Black eyed beans and Capsicum with Sweet Gestures

I was riding in the office bus. The bus took a turn towards the office road. Suddenly, the driver halted because there was a car in front our company bus. As honking is his favourite past time, he began the usual noise. We could hear two-three loud honks. For some reason my eyes shifted towards the car in front of our bus. A white gentleman alighted from the car and to my amazement waved a sorry to the bus driver. I could see this sorry was directly from his heart. Well, I felt overwhelmed by that sight.

Living in crowded cities where we do not have time to say sorry for some of the wrong things that we commit, this sight is very rare. This was a very sweet gesture made by that gentleman and it has been captured by my natural lens and is stored in my memories now. I came home and narrated the whole incident to my husband who smiled and didn't say a word (He always smiles when I narrate stories that overwhelm me and then just keeps quite....think this is an action performed to lessen my excitement :)....

Black eyed beans and Capsicum with Sweet Gestures

That night I made this first-timer. My MIL had boiled some black eyed beans and I was left only with a capsicum as it was my no onion-no garlic day....The recipe that clicked in my mind is as follows.

For four people:

Ingredients:

• 1 cup black eyed beans
• boiled2 capsicums chopped finely
• 1/2 tsp cummin seeds
• A pinch of asafoetida or hing
• 1/2 tsp turmeric powder
• 1/2 tsp chilli powder (I use MDH Kashmiri mirch powder)
• 1/2 tsp coriander powder
• 1/4 tsp Kitchen King masala (I use MDH)
• 2 tablespoon curd or yogurt
• salt, sugar according to taste

Black eyed beans and Capsicum with Sweet Gestures

Method:

1. In a pan heat some oil.
2. Add cumin seeds.
3. When they crackle add the hing, turmeric powder, coriander powder, and chilli powder
4. Add the capsicum pieces and saute for 2-3 minutes.
5. Add the boiled black eyed beans, kitchen king masala, and mix well.
6. After a minute, add the yogurt and mix well.
7. Add some water.
8. Let this mixture cook for 5 minutes with a closed lid.
9. When the gravy lets out the oil, the preparation is ready to be served.

Serve with chopped coriander. Goes great with rotis and puris.

Paneer Hariyali - Indian Cottage Cheese in Green Gravy

Wish I could say "Lovely weather ehhh!!". The weather is good but scorching hot and I have been whining past couple of weeks ...It is hot and humid, and rains would prove to be of some relief.

One dairy product also happens to help me sooth myself. Milk is definitely the one, but I think Paneer (Indian cottage cheese) happens to stray your mind away from the weather details and in a way soothe you to that level of peace and quite, away from restlessness created by the climate. This recipe was in my drafts and shouting post me post me....

Paneer Hariyali

For pour portions:

Ingredients:

• 250 g Paneer/Indian Cottage Cheese, fresh and soaked in water for 5 minutes, squeeze the excess water, cut in thin square pieces and keep aside.
• 2 medium-sized Onions, blanched and form a paste.
• 1 tablespoon ginger-garlic paste
• 1 tsp green chilli paste
• 1 tsp turmeric powder
• 1 tsp coriander powder
• 1 tsp amchur/dry mango powder
• 1/2 tsp cumin seeds
• 1/2 tsp kasuri methi (dry fenugreek leaves)
• 1 tablespoon of yogurt
• some salt
• some sugar (optional)
• some fresh coriander leaves for garnishing

Paneer Hariyali

Method:

1. In a non-stick pan, heat some oil and add the cumin seeds.
2. When they crackle, add the onion paste.
3. After a minute add the ginger-garlic paste and mix well. Saute for 3-4 minutes or till the masala turns dark.
4. Add the paneer pieces. Now add the green chilli paste, coriander powder, turmeric, and amchur powder. Mix well.
5. Add the salt, sugar, and the yogurt. Mix and cook for 5-7 minutes or till the oil is let out by the mixture.
6. Sprinkle some kasuri methi leaves and mix well. This provides a nice aroma and taste to the preparation.
7. Cook for another 2-3 minutes.

When done, serve in dish wih coriander leaves as garnish. This goes very good with rotis, chapatis, raitas.

My preparation turned out to be a bit dry. I think the paneer pieces outnumbered the gravy and soaked it all up..guess they were thirsty too....who wouldn't with a nice hot sunny day here...

P.S. The amchur and kasuri methi provide a unique taste to this. You can also add pomegrante seeds powder for an added flavour.

Kakdi Aur Beet Ka Salad with Notebook moments

I am feeling better and the mumps is hopefully getting tired of me and searching for it's next victim. I need to be very careful when I am with people as I am returning to work on Friday. So no hugging, handshakes or any other kind of physical contacts :) No sharing of food, water, and even pen.

