up a storm in the kitchen. During such times I fall back on my tried and tested, simple yet delicious recipes. One such recipe is today's Tomato Saar (which roughly means clear soup/rasam) which I have grown up eating. My grandma always made it whenever we showed up for a meal and she didn't have time to make something elaborate. It helped that she had a steady supply of bouillon (pronounced as 'boo-yon') cubes which her children living in the Gulf would bring on their annual trips. All of my grandma's daughters, that includes my mum, carried the tradition forward - of falling back on the ever reliable, unassuming tomato saar when there was either no mood or time or inclination to make anything fancy. Now we, my female cousins and I have carried forward the same tradition and make the most of the bouillon cubes that we rarely use otherwise owing to the load of preservatives but won't bat an eyelid if we have to cook something to feed hungry stomachs in less than 10 minutes. Yeah, seriously, we are like that :-)

This recipe is suitable for the novice cook -  bachelors and newly weds who want something quick and easy. It helps if you have homemade stock but that would be asking for too much right? Just go ahead and use those soup cubes! And oh wait! It tastes best with a bowl of piping hot white rice and some fried fish to go with it!

Sunday, August 14, 2016

The Party Menu Series! ~ Party Menu#1



Hi folks! Yesterday I randomly posted a few pictures of the special lunch I was making at home for some guests on Instagram and Facebook and I was greeted with an avalanche of positive comments! I have now decided to post similar collages of whatever I cook whenever I have guests which will pave the way for a brand new series called as 'The Party Menu'. This hopefully will give you ideas about what you can put together when you are having people over. I will also mention the number of people I cooked for and what categories of food I cooked and what kind of palates I was catering to something in the below format. However, this series will be fueled the parties I host at home - whenever that happens, so it won't be a very frequent thing for obvious reasons. 

If you liked this idea do drop me an email at ruchikrandhap@gmail.com or follow me on Facebook, Instagram, Twitter and GooglePlus and leave your comments!


Party Menu #1 - Traditional Mangalorean Fare (well almost!)
Number of Guests: 2 adults and 1 child under 5

Category#1 : Breads (used to mop up the curries)
Sanna ~ Yeast fermented fluffy rice cakes/breads. Also called as Mangalorean idlis.
Prepared the quantity as per recipe above. Have tons of sanna leftover for dinner and next day's breakfast. 

Category#2 : Main course : Non Veg
Chicken Indad ~ Chicken in a sweetish thick gravy base 
Prepared 1 kg

Mutton Sukka ~ Mutton on the bone cooked with bafat spice blend and lots of grated coconut to make it a dry dish.
Prepared 1 kg

Category#3 : Main course: Rice
Sweet Pulao ~ Simple basmati rice cooked with whole spices and a blend of sugar and salt and garnished with fried onions, raisins and cashew nuts. 
Prepared using 2 cups (250ml measure) uncooked basmati rice 

Category#4 : Accompaniments: Veg
Kadai Chhole ~ Punjabi style chickpeas cooked in tea leaves and dried gooseberry and tempered with ghee and spices.
Prepared 2 cups (250 ml measure) dried chickpeas

Plum Chutney ~ A blend of an assortment of ingredients that gives result to a lip smacking riot of flavours that range from sweet, spicy and tangy.
Prepared as per recipe
Fresh Salad ~ Fresh cucumber and cooked beetroot slices - No recipe

Category#5: Dessert
Mango & Saffron Rasayana ~ A delicious, easy-peasy, no cook dessert that takes less than 5 mins to put together and can be served at room temperature or chilled. A big hit with kids and adults alike
Prepared as per recipe


Monday, August 1, 2016

Ghare Bazelle | Salted Raw Jackfruit Fries


Folks, I am back after another long break. Like most of you must have guessed, I was in Mangalore on a long vacation - 7 whole weeks that just flew by but not without rejuvenating me and prepping me up to take on the challenges of another academic year. When I landed in Mangalore it was still very hot and humid and the rains were not to be seen. But after about 10 odd days they finally made their appearance and for many days thereafter I enjoyed waking up to a downpour - the best feeling ever! On most days I woke up to a gloomy weather, but wrapped up in a few thousand blankets I would then snooze for a little more time. Such a lovely feeling to wake up and realise that is a lot more time to laze around. This is a blessing for moms who don't have to wake up early in order to pack the kids off to school. The onset of the monsoons brought the much needed respite from the horrible summer that Mangalore had experienced after many years. I was told about the huge shortage of water and how many people went without water for days on end. Well, this was unheard of in a quaint little town situated on the banks of the Nethravathi for many years and perhaps the alarming rate at which this lovely place is turning into a concrete jungle is to be blamed. Ultimately we bear the brunt of our own doing. Isn't it?

