South Indian Cuisine With an Easy Twist & An Easy Turn

So here I am, getting started with my blog again. I am sorry for such a long break specially for the people who missed me and thanks for all the encouragement and motivation that I received during my break.
During this break I have tried various dishes and thats what I will be adding to my blog in the coming weeks. Lets start with my first receipe for today dedicated to the Non South Indian population who are not so confident in preparing these dishes and always seemed confused with the proportion and ratio of each and every ingredient.
Idli is one of the most popular south Indian recipes. Extremely scrumptious, light and nutritious, It is an ideal breakfast item, making these soft, fluffy white, round discs of rice and urad daal, is not difficult at all, however its preparation takes a little time as the batter for Idli requires fermentation. As it is a steamed food with minimum oil and no spices, it is an ideal food item for every body. It is one of the most regularly made items in most houses. Idli is served hot along with sambhar, Nariyal chutney (Coconut chutney) or Chana Dal Chutney. Read on to know how to make idli, sambhar, chutney's with an easy twist and an unexpectable turn if you want to try this wonderful south Indian delicacy.

1. Easiest Version of Idli's

Ingredients
1 Pkg Gits Idli ( Easily available in Indian Store)
Oil (for greasing the pans) & for the mixture
Idli Holder ( Also Available in Indian Store)
Water
Method
The direction for the mixture in given on the packet itself, for every 500gms of packet we need 800 ml of water and instead of 21/4tbsp oil which is directed on the packet use 4tbsp of oil, this helps in making the idlis really soft. Make a mixture and keep it aside for 5-7 mins. Lightly grease the idli moulds with oil, stir the batter gently and pour approximately 21/4 tbsp of the batter into each mould.
Put to boil enough water that only the stand of the mould is in the water. Place the mould in the boiling water, cover and steam on medium high heat for 8-10 mins. The best way to find out if the idlis are cooked is to insert a knife and if it comes out clean, that means that your little, soft. fluffy, round discs are ready. Best when served Steaming hot.
PS: One of my dearest brother like to have steaming hot Itdli with some butter on top of it......yummmmmm

2. Sambar
This Sambar recipe is one of the most loved dishes in South Indian cuisine. It accompanies most every meal. In South India, there are variations to this sambar recipe, but this is the one I use.

Ingredients:
1/2 lime sized ball Tamarind
1 cup Toor Dal (or red lentils)
1/2 teaspoon Turmeric Powder
2 teaspoons oil
Salt to taste
5 small dry red chilies (or to taste)
8 Curry Leaves (see note)
1 medium onion (shallots are preferable)
1/2 teaspoon mustard seeds
1/4 tsp asafoetida (optional)
1 large tomato
2 tablespoons sambar powder ( Easily Available at an Indian Store)
1/4 cup chopped cilantro leaves
1 cup of a vegetable of your choice like green beans, chopped carrot or Drumsticks
Method:
Soak the tamarind in 1 cup water for 20 minutes. Squeeze it out, adding water little by little to prepare 1 cup of juice. Choose a heavy cooking pot. Wash and clean the dal. Boil 2 cups of water and add the dal, turmeric powder and 1 teaspoon of oil. As the dal boils, skim off the foam and discard. Boil until the dal is soft and then mash it coarsely. If needed, add more water as it is boiling but do not let it get too watery. If you use a pressure cooker it will take about 5 minutes.
In a separate pan, heat to medium and pour in the remaining oil. Once the oil is hot, add the chilies, mustard seeds and curry leaves and sauté for 2 minutes. Add the onion and brown lightly. Add the tomatoes and saute it for 5-10 mins, then ad the sambar powder and let it cook for another 5mins. Add this mixture to the dal with asafoetida, tamarind juice and vegetable of choice. Allow this to boil for 5 to 10 minutes and remove from the heat. Garnish with cilantro.