The other day I saw this movie and was crying like a baby. Hmm...now you must be wondering which movie did I watch. If you want to cry like a baby by watching some wonderful romantic gestures and moments, I would be happy to suggest that you watch the movie - The Notebook.

Luckily two weeks ago, I had asked my dear friend Anu to copy some movies in a DVD and loan it to me. The DVDs acted like a saviour in the evenings (The TV rulez in the evening with all the Malayalam serials and shows capturing the old eyelids).

The Notebook is a wonderfully captured movie, romantic, restless, creates flutters in your heart, and at the end of the movie you will surely feel all the love in your heart for your loved one...When the movie ended, my handkerchief was wet wet wet....

This post has been lying in my drafts for a while. This salad makes an entry in our stomachs when sandwiches are served the day before. The beetroot and cucumber are left out crying in the fridge.

Kakdi Aur Beet Ka Salad - Cucumber Beetroot Salad

For two portions:

Ingredients:

• 1 medium-sized cucumber, peeled and chopped in square pieces
• 1 medium-sized boiled beetroot, peeled and chopped finely
• 1 medium-sized onion, chopped finely
• 1/2 tsp of dried oregano
• some fresh coriander leaves, chopped finely
• salt

Method:

1. In a salad bowl, add the cucumber, beet, and onion pieces.
2. Add the oregano and sprinkle salt accordingly.
3. Toss well using two forks.
4. Now add the coriander leaves and mix well.

A crunchy delight with papads, pickles, and a good meal.

Sweetcorn - Tomato Koshimbir

I was very excited when I read through Mahima's space. She is hosting the 15-minute cooking event. However, it slipped my mind and suddenly today I realized ...I should send one of my quickies here. But the thing is I have not been well and I am suffering from kiddies sickness named aptly by my colleague. Hmmmm....yep ...I am having mumps...and having a terrible time keeping myself busy. The swelling is making my face look like the famous musician-cum-golden-man Bhappi Lahiri. I have been feeling like an untouchable. Also when I join work I will still be an untouchable for some days because hey Mumps is contagious!!! It is a virus that affects parotid glands and makes you look a football ...How long does it take to get cured....heehee...wish I knew the answer...well it is keeping me company since some days now...hope it is sick of me and goes away quickly. I am tired of eating bananas, smoothies, and kanji (rice starch). I have been hallucinating of all the good food I want to taste. To make it worse, one of the channels that I saw today (Travel and Living) was displaying Chew a program based on culinary delights...They showed Italian, Mexican, and Lebanese food. Cheese, breads, hummous....phewwww....and I am still halucinating about it...you can picturize me as Jerry thinking about cheese.

Here is one of the good food that I had two weeks ago.

Sweetcorn Tomato Koshimbir

For two people:

NOTE: This koshimbir/salad takes less than 15 minutes and includes cutting the tomatoes. But, the time taken to boil the sweetcorn can vary. As I had a small cup of sweetcorn, it took 10 minutes to boil it.

Ingredients:

• 1 small cup sweetcorn, boiled
• 1 tomato, chopped finely
• 1 small green chilly, chopped finely
• 1 tablespoon of grated dry coconut
• some curry leaves
• a pinch of asafoetida/hing
• some fresh coriander leaves, chopped finely

Method:

1. In a bowl, add the boiled sweetcorn and tomatoes.
2. Sprinkle some salt and add the grated coconut.
3. Mix well. Add the green chillies and mix well with a spoon.
4. In a small pan, heat 1 teaspoon of oil. Add mustard seeds and curry leaves.
5. When they crackle add the asafoetida. Switch off the gas in 10 seconds as the asafoetida melts in oil.
6. Pour this tempering in the bowl with corn and tomatoes. Mix well.
7. Garnish with coriander leaves and serve.

This proves a good accompainment for chapatis and sabjis.

Sweetcorn Tomato Koshimbir

This is my entry for Mahima's 15-minute cooking event.

Kelyache Shikran - Tried and Tested

Milk....Juices.....Smoothies....Yogurts....Ice creams.....the yummy treats that are palateable in summer time. I was going through this blog called "Adhi Potoba"...this blog is amazing with simple and quick recipes...

I tried the banana dessert called "Shikran". This is a Maharashtrian dessert usually an ideal accompainment to the bhaath-amti-poli-bhaji menu. For the recipe, visit
http://potoba.blogspot.com/2007/09/shikran-banana-dessert.html

Kelyache Shikran - Tried and Tested

Kelyache Shikran - Tried and Tested

Enjoy the simple treat....