Tuesday, August 30, 2016

The Party Menu Series ~ Party Menu#2


Another party menu is here to delight you today. This time we had just one guest and we decided to keep it simple as the food was not as important as catching up on stories was :) Well, whenever I host parties I usually keep the food preferences of my guests in mind. If they like to indulge in a variety of dishes or we are bitten by the bug to try out many dishes we do so, otherwise all our votes are in favour of a couple of starters followed by biryani and raitha. If the meal is elaborate, the dessert is a simple one and vice versa. 

Since my hubby takes his passion for cooking very seriously he generously helps me put together the party menu as well. Over the years it has become an understanding between us that we share the work load. While he sticks to making the starters, dips and red meat (if any) preparations, I make the breads (usually traditional Mangalorean rice breads like sanna, appams, neer dosa etc), curries, rice preparations and desserts. Culinary clashes (making a grab for the same utensils, chopping boards and knives and having a spat over it) are avoided as both of us decide our entry and exit timings from the kitchen. One of us is making ourselves useful around the house when the other is busy cooking. It really helps to have your significant other or kids to help around in the kitchen, even if it means to help keep the sink clear at all times. Trust me, this can be a big challenge and hamper your cooking speed if you have a pile of dirty dishes that threaten to take over precious counter space, especially if you have a small kitchen.

After some hits and several misses over the years I have concluded that it is best to have a few good dishes than a hundred mediocre ones. It is always best to present your tried and tested fare to new guests whether or not you are fishing for compliments. It saves you the stress of being worried whether the dish goes down well with your guests or not. Many years ago,

Tuesday, August 23, 2016

Restaurant Review ~ Sana-Di-Ge, Goldfinch Hotel, Bangalore


Restaurant: Sana-Di-Ge

Location: Goldfinch Hotel, Near Shivananda Circle, Seshadripuram, Bangalore

Cuisine: Coastal cuisine from places along India's Konkan coast (West Coast). A good mix of Maharashtra, Goa, Mangalore, Kerala cuisines.

Price Range: Rs 2000 for two (approx)


THE PLACE

The term 'Sana-di-ge' stands for 'ceremonial brass lamp' in the Tulu language and should not be confused with 'sandige' which are a kind of mini poppadums that are popular in Mangalore. 


Last month, while we vacationed in Mangalore, we decided to make a quick trip to Bangalore. The hubby and I hadn't been there in years and it was a great way to show our kids around the city which was home to both of us when we kickstarted our careers. One of the perks of being in the garden city was that my friend and I were invited to lunch at this lovely coastal restaurant, an offer we simply couldn't refuse. Being Mangalorean foodies we enjoyed the time we spent at a place that was done up so tastefully keeping in mind the West Coast of India, especially Mangalore of the yesteryears.

Thursday, August 18, 2016

Bread Mocha Trifle


The weather outside is frightful - in the real sense! Super hot weather with the mercury threatening to touch 50 degrees C as of today is only making me want to cool my heels indoors. While we had some respite from the heat last week, the temperatures are soaring once again since the past 48 hours. Now when you have kids begging to eat something fancy what do you do? Well, you don your baking attire and bake them some goodies (I have a huge backlog of recipes for you folks!) and then when you are tired of baking and all that cleaning up that ensues you don't to be in the kitchen at all! At times like these some simple and interesting recipes come to your rescue. I had bookmarked this particular recipe a couple of years ago from one of my favourite books 'Coffee, 100 Everyday Recipes' but got around to trying it out only on Monday - August 15th, India's Independence Day. I was in the mood to make something delicious yet simple and I cannot think of anything that fits the bill so perfectly! 

The best part about this recipe is that its a no cook recipe and can be made ahead of time. So if you want to serve it for a party, just put it together the previous day or a few hours before the party. Secondly, it is so easy to make that even your kids can make it with minimal supervision! Your life gets easier if you use readily available whipped cream or you can always use heavy cream (like Amul Fresh Cream if you live in India, Al Marai Fresh Cream if you live in the U.A.E). If the whipping doesn't happen as expected, don't worry, you can still layer the cream and wait for the magicto happen

Wednesday, August 17, 2016

Raaz Avalyache Jam ~ Star Gooseberry Preserve


Its been almost a month since we returned from India and getting back to the grind has been so very hard. Post-vacation hangover would be the right way to put it I guess :-( Anyway, to top it off this time I returned almost empty handed, in the sense that I didn't come back loaded with ingredients. Since almost everything is available here in Dubai (and plus I have tons of unused stuff from last year's haul) I decided to only bring the absolute must-have's in a Mangalorean cook's kitchen - turmeric leaves and bimblis  (botanical name: Averrhoa Bilimbi). This year however, I did bring back a few star gooseberries (Phyllanthus Acidus) which I planned to preserve in sugar syrup. My mother in law gave me some instructions on how to make this preserve and since I had prepared several varieties of jams before this one was super easy to make. 

