tag:blogger.com,1999:blog-78797114389601644032024-03-13T05:45:08.189-07:00Let's talk food Lets talk food is all about, well as is obvious, FOOD. I am mostly clueless about life and its many trappings and trimmings but one thing I am clued in about is food. This blog is all about my tumultuous relationship and crazy love for food.Priyadarshinihttp://www.blogger.com/profile/11334135884583488470noreply@blogger.comBlogger187125tag:blogger.com,1999:blog-7879711438960164403.post-22720842335209366532015-06-18T05:27:00.001-07:002015-06-18T05:28:02.812-07:00<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "Cambria","serif"; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">Camel meat and fermented mare’s
milk, deep fried butter cookies and salted milk tea - Mongolian cuisine is much
more than boiled or dried meat and yak’s cheese and it is anything but boring. <span style="mso-spacerun: yes;"> </span>And Mongolia is, in fact, the next stop on our
culinary journey across Asia. Mongolian cuisine is heavily influences by
Chinese and Russian culinary traditions and yet manages to preserve its
distinct originality. The cuisine is an heartwarming assortment of soups and
stews, boiled, dried and roasted meats, noodles and a yes, an array of
dumplings. I love dumplings and hence picked Khuushuur a deep fried Monolian
dumpling that is one of the most popular street bites in Mongolia. There are
other popular kinds like baansh (boiled) and buuz (steamed) but then I have a
soft spot for anything deep fried. Who doesn’t ? <o:p></o:p></span></div>
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<span style="font-family: "Cambria","serif"; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">The filling that goes into the
khuushuur is as delicious as it is simple. Minced lamb, ideal high in fats,
mixed with finely chopped onions and garlic, flavoured with nothing but caraway
seeds and seasoned with salt and pepper, stuffed into dumpling shells and deep
fried over a low flame to a perfect golden. You must eat them piping hot . . I
love it how the Khuushuur is crunchy and squidgy all at once. I love it how the
crunch quickly gives way to that squelching sound and soon as the caraway
flavoured juices from the meat gushes out to fill your mouth.<span style="mso-spacerun: yes;"> </span>You will love it too. <o:p></o:p></span></div>
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Priyadarshinihttp://www.blogger.com/profile/11334135884583488470noreply@blogger.com0tag:blogger.com,1999:blog-7879711438960164403.post-60214267289923978532015-02-06T09:22:00.001-08:002015-02-06T09:26:58.124-08:00Spinach and Rice Chicken Roulade<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: inherit;">In my
previous posts I have quite effusively expressed my love for spinach. As far as
my conscious life is concerned, or let’s say for as long as I remember I have
loved spinach. But the other day my mother told me it was not always this way. If she
is to be believed, and I find it hard to believe, as a child I hated spinach. I
would cry and throw tantrums if there was spinach on my lunch plate. At my
adamant best I would arch backwards, at the risk of permanently damaging my
spinal cord and produce strange guttural sounds. Spinach, and juice of Mousambi (sweet lime) – I hated the two. The latter I hate
still. My mother had to resort to numerous tricks of persuasion to feed me some
spinach or get a glass of Mousambi juice down my gullet. And at times when all methods of persuasion
failed she had to resort to fear-inducing tactics. And one thing the
tiny-tot-me was very, very scared of is
spider. So, Aloka, my nanny of sorts at the time would catch tiny spiders, and sometimes large ones too, she was fearless, in a glass jar and bring it to the dining table. I d wail for a while at the sight of those eight legged creatures I still abhor and finally proceed to eat my spinach or drink that glass of citrus juice. I wonder how those horrendous afternoons didn't scar me for life. My mother says my wails did, however, scar the poor spiders for life. </span></div>
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Talking of spiders, err spinach, I do not know when or how, but some where down the line my hatred for spinach turned into pure love. And come winter when the loveliest spinach come up in the market, I go on a bender. At home, since childhood, spinach has always been prepared as a pure vegetarian dish, sans onion and garlic. On fact the best way to have spinach for me is stir fried, tempered with mustard seeds, and finished with a sprinkle of poppy seeds. But over the years I have cooked fancier stuff with spinach and one dish I have turned out quite a few times is chicken breast stuffed with spinach and feta. However, this time around I made the dish a little differently. Instead of chicken breast I used minced chicken to make a roulade and stuffed it with a creamy and cheesy rice and spinach stuffing. It is quite like a meat loaf stuffed with rice, spinach and cheese and it is delicious.The chicken wrap is spicy and juicy and inside the cheese and cream laden spinach rice is equally delightful. Try it ! </div>
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Ingredients </h3>
<b>For the chicken layer </b><br />
Minced Chicken - 600 g<br />
Finely chopped garlic - 1 tbsp<br />
Coarsely ground pepper - 1 tbsp<br />
Eggs - 3<br />
Cornflour/starch - 3 tbsp<br />
Salt to taste<br />
Paprika - 1 tsp<br />
<b>For the spinach and rice filling</b><br />
Spinach, cleaned and chopped - 250 g<br />
Long grain rice - 75 g<br />
Minced garlic - 1 tbsp<br />
A pinch of nutmeg powder <br />
Fresh cream - 1/2 cup<br />
Grated Parmesan - 1/4 cup<br />
Grated mozzarella - 1/4 cup<br />
Salt to taste<br />
Butter - 50 g<br />
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Method </h3>
In a food processor toss in the minced chicken, eggs, cornflour, salt, pepper, paprika and chopped garlic and pulse to a smooth mixture.<br />
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In a pan heat butter. Add garlic and fry until it begins to catch a golden tinge. Add a pinch of nutmeg powder followed by the spinach. Fry for a couple of minutes and then add the rice. Fry until rice is translucent.<br />
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Add the chicken stock, bring to boil, reduce heat and cook covered until rice is al dente, that is cooked but has a distinct bite to it.<br />