Mango Milk Shake/Smoothie - Summer Treat

"Oye Summer, Summer Oye....Oh Summer Summer Oye"...is the song that is the current summer theme for the programs on the Disney India Channel...Unfortunately, the shows that I love i.e. Hannah Montana, Wizards of Waverly are aired during the day time. However, sometimes I do get to see them when I return from work in the evening, but not always. Disney Channel also showcases some of the all-time favourite Disney movies. Some of the movies that I caught hold of on this channel are Tarzan I and II, Finding Nemo, Monsters Inc., and many others. High School Reunion I and II, Camp Rock and all other teen movies are a regular fare. Ohkay a question: What do the teen shows have in common - Yaaa may be you guessed it right....

Fast Food ...Burgers, Shakes, Icecreams, Sundaes....Food is always in there..

With shakes I remembered that I hadn't enjoyed one for a long time. We had two alphonso mangoes in the fruit basket. My MIL had one and she kept other one for me. I was in two minds whether to make a Milk Shake or eat the pieces. I opted for the first option.

Mango Milk Shake/Smoothie

For one person:

Ingredients:

• 1 Alphonso Mango/or any other sweet tasting mango, diced with skin removed.
• 1/2 cup milk, cold.
• some ice cubes.
• sugar (optional)
• a pinch of cardamom powder

Mango Milk Shake/Smoothie

Method:

1. In a blender, add the mango pieces. Add 1 tbsp milk and blend for 1 minute till the mango pieces form a coarse paste.
2. Add sugar (optional) and rest of the milk.
3. Blend the mixture for 2-3 minutes till it forms a smoothie.
4. Pour the smoothie in a glass and sprinkle the cardamom powder. Mix well.
5. Serve with ice cubes.

An ideal thirst quencher and stomach filler for summer time.

I am sending this for Priti's Celebrating Festive Food: Summer Treat

Okra with Peanuts - Spicy Bhindi as Dry Side Dish

I am feeling sick...fever and all the devils that come through in the month of May....I had my share of useful pasttimes yesterday...watched TV, read a book, lay on the bed (half dead because of the drowsiness caused by the medicines) and now today I am a bit better. Please Lord spare some cold wind in Mumbai...It is crisply hot out here and I am feeling the heat more after the cool 3-year-old stint in Edinburgh, Scotland (where the cold wave always flows)....Cold wave really missing yu a lot. I am sorry if I had cursed you in the bad old months of winter...but pluzzzzzzz come to Mumbai....

Here was one Bhindi recipe that I had tried from my colleague's lunch box at work. This has been laying in my drafts for a long time and today is its day...

Okra with Peanuts - Spicy Bhindi as Dry Side Dish

For four people:

Ingredients:

• Bhindi/okra, 250 gms, chopped in large round peices.
• 1 tablespoon ginger-garlic paste
• 1-2 green chillies chopped (depending on the hotness)
• Some chopped coriander leaves
• 2 tablespoon peanut powder
• 1 tsp cumin seeds/jeera
• 1 tsp amchur/dry mango powder
• 1 tsp turmeric powder
• 1 tsp coriander powder
• salt
• sugar (optional)

Okra with Peanuts - Spicy Bhindi as Dry Side Dish

Method:

1. Heat some oil in a pan and add cumin seeds.
2. When they crackle, lower the gas and add the ginger-garlic paste, coriander powder, turmeric powder, and green chillies.
3. Saute for 10 seconds.
4. Now add the bhindi/okra and mix well.
5. After a minute when the bhindi is coated with the above masalas, add the peanut powder, salt, sugar, and amchur powder.
6. Mix well and let the bhindi cook for 7 to 10 minutes or till done.
7. Garnish with chopped coriander leaves.

P.S: To make the dish richer, you can add 1-2 tablespoons of yogurt when the bhindi is cooking and mix well. If the yogurt(dahi) is sour avoid the amchur powder.

Kaddu Ki Theeki Sabji - Red Pumpkin in a Spicy Gravy

As a child I hated most of the veggies and also the pumpkins. My grandma made every attempt to feed me the pumpkins but I never budged. As a teenager I ventured into the pumpkin eating sphree with my Mallu friends (For some reason I was always surrounded by friends whose families hailed from Kerala). The Onam and Vishu saddhyas always contained the various pumpkins.

Now as a wife to a Mallu, I do undergo a regular fare of the delicacies that contain pumpkins. However, two weeks ago they showed a north-Indian recipe made of red pumpkin on a Marathi Channel. I loved the way they cooked it and it was beautifully cooked.