3. Green Coconut Chutney

Ingredients
1 cup fresh coconut, grated
2 small green chillies, chopped
1 clove garlic, grated
1/2 cup Cilantro
salt to taste
A pinch of sugar
For the tempering
1/2 teaspoon mustard seeds
1 red chilli, broken into pieces
2 to 3 curry leaves
1 teaspoon oil
Method
Put the coconut, green chillies, garlic and salt in a blender with a little water and grind to make a fine paste. Keep aside. Prepare the tempering by heating the oil and adding the mustard seeds, red chilli and curry leaves and stirring till the mustard seeds crackle. Pour this tempering over the chutney and mix well along with a pinch of sugar. Refrigerate and use as required.

4. Dal ki Chutney



Ingredients:
1 Cup Dalia Daal (Roasted split Bengal gram)
2 Cloves Garlic
2-3 Green chillies, chopped
2 tsp Whole mustard
1 Tsp Ghee
salt to taste
2 Dry Red Chillies
Some Curry Leaves
Method:
Soak dal in little water for 1-2 hours. Grind together soaked dal, green chillies, garlic and salt with very little water. Fry whole mustard in ghee with dry red chilies and curry leaves. Add it to the chutney. Serve with Steaming hot Idli.

Italian Cuisine With An Indian Twist

Want to impress your friends with some mouth watering Italian cooking? Amaze your partner with a virtuoso romantic dinner? Cook for your student friends who think you are a no-hoper in the kitchen? Italian Cuisine with an Indian Twist can help you do all this. My easy to follow photo recipes make it a doddle to cook authentic and delicious Italian food with a twist. Each recipe is fully illustrated, and I have made it easy for you to print out the recipe, take it to the kitchen and start cooking, but before that a little to know about Italy.

Italy is made up of twenty regions with distinct characteristics. Every town, every village, makes the same dish in vastly different ways, and every town and village has its proudest specialty. These cooking traditions define people's identities just as much as their dialects and their traditional costumes. Local cooking preferences and customs are shaped by geographic, historical, and climatic differences: some regions are landlocked and mountainous, others hug the sea and are hilly; some regions have absorbed Arab or Greek influences, others have been marked by the French or Austrians; some regions live under the dazzling Mediterranean sun most of the year, others have cold winters, snow, fog, and harsh winds.

So lets start with couple of my own Italian Recipes with a Twist

1. Shrimps Spaghetti

Makes 4 servings
Ingredients
2 lbs Skinner Spaghetti
2 large sliced Onions

1 Lbs Small Shrimps
1 teaspoon minced garlic
2 teaspoons olive oil
1 can (14 1/2 oz.) Italian-style diced tomatoes
1 Jar Ragu Garden vegetable Sauce
1 Tsp Red Chillie Powder or hot sauce

1 Tsp Cumin Powder

1 Tsp Coriender Powder

2 Zucchini ( Yellow & Green)

Salt and pepper
Shredded parmesan cheese

Cilantro for garnishing

Preparation
1. In a 4- to 5-quart pan over high heat, bring 2 quarts water to a boil. Add pasta and cook, stirring occasionally, until tender to bite, about 10 minutes. Drain and spray some cold water on it so the pasta doesnt stick to each other. Meanwhile, in a 10- to 12-inch frying pan over high heat, stir sliced onions and garlic in olive oil until onions are soft, about 5 minutes. Stir in tomatoes (with juice), and Ragus Garden Vegetable pasta sauce along withsalt, red chillie powder, cumin and coriender powder and sliced zucchini. Bring to a boil, then reduce heat and simmer, stirring occasionally, about 5 minutes or till the zucchini is half done. Rinse and drain shrimp; add to sauce. Stir often just until opaque but still moist-looking in center of thickest part (cut to test), 5 to 6 minutes. Stir cooked pasta into the sauce.

Serve the pasta on a big platter and garnish it with grated cheese and cilantro.

Ekta's Tip: This Spaghetti if made a day before taste great as it absorbs all the spices. Enjoy this Italian dish with an Indian Twist. If Vegetrians skip the shrimps, this can also be a great vege dish.