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The rice is most likely to soak up all the liquids by now. Remove cover and add the cream followed by the cheeses. adjust seasoning. Since the chicken stock will have salt in it, it is best to add salt, if necessary at this stage.<br />
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Remove from heat and keep aside.<br />
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Place two sheets of foil one on top of the other. Grease the open surface with butter. Leaving a margin of about 2 inches on all sides, spread the minced chicken mix in a uniform square.<br />
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Now tip the rice onto the chicken layer, along the middle of the square, length wise. Now hold the edges of the foil on one side, lift and place it on the rice so as to cover half of it, slowly and carefully peel the foil away. Repeat with the other side, thus creating a log. Seal the edges with your fingers. Once the log is ready, wrap the foil about so as to form a parcel.<br />
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Grill in a preheated oven at 170 degree centigrade for 20 -25 minutes. Once done let the log rest for about 10 minutes, before you cut in slices and serve. You could top it with some dry roasted sesame seeds for that smoky nutty bite. I did.<br />
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Priyadarshinihttp://www.blogger.com/profile/11334135884583488470noreply@blogger.com1tag:blogger.com,1999:blog-7879711438960164403.post-56176217814821893342015-01-29T07:53:00.000-08:002018-06-12T06:06:23.276-07:00Asian Potatoes and Peanuts<div dir="ltr" style="text-align: left;" trbidi="on">
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So this post is yet another entry for the Kolkata Food Bloggers' event Know Your Blogger and this week's star blogger is Urmi of <a href="http://umekitchen.blogspot.in/2014/04/roasted-chicken-drumsticks.html" target="_blank">Ume's Kitchen</a>. I have spent quite a few hours rummaging through Urmi's repertoire of delicious dishes, trying figuring out which of her numerous lip-smacking good recipes I should try and finally zeroed in on her <a href="http://umekitchen.blogspot.in/2014/09/spicy-peanut-potatoes.html" target="_blank">Spicy Peanut Potatoes</a>. Then I changed my mind and set out to try her lemon tarts, albeit with my own twist. The outcome of my experiment did not please me as much as I wanted it to, so I went back to the <a href="http://umekitchen.blogspot.in/2014/09/spicy-peanut-potatoes.html" target="_blank">Spicy Peanut Potatoes</a>. </div>
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But while I took inspiration from Urmi's dish, what I whipped up is very different from Urmi's recipe. Driven by impulse, I gave the dish an Asian twist. So, there's peanut and there's potato but that's all that is common to the two dishes. I am not very fond of peanuts in my food, if you serve me a dish with peanuts in it you are most likely to find them stacked in a neat mound on the side. The only exceptions are perhaps a Phad Thai or a crunchy Thai style salad. So I wanted to give the spicy peanut potato, distint Asian flavours, which I did. The result was pretty great. A few simple ingredients, you can alter proportions too suit your taste buds, and you have a delightful dish. Check it out. </div>
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Ingredients </h3>
Baby potatoes - 500 g (boiled and peeled)<br />
Finely chopped garlic - 2 tbsp<br />
Fish sauce - 1 tbsp (optional)<br />
Dark Soy Sauce - 2 tbsp<br />
Tamarind pulp - 1 tbsp<br />
Jaggery (melted) - 2-3 tbsp<br />
Finely chopped red chilies - 3-4 tbsp<br />
Roasted and crushed peanuts - 1/2 cup<br />
Sesame seeds - 1/2 tsp<br />
Vegetable oil - 2-3 tbsp<br />
Salt to taste<br />
Finely chopped coriander leaves for garnish<br />
Lemon Wedges to serve with<br />
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<a href="http://4.bp.blogspot.com/-YZe0hTBHukU/VMpKK9qgl9I/AAAAAAAAD6Q/w4T3HR_DaLc/s1600/DSC00346.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://4.bp.blogspot.com/-YZe0hTBHukU/VMpKK9qgl9I/AAAAAAAAD6Q/w4T3HR_DaLc/s1600/DSC00346.JPG" width="640" /></a><br />
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Method </h3>
Heat oil in a wok. Add chopped garlic and fry for a minute. Add the soy sauce and fish sauce and give it a quick swirl.<br />
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Toss in the baby potatoes and chopped red chilies and give it all a good toss. Add jaggery and tamarind pulp and keep tossing o the fire for a few minutes. Adjust seasoning (be careful, both fish sauce and soy sauce have salt).<br />
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Remove from heat. Add the roasted peanuts and give it all a good toss. Garnish with chopped coriander leaves and sesame seeds and serve with wedges of lime.<br />
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Priyadarshinihttp://www.blogger.com/profile/11334135884583488470noreply@blogger.com2tag:blogger.com,1999:blog-7879711438960164403.post-35792190902335909492015-01-20T06:53:00.001-08:002015-01-22T02:23:00.097-08:00Dum ki Raan <div dir="ltr" style="text-align: left;" trbidi="on">
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Every winter we hold a few mini-bonfire-and-barbecue nights for friends and family on our terrace. I love barbecue nights, I love planning for one, and every time we host one, I take charge of the food. That is, I decide the menu, I marinate the meats- chicken legs, goat chops and leg of lamb - the previous night, make sure the salads are done and the bread and any other sides are taken care of etc. On the night of the barbecue however, I simply dress up, put on some lipstick and let my hair down. I do not go anywhere near the grills. I let my cousins and their friends do the grilling and roasting! I lap up compliments about how good the meats taste with a sugary giggle and secretly give myself a pat on the back for an awesome barbecue night. Come on, I am the one responsible for the great food people just chomped on. Only I wasn't and though I hate to admit it now, it was the people grilling the meat on that spit fire that should have been credited really - for their skill and more so for their patience. </div>