Kaddu ki Theeki Sabji - Red Pumpkin in a Spicy Gravy

For four people:

Ingredients:

• 1/2 kg medium-sized red pumpkin or kaddu, diced and washed
• 1 tablespoon ginger-garlic paste
• 2 tablespoon peanut powder.
• 1 tsp coriander powder, chilli powder, turmeric powder
• 1 tsp Sabji Masala (I use MDH)
• 1 tsp cumin seeds
• some fresh chopped coriander leaves for garnish

Method:

1. In a hot pan, add some oil and when it heats add the cumin seeds.
2. When the seeds crackle, add the ginger-garlic paste. Saute for 1 minute.
3. Now add the Kaddu pieces and mix well gently.
4. After 2-3 minutes, add the peanut powder, turmeric, chilli, and coriander powder. Mix well.
5. Now add the sabji masala, salt, and mix gently. Add some water and cook the pumpkin with a closed lid.
6. It may take 5-10 minutes for the pumpkins to pick up the masala flavours.
7. When done garnish with chopped coriander leaves.

Serve hot with chapatis and raita like I did for my Sunday lunch.

Pyaaz Tamatar ka Raita - Onion and Tomato in Yogurt

Boy oh Boy! I travelled again in the Mumbai locals (trains), the third time this month. Only this time the distance was one station. But my luck had drained out, I guess, as I had to wait for the train for almost 30 minutes. The average waiting time for the local trains is 2 to 5 minutes. I then realized it was Sunday and we have "Mega Block" that occurs every Sunday.

Mumbai locals are divided in Central, Western, and Harbour routes. The trains run on four tracks or sometimes six tracks i.e Slow (for up and down) and Fast (for up and down). The Mega Block occurs on Sundays for the maintainance of these tracks. So one of the tracks remains closed and no trains run on it for a specific period of time. The time can run from anywhere between 30 minutes to 4 hours.

May be I was lucky that it was 30 minutes in my way. Killing time in a Mumbai station is very easy. There are thousands of people who stare at you but different intentions. Some people see you as some kind of eatable, some gaze you from top to bottom to check out what is in fashion and what is not. People who have evil intentions of robbing you analyse your every move. They can sniff the loot from far away. Some men (aged 20-70) enjoy themselves by looking at Pretty Young Things (PYTs) so there are accidental brush ins, cat whistles, road-side romeo gazes, and eye stares (as if they are just gonna eat you). Some women look at other women to catch up with fashion. So the stares can be purely to check out the color of clothes, the pretty earrings, the handbags etc.

Suddenly, when the train arrives at the station after the mega block is over, people rush in and out of the trains like a pack of sardines. Okay that day I didn't gather my guts to board that particular train. I waited for the next one and guess I was lucky because the next one came just 2 minutes after this one.

Reached home after an 15 minutes and let myself in a nice shower. The May heat is turning into a Tasmanian Devil from Looney Tunes and haunting me badly...But the good thing is I can have yogurts..ahhhaa...yogurt in all forms....so raitas are like regular in my plate...The following one is simple yet a lip-smacking one.

NOTE: The link above takes you to a Web site to which the writer claims no responsibility.

Pyaaz Tamatar ka Raita - Onion and Tomato in Yogurt

For four people:

Ingredients

• 1 large-sized onion, chopped lengthwise
• 1 large-sized tomato, chopped finely (I prefer deseeded)
• 1 green chilly (depending on the hotness), chopped finely
• 1 tablespoon peanut powder
• 200 gms Yogurt/dahi (The packed ones can do. When in UK I used Onken (light blue). This yogurt is very creamy and not too sour. I thought this was perfect for raitas.)
• 1/2 tsp mustard seeds
• 1/2 tsp cumin seeds
• some curry leaves
• a pinch of asafoetida/hing
• some freshly grated coriander leaves
• salt
• sugar (optional)

Method:

1. In a bowl add the onions, tomatoes, green chillies, peanut powder, and mix well.
2. Add the salt and sugar and mix well.
3. In a small kadhai, heat some oil.
4. Add the mustard seeds and cumin seeds. When they crackle add the hing.
5. Now add the curry leaves.
6. After 5-10 seconds, add this tempering in the bowl with salads and mix well.
7. Pour the yogurt and mix well.
8. Garnish with coriander leaves.

I make this raita and retain it in the fridge for 1 to 2 hours. The yogurt and the salads pick up the tempering flavour after some time. Personally, I find the asafoetida/hing to be one of the flavouring agents that provide a charming flavour and aroma to this raita (or any other raita for that matter).

Enjoy!!!