2. Ravioli

Ingredients

1 Pk Stuffed Ravioli ( Any Preferred one)

2 large sliced Onions
1 teaspoon minced garlic

2 teaspoons olive oil

1 can (14 1/2 oz.) Italian-style diced tomatoes

1 Jar Ragu Garden vegetable Sauce (Or any preferred Sauce)

1 Tsp Red Chillie Powder or hot sauce
1 Tsp Cumin Powder
1 Tsp Coriender Powder

1 Tsp Tomato ketchup
Salt and pepper

Shredded parmesan cheese
Cilantro for garnishing

Preparation

In a 4- to 5-quart pan over high heat, bring 2 quarts water to a boil. Add pasta and cook, stirring occasionally, until tender. Drain and spray some cold water on it so the pasta doesnt stick to each other. Meanwhile, in a 10- to 12-inch frying pan over high heat, stir sliced onions and garlic in olive oil until onions are soft, about 5 minutes. Stir in tomatoes (with juice), and Ragus Garden Vegetable pasta sauce along with salt, red chillie powder, cumin and coriender powder . Bring to a boil, then reduce heat and simmer, stirring occasionally, about 5 minutes. Stir cooked pasta into the sauce.

Serve the pasta on a big platter and garnish it with grated cheese and cilantro.

Ekta's Tip: Choose any vegetrian stuffed ravioli and make this recipe into a vegetrian dish.

Spaghetti and Ravioli is best when served wih garlic bread and white wine. If made a day before or if given enough time for it to absorb the spices the taste just doubles.

Semi Home Made Cooking

Everyone loves a home-cooked meal, but who has the time? Now everyone does with Semi-Homemade cooking! Using Ekta's shortcuts and savory secrets, even the busiest person can deliver marvelous meals, scrumptious snacks and decadent desserts in minutes. Simply doctor each dish to transform it from merely good to gourmet… you'll find fast family meals, speedy single servings, even delicious date plates, all perfect for easing your cooking load any and every day of the week!

Lets start with Paneer Makhani, followed by Chole Bature and Dahi Vada.

1. Paneer Makhani

Ingredients:
250 gms Paneer (Easily available at Indian Store)
200 gms Tomato Puree
1 Tsp Jeera
1/2 tsp Red chilli powder
1 Pk Paramparas Paneer Makhani Masala ( Available at all Indian Store)
Salt as per taste

Method:
Cut Paneer in an 1/2 inch cubes and fry it (Option) and keep aside. Heat oil in a pan, add tomato puree, Parampara's Paneer Makhani Masala, salt, red chilli powder and simmer for 4-5 minutes. Add little water to adjust the consistency and then add the paneer cubes and cook further for 5-10 minutes or till the paneer is nice and soft. Serve hot garnished with cilantro.

Ekta's Tip: It taste great if eaten with Swad's Tandoori Roti or Nan.


2. Punjabi Chole
Chole or Kabuli chana is the signature Punjabi dish. But everyone has a different way of cooking it. It is full of protein and packed with flavors. Great for parties and potlucks. This is my chole recipe, which is easy to make and comes out perfect every single time.

Ingredients:
4 Cans Kabuli Chana or Chole [Garbanzo beans]
1 tbsp Red chili powder
1/2 Tsp Coriander powder
1/2 Tsp Cumin Powder
1 Packet Parampara Chole Masala
3 Onion (pureed or finely chopped)
1 Cup Tomato puree
1 Tbsp Ginger paste
1 Tbsp Garlic paste
1 Tsp Green chili (finely chopped)
2 Tbsp Oil
Salt as per taste

Method:
Heat oil in a pan add pureed onions and sauté it, till turns red. Add ginger, garlic paste and chopped green chilies (optional). Cook for 2 minutes. Then add tomato puree, red chili powder, coriander & cumin powder along with the Parampara's Chole masala in the gravy and let it simmer for 5-6 minutes on medium-low heat. Add the canned chole and saute for few mins later add water and adjust the consistency as needed and simmer it on low heat for 20-25 minutes or till the chole is will cooked. Garnish with freshly chopped cilantro and serve with halved lemons and Sliced Onions.

Ekta's Tips: We really enjoy Chole with fresh made Bature and Dahi wade, receipes of both are given below.


3. Bature
I think this is one of the easiest recipes one can have for Batures, so relax and enjoy each moment of making Bature because folks you are not going to be tired any more.

