November 30, 2006
Most of us love potatoes. And why not, after all there are tonnes of dishes we can make using potatoes. One my favorites is Vada Pav. Born and brought up in Mumbai, I have developed a craving for the road side dish Vada Pav which is a favorite food for many Mumbaiites. It is nothing but Aloo Bonda sandwiched between a bun, topped with spicy green chutney, tamarind chutney and dried garlic chutney.
After moving to United States I had to kill my craving for this road side favorite Vada Pav. I knew how to make it, but the thought of going through the elaborate procedure for only two pieces of potato balls was discouraging. Until one day my friend suggested that I could make a large quantity at once and freeze the potato balls and use as required.
So here is the recipe for Vada Pav and guess what, you can enjoy them instantly whenever you like. But before that we need to get the major work done – make the potato balls. (more…)
November 30, 2006
Pickles are great accompaniments to regular food. But making pickle in traditional ways may take a lot of time, and sometimes days. Here is a simple and quick way of making carrot pickle.
Shelf Life: upto 3-4 Days in refrigerator.
Serves: 1 Cup
- Pick 3 medium sized Fresh carrots which have no blemish.
- This step is very important for the shelf life of the pickle. Prepare the carrots by washing them thoroughly. Wipe them with a clean paper towel leaving no water at all.
- Cut the carrots into thin stripes about 2 inches long.
- In a bowl, add 1 cup of cut carrots.
- Add 2 tsp. split mustard seeds. If this is not readily available, lightly crush regular mustard seeds and use that.
- Add 1/1 tsp turmeric powder, 3/4 to 1 tsp chilli powder, 1/2 tsp onion seeds (Kalonji, Nigella seeds), 1 1/2 tsp crushed fenugreek seeds ,1/4 tsp asafoetida and 1 tsp salt.
- Mix well.
- Heat 1 1/2 tablespoon of mustard oil in a small pan and then pour it over the carrot mixture.
- Mix well.
- Eat fresh or store in the refrigerator.
Carrot pickle goes very well with parathas, baturas, virtually anything.
Hope you like it.
November 29, 2006
I learnt this method of making tomato soup from my mother in law. It is extremely easy to make and brings out the natural flavors of juicy tomatoes. For best results use tomatoes on the vine.
Serves: 2 Cereal Bowls
- Boil 4-5 medium sized tomatoes untill the skin appears to start tearing. Remove from fire.
- Peel the skin and extract the tomato soup using a sieve. (Avoid blenders).
- In a small pan heat some butter.
- Add 1/4 to 1/2 tsp. cumin seeds.
- After few seconds pour the seasoned butter over the tomato soup. Mix well.
- Add about 1/4 tsp. sugar and a few drops of ginger juice.
- Bring to boil.
- Serve hot with croutons, salt, pepper and lemon juice on the side.
November 16, 2006
Hey folks! I finally found what I have been looking for – a cookery show dedicated only to vegetarian food.
Check out this show called Delicious TV featuring Toni Fiore. It is totally about Vegetarian food and it airs on PBS stations but not in all cities. You will have to check with your local PBS station guide. Here is a link to the delicious TV website.
The season 2 will air soon, but they have links to the earlier season episodes.
The recipes look delicious! Will post my comments once I try them out. Feel free to post your comments.
November 15, 2006
I found some great vegetarian recipes on this website http://www.eatingwell.com/recipes/search.php?collections=VEG.
Try them out!
November 10, 2006
Dhan = grains ( rice and lentils in this case) and Shak = Vegetables.
Dhanshak is a wholesome Parsee dish packed with lots of nutrients coming from the dals and vegetables. Cooking Dhanshak doesn’t require much effort to cook. The only extra time it might take is in collecting the ingredients. So, lets dive into the making of this power packed all- in-one ‘Meal in a Bowl’.
This recipe makes 4 servings.
November 9, 2006
I saw this great tip the other day on a food network show called ‘Good Eats’. The episode was about making some chicken dish, but what caught my attention was the way Alton (the host of the show) used the oven.
Most ovens are built to halt heating for some time once it reaches the set temperature and then restart heating. This process would sometimes take a very long time if we plan to bake or broil something very dense or thick or simply want to grill kebabs. What Alton did was, he temporarily disabled the automatic temperature control process by keeping the oven door slightly open to fool the oven and keep the heating on constantly. The entire chicken was done in very little time than it would take otherwise.
Isn’t it a great way to make the oven work more efficiently and be more effective in lesser time?
Here is the link to the recipe that Alton was making in this episode and in the fifth paragraph are his instructions for the oven. http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_141,00.html