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I would have never known had I not prepared this Dum ki Rann - slow roasted leg of lamb/ goat in a spicy and sweet gravy enriched with dates and cashew nuts. </div>
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So, last Saturday, I resolved to be more active in the kitchen, I have been extremely lazy the last couple of weeks, and declared to the family that I will cook them a feast for Sunday lunch. I have wanted to roast a whole raan on a spit fire for the longest time and that is exactly what I planned to do as my Sunday project. So I spent Saturday evening at home tending to the raan, (not too fatty but some fat is a must) marinated it and satisfied, retired for the day.<br />
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Sunday morning was bright and sunny, but pretty windy. My mother warned that a spitfire might not be a good idea, considering it was my first time. She said, do it in the oven, put a burning coal inside the oven for the smoky effect. But I was determined. I had brought 3 kilos of coal, but sent for another 2 just to be sure. The bricks were ready. I was raring to go.<br />
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How I had pictured the morning: The smell of charred spiced meat in the air, the comfort of the winter sun on my back while I sipped on wine and basted the meat, between turning the pages of my story book, Beatles in the background perhaps, or some good country music.<br />
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How it all really turned out: First, I struggled to build the spit, then I struggled to light the fire. Then I sat their cursing myself for building too large a fire, then the fire went wild, thanks to the wind gods, it was now more like a bonfire really and I waited with mounting frustration so the fire would give up on the mad frenzy, I wanted hot coals not licking flames. My book caught fire in the meantime, and I forgot all about the wine. The only music there was was the rustle of leaves as the wind threatened to blow everything away. And there I was stomping around the terrace like a mad mad woman, cursing my fate.<br />
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And then when I could no longer be patient I put the meat on the heat anyway, and then panicked when it began charring right away. Oh God! the flames. An hour later I gave up. My raan looked great on the outside with char marks et al, and it smelt heavenly too, but I knew the meat was far from cooked. I was too tired to struggle anymore so I simply transferred the meat onto a baking dish and into the oven it went. My mother threw a condescending smirk my way, and that upset me all the more. But I was determined to make a mind blowing lunch and finally I did.<br />
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Ingredients </h3>
Raan - 1.5 kilo (approx)<br />
Ghee to brush while roasting the meat<br />
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<b>For marination </b><br />
Minced ginger - 2 tbsp<br />
Minced garlic - 1.5 tbsp<br />
Minced papaya - 3-4 tbsp<br />
Yoghurt : 200 g<br />
Roasted cumin powder - 3 tbsp<br />
Red chili powder - 2 tbsp<br />
Salt - 2.5 tbsp<br />
Mustard oil - 1/2 cup<br />
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<b>For the gravy </b><br />
Finely sliced onions - 2 large<br />
Minced onion - 2 cups<br />
Ginger paste - 2.5 tbsp<br />
Garlic paste - 2 tbsp<br />
Chopped tomatoes - 3 large<br />
Chopped mint leaves - 2-3 tbsp<br />
Chopped coriander leaves - 1/4 cup packed<br />
Finely green chilies - 2 tbsp<br />
Dates (pitted and minced) - 2.5 tbsp<br />
Cashew nut paste - 1//4 cup<br />
Cumin powder - 1 tbsp<br />
Coriander powder- 1 tbsp<br />
Red chili powder - 2 tsp <br />
Turmeric powder - 1 tsp<br />
Garam Masala powder* - 1 tbsp<br />
Raisins - 50g<br />
Salt to taste<br />
Mustard oil - 1/4 cup<br />
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<b>For Spiced Caramel water to deglaze</b><br />
Sugar - 50<br />
Cardamom - 5-6<br />
Cinnamon - 2 inch stick<br />
Bay leaves - 2-3<br />
Cloves - 3-4<br />
Mace strands - 2-3<br />
Ghee - 100 g<br />
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Method </h3>
Rub in the salt and mustard oil, massaging it on the raan, apply a little pressure while you work the salt and oil into the meat. Keep aside for an hour.<br />
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Now rub in each dry ingredients in the marination list one by one. Whisk the curd, minced papaya, garlic and ginger, into a creamy paste, add to the and coat it well, . Cover an refrigerate overnight/ or at room temperature for about 6 hours.<br />
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Roast it on a charcoal grill, basting continuously and alternatively with reserved marinade and melted ghee. Slow coking is the key and this will take a lot of time and patience.<br />
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Alternatively you can sear the meat on charcoal, thus getting the smoky flavours (brush ghee with ghee and baste with the marinade) and then transfer the meat and any remaining marinade into a finish it in the oven, at 160 degree for 3- 3.5 hours or until meat is cooked through. Keep basting with the juices the meat releases.<br />
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While the meat is being cooked, prepare the gravy.<br />
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First prepare the caramel water. Heat the ghee in a pan. Add sugar and wait till it caramelizes. Once it starts turning golden and bubbles, pour in 350 ml water. And stir until the caramel dissolves and bring to a boil. Add the whole spices and let it bubble for a couple of minutes. Then turn down the heat and let it simmer until reduced by a quarter. Remove, strain and reserve the caramel water. <br />
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Now in a heavy bottomed pan, heat mustard oil. Add the sliced onions and fry until they are brown (be careful not to burn them though). Add the minced onion, garlic and ginger and fry until oil separates.<br />
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Now add the tomatoes and a pinch of salt and continue frying one again. Once tomatoes turn mushy, add the turmeric, red chili, cumin, coriander and garam masala powders and continue frying until oil separates. Keep stirring and adjust heat level so that the masala doesn't stick to the pan too much.<br />