Tomato Rice with Ancient Architectures

Some months ago we had been to Kerala. My in-laws were already there a month before us. Our travel itenary consisted of a quick trip to Rameshwaram, Madurai, and Palani and the return journey to Kerala. Rameshwaram, Madurai, and Palani are some of the famous holy places in Tamil Nadu.

NOTE: The Links above take you outside this blog. The writer is not responsible for the content available in those web pages.

We started our journey from Kerala (Central) in a Innova which is a car that can carry 10 people (very comfortable for long journeys). It took us 11 hours to reach Rameshwaram. The next morning we bathed in the holy waters of Rameshwaram (that smelt very sea like). It is beleived that Rameshwaram is one of the punya kshetrams (holy places) after Varanasi (Kashi) where the holy Ganges flows and takes off all the evils done by the humans who bathe in her waters. I kind of liked the early morning dip in Rameshwaram when the sun was rising and showering all his blessing on us. It was a heavebly and peaceful feeling. Unfortunately couldn't capture this glimpse through my camera. I had to dip in the water for 36 times to say sorry for all the wrong things that I have done...Ironically, I haven't had my share of pure evil thoughts since I was a teenager..:). The temple was gorgeous and was filled with stone sculptures that were chiselled long time ago (This was the time when Indian art prospered and grew in abundance).

The same day we left for Madurai and visited the Madurai Meenakshi temple. Beautiful....was the first thought that entered by mind when I stepped into the temple corridors. Intricate carvings, fine stone works, simply marvellous. This made me realize that Indian artwork is indeed one of the best forms in the world. But for some reason, we have not been maintaining in the best way the good things that we have with us. However, things are changing and people are realizing that the proverb "Old is Gold" is very true for our ancient heritage structures. Let us hope that we maintain all the beautiful structures in India and throughout the world so that the next generation and the others to come can enjoy and cherish the work of finesse these ancient beauties excel in. The main wrong doings by us humans being:

• Writing on the ancient walls, pillars, and other structures of these wonderful architectures...The so-called Romeos and Juliets still love to spoil these architectures by drawing a heart and carving their names with chalks. Our ancient sculptors and craftsmen have proved their excellence. Why should we add to it?
• No Spitting...The human mouths filled with pans and suparis let out the worn out juices as if they were a Pichkari used for playing holi.
• The Worst - Peeing...We can use the public toilets...Let us pay the extra 1 or 2 Rs and use the awful but new toilet facilities nearby. Let us embarass the people who follow this thumb rule. Ideas: Click photos while in action, Shout at the top of your voice "CHIIIII"....any more ideas please feel free to fill in...

Okay the fire in my heart is half extinguished. Coming back to my temple travellogue, Palani was wonderful as well. We started at 4:30 in the morning and climbed the stairs that take you to the holy glimpse of Lord Murugan. This temple too is very beautiful. The structures inside are sculpted with a great amount of finesse and hardwork. We were back to Kerala the same evening and couldn't move much for the whole night. In two days we were travelling back to Mumbai Meri Jaan...

Ohkay, now it is time to showcase one of the quickies that I prepare with rice on my rice-eating days. This one is the Tomato Rice.

For two people:

Ingedients:

• 1/2 cup surti kollam or Basmati, or any rice, boiled and drained.
• 1 medium-sized tomato, chopped finely
• 1 medium-sized onion, chopped finely
• Dry spices: 1 small cinnamon/Dalchini stick, 1 cardamom/Elaichi pod, 1 small bay leaf, 2-3 cloves/lavang/laung.
• 1 small green chilli, chopped finely (depending on the hotness, I had the small green one which was very pungent)
• 1 tsp cumin seeds, salt, sugar (optional).
• Some freshly chopped coriander leaves.

Tomato Rice

Method:

1. In a kadhai (pan) heat some oil and add cumin seeds.
2. When they sputter add the dry spices.
3. The aroma of these spices will let you know that it is time to add the onions.
4. When the onions turn brown, add the tomatoes and green chilli pieces. Saute for 2 minutes till the tomatoes are well fried in oil (see the above pic).
5. Add some salt and sugar (optional). Mix well.
6. After a minute 1 laddle of rice and mix well. Now add another ladle of rice and mix well. Repeat for the remaining rice.
7. Keep on the gas with a lid closed for 1-2 minutes till the rice picks up the flavours.
8. Once done, garnish with chopped coriander leaves.

Tomato Rice

Serve with raitas, salads.

You can try these salads/raitas:

• Tomato Koshimbir
• Mooga Usli
• Summer Delight
• Bataate Gojju
• Crunchy Veggie Salad