Monday, August 30, 2010
Monday, August 23, 2010
Cooking time: 30 minutes
Carrots (grated) - 1 and 1/2 cup
Vermicelli - 1/2 cup
Whole Milk - 3-4 cups
Condensed Milk (sweetened) - 1 can
Sugar - Just a little
Cardamom powder - 1/2 teaspoon
Pistachio (chopped) - 2 tablespoon
Cashew Nuts - 2 tablespoon
Saffron strands - 3-5
Friday, August 20, 2010
This recipe is tweaked from my mother's original one. I added tiny helping of Rasam powder to zap up the flavour. Much better is you pick the vegetable stock fresh from the pressure cooker after boiling sprouted beans for a whistle. The taste is very subtle and nutritious. The taste of this soup is an acquired one; if bland soup with a subtle flavour and minimal seasoning appeals you, then try out this recipe.
Preparation time: 2 days (includes sprouting)Cooking time: 10 minutes
Green Gram Stock - 3 cups
Green Gram (sprouted and boiled) - 1/2 cup
Rasam powder (optional) - 1/2 teaspoon
Garlic (crushed) - 4-5 pods
Coriander leaves (optional) [chopped] - 1/4 cup
Monday, August 16, 2010
Manglorean Bafat or Bafad spice powder is a commonly used spice blend in Manglorean Catholic and Goan Catholic cuisines. Bafat spice powder is a spice blend of lots of Red Chillies, some Cumin seeds, some Coriander seeds, generous Whole black pepper corns and stub of Turmeric stick if available. Add a touch of Vinegar and you can make the spice powder with the easily available pantry ingredients right within the comfort of your kitchen.
Traditionally, Bafat based curries made liberal use of Bafat spice blend. The explosive heat generated due to the spices and Red Chillies are snapped off by the sublime hint of tangy vinegar flavour in the meat dishes with pepper undertones. Primarily they are used for Pork, Poultry and Meat dishes of choice. Some buy ready made spice powder, some prefer to make it at home. I prefer buying ready made spice powders from local vendors in Mangalore simply because I need not add Vinegar while cooking the meat dishes. The spice powder already has preserves of Vinegar in it which makes a chef's life easy. :)
The curries are very easy and simple to make. More often than not all the ingredients are thrown in the pot, allowed to steam cook, garnished with all the spices and your Bafat is ready. I recall watching a dear Aunty of Catholic heritage, a very close friend of ours who cooked the most amazing Portuguese dishes when I was a tiny tot. She cooked the tastiest Cafreal, Vindaloo, Balchao's. Her Christmas special spread was always bursting with the tangiest dark Guava Cheese, crispy pink Rose cookies, Kul-Kuls, Jujubes, Coconut Bolinhas, Bebincas and Marzipans. Needless to say, I was the proud taste tester in her kitchen. She once asked me if I am interested to watch her cook Pork Bafat and I nonchalantly watched her pouring in all the meat, spices, onions, loads of garlic and steam cooking all of it. I did not pay much attention because I am not much of a Bacon/Pork lover. But the whole process seemed very fascinating to me at that age.
More in details - select your meat of choice, saute large amount of onions, ginger, garlic and green chillies and cook the meat with some whole spices (optional) along with the Bafat spice blend with some water. The steam cooked meat soaks in all the spices and since its cooked on slow flame the dish gets the spicy yet tangy flavour of Bafat Masala. Based on ones preference of meat, one can make Pork Bafat, Chicken Bafat, Prawns Bafat or if you wish a Vegetarian Bafat dish as well. This spice blend primarily discovered to be cooked with Pork, has now been tweaked around to suit various meat and vegetarian preferences. We prefer the masala for fish and egg based recipes. If bursting with sweaty beads is your idea of a perfect meat dish, than Bafat perfectly fits the bill.
Sunday, August 15, 2010
Cooking time: 30-45 minutes
Processing time: 6-8 hours of refrigeration
Whole Milk - 3 cups
Sweetened Condensed Milk - 1 can
Sugar - 3-5 tablespoon
Raspberries (pureed + few whole) - 10-12 or 1/2 cup canned puree
Cardamom powder - 1/2 teaspoon
Almonds (slivered) - 2/3 cup
Pistachios (crushed) - 2/3 cup
Contraption needed - Hand Blender or any electronic blending device.
Boil the whole milk and condensed milk together on low flame in a non-stick deep dish vessel. Once the milk begins to boil reduce flame and simmer. Time and again scrap off the milk solids which attach to the side of the vessel. During the simmering process, add sugar and stir in to enable blending. Once milk reduces to 1/3 quantity with a milky aroma, turn off the flame and allow to cool. Add Cardamom powder and mix well. Wash the berries and puree to a paste. Sieve through to remove the seeds. Mix this puree with the cooked Basundi blend. Blend with a hand blender if you can to ensure consistency and good spread. Alternately, you could use the canned puree which is available at stores. The whole mixture will catchy a baby pink color.