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Now add chopped green chilies, chopped mint and coriander, minced dates and cashew nut paste and salt, mix well. Fry on high heat for a minute, reduce heat and cook until oil separates, stir continually.<br />
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Now turn up heat and deglaze the pan with the caramel water, scraping out bits stuck to the pan. Let the gravy bubble for a a couple of minutes, reduce heat and simmer for about 30 minutes or until oil floats up. Remove from heat and keep.<br />
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Once the meat is cooked through transfer to serving dish. Reserve the delicious liquids in the baking tray.<br />
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Return the gravy to heat. Add the meaty juices from the baking tray and toss in the raisins, bring to a boil. Turn down heat, simmer for a couple of minutes and then pour the gravy on top of the roasted raan. Garnish with mint leaves and serve piping hot, with naans or rotis.<br />
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Priyadarshinihttp://www.blogger.com/profile/11334135884583488470noreply@blogger.com1tag:blogger.com,1999:blog-7879711438960164403.post-35792669371422447292015-01-16T08:34:00.001-08:002015-01-16T08:52:42.989-08:00Almond Tomato Pesto From Manjari's Kitchen<div dir="ltr" style="text-align: left;" trbidi="on">
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Winter has made me lazy. I struggle every morning to get out from under the quilt, and when I finally manage to scramble out of bed, I throw myself on the couch, pull a shawl around and stay there for hours. I haven't been cooking much either. Today, however, I had to will myself to cook because I was due sending in my entry for the Kolkata Food Bloggers' event "Know Your Blogger" where every week one Blogger is declared the Star of the Week and the rest of us cook and post about something from her blog. This star of this week is Manjari Chowdhury of <a href="http://fromthekitchenstothetastebuds.blogspot.in/" target="_blank">For the Love of Food</a>. </div>
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Manjari is not only a fellow blogger but a goof friend too. She is a delight to be around. What is more delightful than her nature is the food she cooks, especially the gorgeous <a href="http://fromthekitchenstothetastebuds.blogspot.in/p/cakes.html" target="_blank">cakes and breads</a> she bakes. Her blog is not only a treasure trove of recipes, it also offers a lot of helpful information related to cooking techniques, ingredients, etc. She knows what she is talking about and that makes her blog a safe place to go to if it is good food you are looking for. </div>
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I have had the chance to sample few of her chocolaty treats. Once it so happened, at a food festival we were both attending, Manjari whispered from across the table, "There is something for you, something I have made." I could no longer concentrate on the food in front of me, the same morning I had seen one of her posts on Facebook, a gorgeous chocolate tart, I had not been able to get my mind off. What are the chances that the something she had brought was a slice of that decadent chocolate tart? I couldn't wait to get out of the restaurant we were dining at. </div>
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About half an hour later, we were finally in the privacy of my car and Manjari brought out a box from inside her bag. I was stuffed after all the food we had had at the festival. The very thought of food made my stomach lurch dangerously. But then she lifted the lid off the box and I squealed in delight. It was after all a slice of the chocolate tart I had been fantasizing about. And though my stomach continued to protest all the while, I preferred listening to my heart. And thank heavens I did, because that was in fact the most delicious slice of <a href="http://fromthekitchenstothetastebuds.blogspot.in/2014/04/tart-au-chocolat.html" target="_blank">Tart au chocolat</a> I have had and I am a tart fanatic. </div>
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However, I chose to make one of her savoury dishes instead. I wanted a quick fix lunch and there was pasta at home. What could be better than muddling up a great pesto and making a pasta lunch out of it. So I made Manjari's <a href="http://fromthekitchenstothetastebuds.blogspot.in/2014/07/almond-tomato-pesto.html" target="_blank">Almond Tomato Pesto</a>. I did add my own little touch to it,butostly i stuck to her recipe. It is easy, flavourful and light! I loved it, so would you. </div>
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<h3 style="text-align: left;">
<span style="font-family: inherit;">Ingredients </span></h3>
<div style="text-align: left;">
<span style="font-family: inherit;">Tomatoes - 2 large (blanched and peeled)</span></div>
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<span style="font-family: inherit;">Almonds - 12-15 (blanched and peeled)</span></div>
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<span style="font-family: inherit;">Mint leaves - 7-8 </span></div>
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<span style="font-family: inherit;">Garlic cloves - 5-6</span></div>
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<span style="font-family: inherit;">Fresh Grated Parmesan - 2-3 tbsp </span></div>
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<span style="font-family: inherit;">Olive oil - 1/4 cup </span></div>
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<span style="font-family: inherit;">Chili flakes to taste </span></div>
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<span style="font-family: inherit;">Salt to taste </span></div>
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<h3 style="text-align: left;">
Method</h3>
Put all ingredients in a mortar and muddle away with a pestle, streaming in olive oil from time to time. Finally, add salt to taste and top it off with some more olive oil. Have it on your pasta done al dente. <br />