Ingredients:
1 Pk of Rhodes white dinner rolls comes in a packet of 30 pc or 70 pcs

Method:
These dinner rolls are found in the freezer section of the grocery store and is very easily available. Defrost the rolls, put it on a baking tray or a plate and keep it in a room tempreture couple hours before making bature out of it, do cover it with wet paper towel or silver foil.
Heat oil and roll this dough just like roti or Chappati depending upon the size you want and deep fry it. The results are amazing and exactly like the picture shown above.

Ekta's Tips: The same dough can be used in making Nan, Kulche or even home made bread.


4. Dahi Vada
Dahi Vada, is a popular North Indian street food fare. Basically, dahi vadas are lentil (Mung /urad dal) based savory balls which are smothered with frothy fresh curds and sprinkled with spices like chilli pwd, cumin pwd, chaat masala or black salt and liberally doused with a tangy-sweet tamarind chutney.

Ingredients:
1 Pk Gits Dahi Vada Mix
2 Tbsp- Sliced Almonds

Method:
Mix the packet with water as directed on the box add almonds to it and let it ferment for 5 -10 mins. Heat oil and take 1 tablespn of the mixture and gently place in the medium hot oil. Flip the vada over so both sides are golden brown. Remove and place in cold water, let them soak for 2-3 minutes, remove, squeeze excess water out and place in a bowl.
Whisk the yogurt, add the chat masala and salt, pour over the vada. Let the vada soak for a couple of hours, serve with tamarind chutney. Garnish with red chillie power, roasted cumin powder and Cilantro. Always serve Chilled.

Ekta's Tips: Normally vada soak the water in the dahi making it very thick, it is always a good idea to keep extra dahi aside to pour it on top before serving.


So folks no more thinking twice before making Chole Bature and dahi vada because this is what Semi Home made cooking is all about.

Cuisine Of Goa

Fish and rice are the staple Goan food and the main occupation is tourism – over a million people visit the beaches of Goa each year. Goa combines old Portuguese architecture, and a distinct Portuguese flavour to the lifestyle, with a history that abounds with Indian mythology. Christmas, New Year, the Mardi Gras-like carnival, the Holi (Shimgo) parades, all add to the year round festivities. Thousands of people gather to view the body of St. Francis Xavier once every five years at the Basilica of Bom Jesus. Portuguese, Gomantak and other cuisines have all blended into the local cuisine and sorpotals, bebincas washed down with cashew fenis are a must with every visitor. The Goan cuisine is an interesting mix of varied influences and is undoubtedly one of the most evolved cuisines of India.. There are two separate traditions in cuisine influenced by the respective religions of Hinduism and Christianity. Though the recipes and techniques are different, there are some points where they come together to produce culinary wonders.

I love to serve Fish curry with some fried fish on the side and Nariyal Kadi (Coconut Kadi). Recipes ae given below.

1. Goan Style Fish Curry

Ingredients:
Pomfret- 2 medium size cleaned and cut into 1/2 inch thick pieces Catfish or Talapia is ok too.
2-3 Green chillies

1/2 Coconut

1 Tsp Coriander seeds

11/2 Cups Water

1 Tsp Cooking oil

1 large Onion finely chopped

1 Tsp Tamarind pulp

Salt to taste

Method
Grind together green chillies, coconut, and coriander seeds into a fine paste, adding a little water ( ¼ cup ) from time to time. Heat oil in a flat kadai / frying pan for about 2 minutes. Add onion and fry till light golden brown. Add coconut milk and turmeric powdern and red chillie powder if needed. Fry till oilshows separately ( approximately 5 minutes ) , stirring constantly. Add tamarind pulp and salt. Bring to boil. Arrange fish pieces and stir carefully. Cover with a lid. Cook on a medium flame for 10 - 15 minutes or till done. Serve hot with rice.

2. Fried Fish

Ingredients:

Fish (Promfret, Talapia or Catfish0 around 1/2 inch slice each

Salt

Red Chille Powder

Turmeric Powder

Corriender Powder

Cumin Powder

Ginger Garlic Paste

Red Color

Method:

Marinate the fish with all the above given spices for 2 hours. Coat the fish with wheat flour and then fry it. Wheat flour helps in making the fish very crispy. Fry till the fish is done and it turns golden brown. Best when served with fish curry rice or green Chutney.