Easy Tomato Saar/Soup


Folks! Folks! Folks! What are you guys upto? I am sitting by my kitchen window with my laptop perched on a collapsible table (which I so love!) writing this post in a semi sleepy state. I want to get back to blogging so badly but then laziness overrides every need to be productive whilst on a holiday. Well, the kids have another few days to go before the new academic year starts, so we are collectively making the most of it. Decluttering and cleaning is happening in full swing. Charity bags are making their way towards the doorway, ready to be hauled up and taken to the local charity. In the midst of this chaos I am hardly in the mood to cook up a storm in the kitchen. During such times I fall back on my tried and tested, simple yet delicious recipes. One such recipe is today's Tomato Saar (which roughly means clear soup/rasam) which I have grown up eating. My grandma always made it whenever we showed up for a meal and she didn't have time to make something elaborate. It helped that she had a steady supply of bouillon (pronounced as 'boo-yon') cubes which her children living in the Gulf would bring on their annual trips. All of my grandma's daughters, that includes my mum, carried the tradition forward - of falling back on the ever reliable, unassuming tomato saar when there was either no mood or time or inclination to make anything fancy. Now we, my female cousins and I have carried forward the same tradition and make the most of the bouillon cubes that we rarely use otherwise owing to the load of preservatives but won't bat an eyelid if we have to cook something to feed hungry stomachs in less than 10 minutes. Yeah, seriously, we are like that :-)

This recipe is suitable for the novice cook -  bachelors and newly weds who want something quick and easy. It helps if you have homemade stock but that would be asking for too much right? Just go ahead and use those soup cubes! And oh wait! It tastes best with a bowl of piping hot white rice and some fried fish to go with it!

Sunday, August 14, 2016

The Party Menu Series! ~ Party Menu#1



Hi folks! Yesterday I randomly posted a few pictures of the special lunch I was making at home for some guests on Instagram and Facebook and I was greeted with an avalanche of positive comments! I have now decided to post similar collages of whatever I cook whenever I have guests which will pave the way for a brand new series called as 'The Party Menu'. This hopefully will give you ideas about what you can put together when you are having people over. I will also mention the number of people I cooked for and what categories of food I cooked and what kind of palates I was catering to something in the below format. However, this series will be fueled the parties I host at home - whenever that happens, so it won't be a very frequent thing for obvious reasons. 

If you liked this idea do drop me an email at ruchikrandhap@gmail.com or follow me on Facebook, Instagram, Twitter and GooglePlus and leave your comments!


Party Menu #1 - Traditional Mangalorean Fare (well almost!)
Number of Guests: 2 adults and 1 child under 5

Category#1 : Breads (used to mop up the curries)
Sanna ~ Yeast fermented fluffy rice cakes/breads. Also called as Mangalorean idlis.
Prepared the quantity as per recipe above. Have tons of sanna leftover for dinner and next day's breakfast. 

Category#2 : Main course : Non Veg
Chicken Indad ~ Chicken in a sweetish thick gravy base 
Prepared 1 kg

Mutton Sukka ~ Mutton on the bone cooked with bafat spice blend and lots of grated coconut to make it a dry dish.
Prepared 1 kg

Category#3 : Main course: Rice
Sweet Pulao ~ Simple basmati rice cooked with whole spices and a blend of sugar and salt and garnished with fried onions, raisins and cashew nuts. 
Prepared using 2 cups (250ml measure) uncooked basmati rice 

Category#4 : Accompaniments: Veg
Kadai Chhole ~ Punjabi style chickpeas cooked in tea leaves and dried gooseberry and tempered with ghee and spices.
Prepared 2 cups (250 ml measure) dried chickpeas

Plum Chutney ~ A blend of an assortment of ingredients that gives result to a lip smacking riot of flavours that range from sweet, spicy and tangy.
Prepared as per recipe
Fresh Salad ~ Fresh cucumber and cooked beetroot slices - No recipe

Category#5: Dessert
Mango & Saffron Rasayana ~ A delicious, easy-peasy, no cook dessert that takes less than 5 mins to put together and can be served at room temperature or chilled. A big hit with kids and adults alike
Prepared as per recipe


Monday, August 1, 2016

Ghare Bazelle | Salted Raw Jackfruit Fries


Folks, I am back after another long break. Like most of you must have guessed, I was in Mangalore on a long vacation - 7 whole weeks that just flew by but not without rejuvenating me and prepping me up to take on the challenges of another academic year. When I landed in Mangalore it was still very hot and humid and the rains were not to be seen. But after about 10 odd days they finally made their appearance and for many days thereafter I enjoyed waking up to a downpour - the best feeling ever! On most days I woke up to a gloomy weather, but wrapped up in a few thousand blankets I would then snooze for a little more time. Such a lovely feeling to wake up and realise that is a lot more time to laze around. This is a blessing for moms who don't have to wake up early in order to pack the kids off to school. The onset of the monsoons brought the much needed respite from the horrible summer that Mangalore had experienced after many years. I was told about the huge shortage of water and how many people went without water for days on end. Well, this was unheard of in a quaint little town situated on the banks of the Nethravathi for many years and perhaps the alarming rate at which this lovely place is turning into a concrete jungle is to be blamed. Ultimately we bear the brunt of our own doing. Isn't it?