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Priyadarshinihttp://www.blogger.com/profile/11334135884583488470noreply@blogger.com1tag:blogger.com,1999:blog-7879711438960164403.post-64873878233180216412015-01-09T01:23:00.002-08:002015-01-12T02:12:42.414-08:00Chocolate and Almonds Puli <div dir="ltr" style="text-align: left;" trbidi="on">
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I do not have too many memories of Makara Sankranti celebrations at home, simply because it has never been a big deal. It is strange actually, considering how my family seizes every opportunity to celebrate. We are celebration fanatics and yet, unlike many of my friends, I do not have memories of my mother, aunts and grandmother staying up all night making the mandatory puli pithe, rice flour dumplings with a sweet coconut and jaggery filling, and paayesh, traditional rice pudding with date palm jaggery.<br />
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You see, the Hindu festival of Makara Sankranti, dubbed as Poush Sankranti is Bengal, is a harvest festival in essence. And in Bengal making prticular kind of sweetmeats with rice and date palm jaggery is mandatory on this day. And though every year we would feast on pithe and paayesh relatives and friends would bring over, I have missed the thrill of making them in one's own kitchen.<br />
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One of my close cousin's birthday falls on Makara Sankranti, usually celebrated on January 14 (sometimes 13 or 15, depending on the Lunar Calendar actually) and we often spend the day at their place in Chandannagar, a charming town on the River Hoogly, a former French colony. My aunt makes the best patishapta, crepe rolls of sorts stuffed with coconut ad jaggery or sometimes with coconut and kheer, and ranga alur pithe (sweet russet potato dumplings in a syrup) I have had. At there place Poush Sankranti calls for double celebrations. So, typically the Sankranti cum birthday feast would comprise Korai shutir Kochuri, mashed and spicy green pea stuffed fried bread, Aloor Dom, Phulkopir Kosha, a spicy cauliflower curry and an array of pithe including the ones mentioned above. Finally there is a nolen gur enriched paayesh to round up the meal.<br />
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This time however I made some puli pithe at home, so I could send the recipe as my entry to KFB's event Poush Sankranti Specials. However, I drifted just a bit from tradition and gave the traditional puli a twist. There is no jaggery or coconut in this puli pithe, unlike a traditional puli which ususally comes with a coconut-jaggery filling. Instead there is chocolate and almonds. This one is special. And delicious. Not as sweet as the traditional pithe but pleasantly different. <br />
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Ingredients</h3>
Rice Flour : 200 g<br />
Hot water : 180 - 200 ml<br />
Cocoa Powder : 2 tbsp<br />
Vanilla essence : 1 tsp <br />
Chocolate chips : 50g + 100 g<br />
Milk: 1 litre<br />
Cinnamon stick : 1 inch<br />
Sugar : 1/4 cup<br />
Almond : 50 g (coarsely ground)<br />
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<h3 style="text-align: left;">
Method </h3>
In a deep bottomed pan and bring to a boil. Reduce heat and let he milk simmer and reduce to half.<br />
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In the meantime tip the rice flour in a large bowl. Sift in the cocoa powder, vanilla essence and mix well. Now stream in the warm water while stirring it in with a spatula.<br />
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Knead the dough. It will be hot so consider wearing gloves. Be careful. Once you have formed a soft dough divide into 15-18 equal portions and keep. Keep the dough covered with cling film at all times, exposure to air will make it dry in no time. It is important that you work fast.<br />
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Roll out each portion dough into discs, put a little ground almonds and a teaspoon of chocolate chips on one side of the disc, fold the other end in to form half moons, press the edges with your thumb to seal. Your pulis are made.<br />
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Now add sugar to the milk and let it simmer for a couple of more minutes. Now turn the heat level to high and add the puli one by one. Let them simmer for a while and once the pulis float to the top.<br />
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Fish out the pulis and keep no a plate.<br />
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Add the cinnamon stick and hundred grams of chocolate chips to the milk ad let it reduce to half of what it is.<br />
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Add the pulis back into it carefully, let is all simmer for a couple of minutes. Remove from heat, sprinkle the remaining coarsely ground almonds and serve warm or cold.<br />
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Priyadarshinihttp://www.blogger.com/profile/11334135884583488470noreply@blogger.com2tag:blogger.com,1999:blog-7879711438960164403.post-56434048207871046632015-01-03T08:11:00.001-08:002015-01-03T08:11:27.433-08:00Saag Murgh : Spicy Spinach Chicken Curry <div dir="ltr" style="text-align: left;" trbidi="on">
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I love spinach. It is without a doubt that spinach is my favourite leafy vegetable. At home, one of the winter lunchtime regulars is a simple stir-fry seasoned tempered with mustard seeds, fenugreek and dry red chilies. Sometimes it's finished off with a generous sprinkle of poppy seeds. I can polish off obscene amounts of rice with just that. Then there is the Palong Shaaker Ghonto - a classic Bengali dish, a medley of winter vegetables like spinach, radish, pumpkin, etc cooked with few spices. I add spinach in my lentil soups and curries, make parathas and fritters with it, I like it in my pies with some crumbled feta, I love the quintessential Palak Paneer and then I like to add spinach to my meat curries and fish stews.<br />