3. Solachi Kadi

Solachi Kadhi is one of the popular recipes of Mumbai. This dish is very easy to cook and it will take roughly about 15 to 20minutes to prepare it. The dish requires ingredients that are easily available at the market or at any Indian store.

Ingredients:

Grated coconut 1
Green chillies 2
Garlic cloves 4 to 5

Black Pepper Seeds 6-8
Coriander leaves or Kothambir

Black mustard Seeds

Oil for Vagar
Salt

Pinch of sugar
Amsol or Kokam 4 to 5

Method:

To prepare Solachi Kadhi, first of all one need to soak the Kokam in 4 to 5 tablespoons of water. But it has to be kept in mind that adding too much water will dilute the preparation. The Kokam are to be soaked in water in a container for near about 30 minutes and the water will take pink color. Then coconut along with chili, garlic and black pepper seeds have to be grinded into a smooth paste. If the paste becomes too thick, then little water may be added to the paste. From this paste, coconut milk has to be taken. Grinding has to be continued further till no more coconut milk can be extracted from it. After coconut milk has been extracted, it has to be mixed with the water in which Kokam has been soaked. Then this mixture has to be put through a sieve and mixed well. In this liquid, a chopped green chili can be added for taste. According to taste, salt & pinch of sugar is to be added to the preparation.

For Garnishing:

Coriander leaves are to be spread on top and in a small pan heat some oil add black mustard seeds and give a vagar or tadka Solachi Kadhi is best enjoyed when it is served cold. This Maharashtrian dish can be served with rice and fish.

Spicy Tandoori Chicken - Ekta's Style

Tandoori chicken is a chicken dish that originated in India. The chicken is marinated in a yogurt seasoned with either prepared tandoori masala. It is traditionally moderately hot, but the heat is toned down to a "mild" taste level in most Western nations. Cayenne, red chili powder, or other spices give it its red colour. Turmeric produces a yellow-orange colour. In some modern versions red and orange food colouring is used instead. It is traditionally cooked at high temperatures in an earthen oven (i.e. tandoor), but can also be prepared on a traditional grill or Oven.


Ingredients:
chicken Drumsticks
1 tspn of red chilli powder
1 tblspn of lemon juice
Salt to taste
Orange Food Color

For Marination:
200 gms of yogurt
1 tspn of red chilli powder
Salt to taste
2 tblspns of ginger paste
2 tblspns of garlic paste
2 tblspns of lemon juice
½ tspn of garam masala powder
2 tblspns of Butter

For garnishing
Onion rings and lemon wedges

Recipe
Remove the Skin, wash and clean the chicken. Make incisions with a sharp knife on leg pieces. Mix red chilli powder, salt, ginger-garlic paste, lemon juice, garam masala powder, butter and salt to the yogurt. Apply this marinade onto the chicken pieces and refrigerate for three to four hours. Put the chicken leg pieces on to a baking tray and bake it in the oven for twenty to twenty five minutes or until almost done. Paste it with some butter or spray pam oil and cook for another four minutes. Serve with raw onion rings and lemon wedges.

Ekta's Tip : To make Chicken tikka, use boneless chicken pieces cut into 1 ½” cubes and proceed same as Tandoori chicken and use skewers to bake it or BBQ it.

Ganesh Chaturthi - Aug 22nd 2009

Ganesha Chaturthi, the great Ganesha festival, also known as 'Vinayak Chaturthi' or 'Vinayaka Chavithi' is celebrated by Hindus around the world as the birthday of Lord Ganesha. It is observed during the Hindu month of Bhadra (mid-August to mid-September) and the grandest and most elaborate of them, especially in the western India state of Maharashtra, lasts for 10 days, ending on the day of 'Ananta Chaturdashi'

Here are few receipes that most of the Indian houses will be cooking for that special occasion.