Transfer to a serving dish, garnish with Almonds and Pistachios. Add in few whole Raspberry toppings as well. Refrigerate for 6-8 hours. If desired, serve as a thickened milk dessert, or freeze and serve as ice-cream.
Thursday, August 12, 2010
A friend of mine sent me a link of a fellow blogger who has picked a picture from my blog for one of the recipes posted on the concerned website. I have e-mailed the concerned individual involved. It is a disappointing event when pictures, text are copied word to word from your blog and posted elsewhere without a note of credit or gratitude. All this certainly saps off the fun of blogging. I hope the concerned individual makes a note of it and takes off the picture from the blog site. I for one, take plagiarism seriously especially when its your hard work which is being used without passing through appropriate channels of permission.
Wednesday, August 11, 2010
Note: For best results, use cast iron pan for crispy texture.
Tuesday, August 10, 2010
Friday, August 6, 2010
Cooking time: 3o minutes
Preparation tim: 20 minutes
Rice (Basmati) - 1 and 1/2 cup
Cottage Cheese ~ Pre-fried Paneer - 2 cups
Onions (sliced) - 4 cups
Tomatoes (chopped) - 2 cups
Cinnamon stick - 2"
Cardamom - 2-3
Cloves - 3-5
Garam Masala powder - 2 tablespoon
Nutmeg Powder - 1 teaspoon
Saffron strands crushed soaked in 3-4 tablespoon of Milk
Green Masala -
Coriander leaves - 1/2 cup
Ginger paste - 1 tablespoon
Garlic paste - 1 tablespoon
Green Chillies - 3-4
Mint Leaves - 1/2 cup
Khus-Khus - 1 teaspoon
Biryani Masala - Around 1 & 1/2 tablespoon
For the Biryani Masala -
Fennel seeds (optional) - 1/2 teaspoon
Cumin seeds - 1/2 teaspoon
Mace - 2
Cinnamon - 1
Cardamom - 2
Caraway seeds - 1/2 teaspoon
Cloves - 3-4
Nutmeg (grated) - 1 whole - 1/2 for rice assembly + 1/2 for spice powder
1. Wash and soak Rice in water for 1/2 half an hour before preparation. Under cook the rice with 1:1 1/2 proportion of rice and water respectively. For 1 and 1/2 cup Rice, I used 2 and 1/2 cups of water. Cook with salt and few spoons of oil. Once done, spread on a tray and allow to cool.
2. Grind all the ingredients of Biryani Masala to a fine smooth dry powder and keep aside.
3. Grind all the ingredients of Green Masala with little water and keep aside.
4. In a deep dish pan, heat few spoons of ghee, add the spices - Cloves, Cinnamon sticks and Cardamom. Once they proliferate in size, add Onions and saute till they turn translucent. Add chopped Tomatoes as well. Once they are completely cooked, add the Green Masala and cook till its no longer raw and changes its color from bright green to mossy green. Once done, add the spice powder and cook to a collective consistency. Adjust salt and add 1/2 teaspoon on grated nutmeg powder. Add pre-fried Paneer at this stage and cook for 2-3 minutes with the lid covered. Turn off the flame.
5. Assembly: Take a deep dish Pasta pot or stock pot, heat few spoons of ghee to coat the bottom of the pot. This entire procedure needs the gas on low flame. Add a layer of cooked rice. Sprinkle Nutmeg powder and Garam Masala powder. Add a layer of cooked curry. Again top it with Rice-Nutmeg powder-Garam Masala powder and curry. Once you reach the final layer up and above, add few spoons of ghee on top of the Biryani. Sprinkle Nutmeg powder and Garam Masala powder. Pour the Saffron milk and cover the lid. Seal off the lid on the sides with a dough. Cook for 3-5 minutes maximum since the Rice and Curry is already cooked. Serve hot with a side scoop of Biryani. Supplement with Raita of Choice or Mirchi Ka Saalan.
Thursday, August 5, 2010
Monday, August 2, 2010
If you are making a big batch of this recipe, try putting a bunch of Coriander leaves and Curry leaves tied together as a Herb Bouquet in the soup. Else, put all the herbs in a muslin cloth, tie off the ends and dunk in the soup. Discard once the soup is ready. I believe this is the chef's little secret to get the 'precise' flavour for Saaru. This is one of the approaches still practised in Udupi Krishna Temple where more than 5000+ people enjoy temple food preparations cooked by Shivalli Brahmins cooks; this Saaru is served as part of lunch and dinner to a huge mass of devotees thronging to the holy abode from nooks and corners of the world. I recall watching it on a Travel and Living documentary on Udupi Temple food served on Plantain leaf hosted by Padma Lakshmi ; simply incorporated this method into my recipe. :)
I am forever bowled over by this humble recipe which fuses two cooking methods of Daal and Saaru. In my home, this is a regular one. Daal adds volume and provides the much required pep to improve the texture. Feel sick, just slurp this up from a mug.
Preparation time: 20 minutes