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My boyfriend on the other hand hates spinach. He refuses to eat anything that has spinach in it. I was shocked when I first found this out about him, I mean who doesn't like spinach...I think I even wondered if I was dating a normal person. Anyway, I have bullied him into eating spinach a few times. And today was one such day. I had some fresh spinach in the fridge and I decided to make a mean Saag Chicken with it and then my wicked streak came into play, I picked up the pone and invited him over for lunch. The moment I lifted the lid off my bowl of Chicken in a spicy spinach gravy, he crinkled his nose and said with a suspicious nonchalance, "My stomach is hurting, I think I'll skip lunch." Moments earlier he had been going on about how hungry he was. Talk about grown men. But I wouldn't let go so easily. After a good deal of coaxing and cajoling, threatening and pleading, he sat down to eat.<br />
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An then he couldn't stop. In fact, he asked for a second helping and a third and swore he could eat spinach everyday if it tasted the way it did today. Okay I am bragging, but this recipe is really finger licking good. One of my absolute favourites. I love to have it with phulkas or crisp parathas, check it out.<br />
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<h3 style="text-align: left;">
Ingredients</h3>
<div>
Chicken - 1 kg </div>
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Spinach (cleaned and chopped roughly) - 750 g </div>
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Coriander leaves - 1 cup (packed)</div>
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Mint leaves - 1/4 cup </div>
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Garlic - 10 cloves (large)</div>
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Ginger - 1 inch </div>
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Onions (thinly sliced) - 2 large </div>
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Cardamom - 4</div>
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Cinnamon - 2-3 inch </div>
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Cloves - 4 </div>
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Black cardamom - 2 </div>
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Bay leaves - 2 </div>
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Cumin seeds - 1 tbsp </div>
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Coriander - 1.5 tbsp </div>
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Fennel - 1 tsp </div>
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Peppercorns - 1.5 tbsp </div>
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Tamarind extract - 2 tbsp </div>
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Salt to taste </div>
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A pinch of sugar </div>
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Mustard oil - 4-5 tbsp </div>
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Ghee - 1 tbsp </div>
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<br />Method </h3>
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Boil the cleaned and roughly chopped spinach and drain. Rinse under clean water and drain. Squeeze out excess water from the spinach and keep aside. </div>
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Dry roast the peppercorns, fennel, cumin and coriander seeds and grind to a coarse powder. </div>
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In a food processor pulse the spinach, coriander, mint, green chilies, ginger and garlic with a little water. </div>
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In a heavy bottomed pan add mustard oil and ghee and heat until hot. Reduce heat and add the cardamom, cinnamon, bay leaves, cloves and black cardamom. Once they begin to exude their aroma, add the onions. </div>
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Fry the onions until a deep golden brown. Add the pulsed spinach mix and fry until oil separates. </div>
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Add the dry roasted spice mix, turmeric and red chili powder. Add the chicken and fry until oil separates. </div>
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Add salt and then add warm water enough to cook the chicken through. Once chicken is tender and oil floats up, add a pinch of sugar and the diluted tamarind pulp. Mix well, cook for another two-three minutes and remove from heat. </div>
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Priyadarshinihttp://www.blogger.com/profile/11334135884583488470noreply@blogger.com0tag:blogger.com,1999:blog-7879711438960164403.post-12595048940322291352014-12-30T23:15:00.000-08:002014-12-31T02:18:31.837-08:00Egg-dunked Chicken Sandwich <div dir="ltr" style="text-align: left;" trbidi="on">
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There is something melancholy about a year coming to an end. In grand scheme of time it is undoubtedly insignificant, but somehow it is significant in the moment. Another year comes to an end today and I feel a little sad. I wonder why though. It has been a good year punctuated by moments of haze, and I am raring to whoosh into the new year, but this lingering feeling of loss remains. And the weather here in Calcutta, dull, grey and gloomy, is not helping. The only thing that could help get over this gloom and get into the party mode is great food. So, I made a special breakfast, the last breakfast of the year. And now that I have relished my Chicken sandwich dunked in eggs, I think this will feature on my breakfast menu recurrently in 2015. You could make this for a special New Year breakfast or brunch tomorrow. It is easy to make, the stuffing can be made in advance and it is delicious. The sandwich is inspired by the classic Monte Cristo sandwich, that usually has han, cheese and turkey between bread which is them dunked in an egg batter and fried. But it is quite different at the same time.<br />
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<h3 style="text-align: left;">
Ingredients </h3>
Sandwich bread slices : 12<br />
Tomatoes cut in thin discs : 2 large<br />
Butter to smear on the bread<br />
Eggs - 4 large<br />
Milk - 1/2 cup<br />
Salt and fresh cracked pepper to taste<br />
Oil spray or white oil for shallow frying.<br />
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<b>For the filling</b><br />
Minced chicken : 500 g<br />
Butter : 50 g<br />
Nutmeg powder : 1/2 teaspoon<br />
Minced garlic : 1 tbsp<br />
Juice of an onion<br />
Salt to taste<br />
Coarsely ground pepper - 1 tsp<br />
Milk - 1.5 cups<br />
Flour - 1 tsp<br />
Parmesan cheese - 4 tbsp (optional)<br />
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<h3 style="text-align: left;">