1. Modak (Stuffed Fried Donut)
Modak is a famous Indian sweet, prepared especially on the occasion of Ganesh Chaturthi. It is known as Lord Ganesha's favorite sweet. Thus, majority of the people consider it a must to make Modak on the very first day of Ganesh Chaturthi. The celebrations are regarded incomplete without Modak, a sweet that is greatly associated to Ganesh Chaturthi. It is a special dish that is offered to the Lord, on his birthday. So, enjoy the festive season by preparing the delicacy. Given below is the recipe of Modak, detailing the required ingredients as well as the method of preparation


Ingredients:
For the filling:
2 cups freshly grated coconut
2cups grated jaggery
1 cup chopped dry fruits (cashewnuts, raisins, pistachio, almonds)
1 tsp cardamom powder
1 cup ghee or butter

For the cover:
2 cups plain flour (maida)
Water Oil Salt

Method:
For the filling:
Heat ghee and add the dry fruits.
Add coconut and jaggery.
Cook over medium flame, stirring occasionally.
When the jaggery has melted and mixed with the coconut, add cardamom powder and mix well.

For the cover:
Add salt and water to the flour and knead.
The dough should be stretchy and smooth. Putting it together:
Take a small ball of dough and roll it into a circle of about 3" diameter.
Place a spoon of the jaggery mixture in the center, bring the edges together and seal.
Repeat with the remaining dough.
Deep fry on medium heat until crisp and brown, and serve.
The modaks should be fried immediately. Cover them with a damp cloth in case of delay, to prevent cracking while frying.

Note: For crispier modaks, add a few tablespoons of fine rava to the flour, before kneading. The more the rava, the crispier the modak.


2. Varan Bhaat (Traditional Maharastrian Style Dal & Rice)
Varan is a the simplest form of dal. In my mom's version, toor dal (split yellow peas) are cooked with turmeric to mushy goodness, then mashed up and a sprinkling of salt. This dal is served with some fresh steamed rice ("bhaat"). The duo of the dal and rice is eaten with the mandatory dollop of ghee, a wedge of lemon and some salt on the side. Thus we have the glorious platter of Varan-Bhaat-with ghee, lemon & salt, the magic words that transport the Marathi soul to simpler times. Varan-bhaat is also the first course in the traditional meal served at Marathi weddings. You eat a small amount of Varan-bhaat before moving to to the rich festive dishes. Maybe it is a symbolic recapitulation of our taste in food, or just a tribute to this simple and delicious food.


Ingredients:
1 cup toor dal (split yellow peas)
4 tsp turmeric
1tsp Sugar
salt to taste

To serve:
Wedges of fresh lemon
Kosher salt (or any coarse salt)
Ghee (clarified butter)
Fresh steamed rice

Method:
Soak the dal for 20-30 minutes. Rinse several times, then cook (on stove-top or microwave or pressure cooked) with turmeric till the dal is completely cooked. Use the back of a ladle to mash the dal into a coarse pulp. Add salt, little sugar and enough water to get the dal to the desired consistency. Bring to a boil and then turn the heat off. Meanwhile, cook the rice till tender. Ladle the dal onto a mound of rice, with a dollop of ghee on the dal. Serve lemon and salt on the side, to be mixed in as desired.

Notes: The important thing is to eat this meal right after it is cooked, while it is steaming hot. In Marathi, the term for freshly steamed rice is "pahilya vafecha" which means "of the first steam" and this kind of rice is considered nothing short of a delicacy!

3. Batata Bhaji ( Dry Potatoes Vegetable or Sabzi)

Ingredients:
5 Potatoes. (Peeled)
7 Curry leaves.
3 Green chillies.
1/2 cup Coriander.
1 tsp Ginger garlic paste.
1 pinch Asafoetida.
1/2 tsp Turmeric powder.
1/2 tsp Mustard Seeds.
Oil. (As required)
Salt. (As per taste)

Procedure:
Boil the potatoes properly and then cut them into big pieces. Chop the green chili and corriander in small pieces. Add ginger garlic paste to the chopped chili and corriander, mix it well. Heat Oil. (on a medium flame) add mustard seeds, curry leaves and turmeric powder, fry the mixture for a min. (on a medium flame) add potatoes. mix it well with the mixture. (on a medium flame) Add the paste. Stir well and cook till the potatoes are heated through. Garnished with coriander and serve hot.