Saturday, September 23, 2006


Some basic and quick ‘kaaps’ (kind of cutlets). These can be served during tea time or also as a side dish during lunch/dinner. Enjoy! :)
[Note: the following can be made either with Yam or Brinjal, so have given the alternate option.]

* Suran (Yam) / Brinjal (long) – ½ kg
* Rice flour / Jowari (sorghum) flour – 1 cup
* Turmeric powder- 1 tsp
* Chilli powder- 1tsp
* Hing (Asafoetida)- a pinch or lesser
* Salt to taste
* Oil- 1 tbsp

* Clean the outer rind of the Suran. (For brinjals, wash well).
* Cut in small thin pieces- square for Suran/round for Brinjal.
* S
oak for half hour in a mixture of tamarind (cinch) water and salt. (This ensures that the suran loses its roughness and does not irritate the throat. Ditto for the brinjal.) * see recipe below.
* Take the rice flour and add the turmeric powder, chilli powder and a little salt. Mix well into a dry powder.
* Heat oil in a pan.
*Remove the soaked veg pieces (suran/brinjal), and put on the flour mixture. Turn the pieces to ensure that the flour has stuck on both sides.
* Shallow fry the pieces and serve.

These snacks taste better when hot and good when cold too.
Tamarind water recipe:
The tamarind water is used in recipes where one does not put the tamarind directly.
*4-5 strips of tamarind deseeded.
* 1 cup water
* Warm water and soak tamarind in it for 1 hour.
* Mash well with hand. Strain out juice.
Makes: 1 cup
Shelf life: few hours (refrigerated- 2 days)

Tuesday, September 05, 2006

Egg Curry

One of my faves- made extremely well by mom! I think it's a great start for the blog. :)

* Eggs= 4-6 (do not boil)

* Dry Coconut (copra)= 1/2 grated.
* Onions (large)= 2-3 - cut in thin slices
* Garlic= 7-8 + 1-2 crushed
* Dhania (Coriander/Cilantro) leaves= a handful
* Green Chillis= 1-2
* Ginger= 1-2 inches
* Tomato = 1
* Oil- 1 tbsp
* Salt as needed

* Sarson/ Mori seeds (black mustard)= 1 tsp.
* Hing (asafoetida) = a pinch.
* Turmeric= 1tsp
* Red Chilli powder= 1tsp
* Dhania (coriander) powder= 1tsp

For 'garam (hot) masala' :
* Whole Dhania (Coriander) seeds= 2 tbsp
* Jeera (cumin seeds) = 1/2 tbsp
* Kali Mirch (Black Peppercorn) = 5-6
* Dalchini (Cinnamon)= 1 stick
* Elaichi (Cardamom)= 2-3
* Lavang (Clove) = 4-5
* Dry Red Chillis = 1-2
(Roast the above 'garam masala' and keep aside.)

* Heat oil in pan. Add1-2 garlic and stir till golden.
* To this, add onions and fry till transparent.
* Add grated coconut and fry(medium gas) till red brown.
* Remove from gas and put in mixer-grinder.
* To the above, add the 'garam masala' mixture, coriander leaves,green chillis, garlic (4-5), ginger and grind to a good paste. Add the tomato^^ and grind again till a fine thick paste is obtained.

( ^^note: If you want the paste to stay for more days and used again later, keep aside the needed quantity for this curry and add tomato to this. The remainder can be frozen/refridgerated and kept for 3-4 days)

* Now put oil in a cooking vessel and heat.
* Add the crushed garlic pieces, stirfry till golden.
* Add sarson seeds and a little bit of hing.
* Take the ground paste and add 2-3 tbsp of it. Close the lid of the vessel and let simmer for 2 mins or so.
* To the above, add salt, turmeric powder, red chilli powder and dhania powder. Mix well.
* Add water (1-2 cups) as much as you need depending on how thick a gravy you desire.
* Let cook for 2mins.

* Break raw eggs directly into this gravy. Do not overlap the eggs- let them fall in different portions of the vessel to ensure that each egg gets immersed into the curry.
* Cook on low flame and after 5mins Stir slowly around eggs so that the bottom does not get burnt. Cook for 3-4 mins more or till eggs are done.

* Serve hot with rotis/bread/steamed rice.

(ps: The same recipe can be used as gravy for marinated chicken or paste for vegetables/pulses)

Ah! The smell of food...

What I love most about food is the right smell...

smell of freshness, of being well-cooked, of having the right amount of salt and so on...

I identify places in Mumbai (as I grew up there)by the smells they emanate...For example,passing by Muhammad Ali Road and over the JJ Flyover always, to me, has smelt of kebabs during ID...

Similarly, Dadar, apart from smelling of flowers has always had a particular 'masala' and 'spices' smell...also of Batata Vadas...

Bandra Linking Road has this wonderful smell of fish being fried at a stall...something that has become a landmark to me...

How about sharing your 'smells' and memories of them?

Monday, September 04, 2006

Eat up!

Once a foodie, always a foodie!

I speak for myself here. I relish good food- please note,the emphasis on 'good'. And have managed creating my own bag of goodies in terms of recipes and more...ones that I intend putting up here.

Enjoy and bon appetit! :)

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