Method </h3>
<b>For the filling </b><br />
Marinate the chicken with onion juice, garlic paste and salt.<br />
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Heat butter in a pan. Add nutmeg. Once it splutters add the marinated chicken.<br />
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Fry the chicken until it begins to acquire a golden tinge.<br />
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Add milk, bring to a boil, reduce heat and cook until chicken is absolutely tender and the liquids have almost dried out. Stir from time to time during the cooking process.<br />
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Add coarsely ground pepper. Sprinkle the flour and mix well. Add cheese (optional) and remove from heat and keep aside.<br />
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<b>For the sandwich</b>.<br />
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Whisk eggs in a bowl. Add milk and whisk some more. Season well.<br />
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Remove the sides of the bread slices. Spread butter generously.<br />
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Place stuffing on the buttered face of six slices. Top it with tomato rings. And then cover with the remaining slices of bread, Press the sandwiches gently but firmly. Cut each sandwich diagonally to make triangles.<br />
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Now place the frying pan on heat. Grease it well with white oil or use oil spray. Now carefully dip each sandwich into the egg batter and shallow fry until both sides are golden. Or fry to your liking.<br />
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Serve with some fresh cut salad.<br />
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Priyadarshinihttp://www.blogger.com/profile/11334135884583488470noreply@blogger.com0Kolkata, West Bengal, India22.572646 88.36389499999995721.6349985 87.073001499999961 23.5102935 89.654788499999952tag:blogger.com,1999:blog-7879711438960164403.post-8019787413556172722014-12-30T10:07:00.000-08:002015-01-06T03:22:31.315-08:00Mad about Melbourne <div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "Times New Roman","serif";">Hi Guys, This post is my entry for a contest by Tourism Victoria on IndiBlogger.in.All I had to do was answer this....and boy did I know exactly why! </span></div>
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What's your reason for falling in love with Melbourne, the most livable city in the world?</h3>
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Wish me luck since this is the first contest I am entering as a blogger. </div>
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<span style="font-family: "Times New Roman","serif";"> If I win the contest I could go on a trip to Melbourne! But there is something in it for you too. Read on </span></div>
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<span style="font-family: "Times New Roman","serif";">I still
have the pair of Koala Bear earrings my aunty Tutu brought me as a gift from
Australia when I was nine, may be ten, years old. Aunty Tutu is my mother’s
best friend who shifted to Australia after marriage, and her yearly visit to
India has been the top annual attraction of my childhood years. Aunty Tutu’s accounts
of life Down Under, the description of her suburban home on the outskirts of Melbourne,
the backyard barbecues and wild macaws that visited her garden from time to
time, are still brilliant and vivid in my memory. “Melbourne is the place to
be,” Aunty Tutu would state categorically, “you guys must visit us soon,” she
would urge my parents. <o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif";">My
parents invariably made promises, assuring Aunty Tutu that a trip was on the
cards. They said it in such earnest that I too believed that I would be on a
plane to Melbourne soon. In my mind I had imagined chasing kangaroos on the
roads of Melbourne and cuddling Koala Bears in Aunty Tutu’s backyard. Come on I
was only a child. But that trip never happened. <o:p></o:p></span></div>
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<span style="font-family: 'Times New Roman', serif;">However,
my desire to visit Australia, especially Melbourne, continued to linger at the
back of my mind. And now, right at the top of my Things-to-do-before-I-die list
is to explore Melbourne’s bustling food scene. Melbourne is all about gorgeous,
delectable food – from tiny cafes tucked in narrow lanes to chic fine dining
destinations, rustic backyard barbecues to groundbreaking culinary experiments
in Michelin starred kitchens, celebrity chefs and ingenuous rookies – Melbourne
has the world eating out of its palm. With a culinary fabric as rich, I have no
doubt that Melbourne is the most livable city on earth. Add to that a crazy
love of sports and the arts. </span><span style="font-family: 'Times New Roman', serif;"> </span><span style="font-family: 'Times New Roman', serif;">In fact, I
say, it is the place to be.</span></div>
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<span style="font-family: "Times New Roman","serif";">My desire
to sit on that plane to Melbourne returned with a renewed vigour following my fixation
with the MasterChef Australia. The show of course needs no introduction. My
obsessive love for food is no secret, and MasterChef Australia is all about glorious
food. But that was not it. It was also about glorious judges, who in turn were
glorious chefs. My favourite – Gary, of course. Gary Mehigan is a gorgeous man
who cooks gorgeous food and one of the reasons why I would love to visit
Melbourne is to eat at Mehigan’s gorgeous restaurant in Moonee Pond - The Boathouse.
The food he serves is simple but stunning, just the way great food should be. I
would happy to sample a simple wood-fire pizza at Gary’s. And I can always hope
to bump into the man himself! <o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif";">But The
Boathouse is only one glittering strand in Melbourne’s mind-boggling culinary
fabric. There are culinary giants like Shannon Bennett, Frank Camorra and
others taking the city’s gastronomic reality to fantastical heights. Oh how I
would love to crunch into Camorra’s signature Anchoa, hand-filleted Cantabrian
Artisan Anchovy on croutons with smoked tomato sorbet, sitting in his very own MoVida.
And what I could give to dine to a view like the one offered from Bennett’s Vue
de Monde, located on the 55<sup>th</sup> floor of the iconic 63 floors high
Rialto building. <o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif";"> It’s not just about, sophisticated gastronomy,
I cannot wait to explore the lanes of Melbourne to make my own culinary
discoveries that I would be proud of. Or spend an afternoon at one of the cafes
in the beautiful Federation Square. “Melbourne won’t disappoint you,” a friend
who has lived in Melbourne for a couple of years assures. Or merely explore the
fresh produce at local markets – the meats especially! The best part about the
city’s food culture, often dubbed as fickle, is its diversity. Melbourne has
food from all over the world and for all budgets. <o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif";">And, between
all the eating in Melbourne, sneak in a
trip to the <a href="https://www.youtube.com/watch?v=R1KtOLggrW0&index=28&list=PL2r0ptqQ1wBCimcqdfsBCks1YVaFDczLh" target="_blank">Yarra Valley</a> to sample some superlative wine and with it some great
food. And while in the area why not hop onto the <a href="https://www.youtube.com/watch?v=hmRswYm3jcw&list=PL2r0ptqQ1wBCimcqdfsBCks1YVaFDczLh&index=19" target="_blank">Puffing Billy</a>, the century old
steam engine that chugs through the picturesque Dandenong Ranges. In fact, other than food, there are innumerable attractions in the city of Melbourne and its surroundings in Australia's south-eastern state of Victoria. Read more about it <a href="http://www.visitmelbourne.com/India.aspx" target="_blank">here</a>.<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif";">And now a contest for my readers too. Answer this question and stand a chance to win a exciting gift voucher. </span></div>
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<span style="background-color: #f1f1ef; margin: 0px; padding: 0px;"><span style="font-family: Times New Roman, serif;">Which of <a href="https://www.youtube.com/playlist?list=PL2r0ptqQ1wBCimcqdfsBCks1YVaFDczLh" target="_blank">these places</a> would you want to visit in Melbourne and why? </span></span></div>
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<span style="font-family: "Times New Roman","serif";"> CONTEST ENDS JANUARY 4 12 NOON</span></div>
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<span style="font-family: "Times New Roman","serif";">Please note this is a Tourism Victoria Contest on Indiblogger.in </span><br />
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<span style="font-family: "Times New Roman","serif";">THE CONTEST IS NOW OVER and the <b>WINNER</b> is <span style="color: red;"><b>Hemaaa </b></span></span></div>
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Priyadarshinihttp://www.blogger.com/profile/11334135884583488470noreply@blogger.com24tag:blogger.com,1999:blog-7879711438960164403.post-87385229824676448552014-12-28T04:59:00.001-08:002014-12-31T12:12:20.348-08:00Nolen Gur'er Kanchagolla<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: inherit;">I still remember Moni Dadu. Moni Dadu was a friend of my paternal grandpa, a younger brother of sorts actually. They lived in the same neighbourhood in Serampore, a former Danish colony on the river Hoogly in West Bengal, where our ancestral house is. I haven't told you about my paternal grandpa before. That is because I have no memories of him. He died when I was a year old. I have grown up hearing about his life from my grand ma and the others And from Moni Dadu. Perhaps that is why I remember him so vividly. About Moni Dadu, now. His name was Moni Shankar De, a humble man of modest means but one with a big heart. And even after my grandfather passed away he maintained the tradition of his annual visit, and always looked out for our family.<br />After my grandfather's death, however, he always came around the day of his death anniversary. And his conversations were invariably restricted to reminiscences of his time with my grandpa. For years it had been the same, he came on the first or the third of December, in the afternoon, he wore the same white dhoti, a white shirt and a brown sleeveless sweater, spoke of the same things, asked the same questions, and left in the evening, 7 o clock sharp, every time. Another constant was a huge box of sweets from my grandpa's favourite sweetshop, the legendary 160 year old <a href="http://www.felumodak.com/products.php" style="color: #888888; text-decoration: none;" target="_blank">Felu Modak Sweets</a> in Rishra, the town adjacent to Serampore. That was for me the highlight of his visit.<br />Felu Modak's sweets are stuff of legends and their Gutke sandesh, especially the ones infused with date palm jaggery or Bengal's fabled Khejurer Gur, made only during the winter months, is cult stuff. Moni Jethu always brought the gutke sandesh for us. The problem was - I only got to eat a couple. After all we are a big joint family and we shared. I was not too happy sharing the gutke though. It is difficult to stop at a couple.<br />One time when Moni Dadu came visiting, my aunt made the mistake of giving me the entire box of gutke sandesh to keep in the kitchen. I obeyed. I went into the kitchen, kept the box on the kitchen counter, turned around and was just about to walk away, when the thought occurred. I can always pop in one gutke, from my share of two. So I did. The problem however was, I didn't stop at one, neither at two. I have no clue wht had gotten into me, but by the time I came back to my sense only 5 or 6 gutkes were rolling around in the box. I was terrified.<br />I have always been a commendable actor and I can cook up stories alright. So I ran down the stairs, panting more than I should have and screaming at the top of my lungs, "The cat, there is a cat in the kitchen," The plan was to convince every one that the cat had eaten 30 odd gutkes. Our kitchen, back then, was on the fourth floor, a roof top kitchen actually, and a cat had been the least of our worries. I do not exactly.remember what followed but I do remember the feel of my mother's merciless fingers wrapped around my ears as she draged me past Moni Dadu into my grandmother's room and I also remember the slaps she planted firmly on my cheeks.</span></div>
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<span style="font-family: inherit;">Anyway, so much for Nolen Gur'er Gutke. My other nolen gur favourite is the kanchagolla. A soft, moist cottage cheese sandesh infused with the goodness of nolen gur. And a couple of days ago i tried making it at home. It was bull's eye at the first go and I couldn't be happier. My cousin said it was as good as store-bought and I was ecstatic. Now date palm jaggery or Khejurer gur comes in various forms, the hard 'patali', the smooth, runny golden syrupy version referred to as 'jhola' or 'poira' gur and also a thicker, grainy version - nolen gur. In my recipe I used the thick grainy nolen gur. </span></div>
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<span style="font-family: inherit;"><span style="font-size: small;">Ingredients (Makes 8-10)</span></span></h3>
<span style="font-family: inherit;">Milk - 1 litre<br />Calcium lactate<br />Nolen Gur (thick grainy variety) - 3 tbsp + 2 tbsp<br />Condensed milk - 2 tbsp<br />Raisins - 8-10</span><br />
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<span style="font-family: inherit;"><span style="font-family: inherit;">Method</span></span></h3>
<span style="font-family: inherit;"><span style="font-family: inherit;">Bring the milk to a boil, and while the milk is bubbling away, add the calcium lactate and let it boil until the milk curdles producing chhena and water separates.</span></span><span style="font-family: inherit;"><span style="font-family: inherit;"><br /></span></span><span style="font-family: inherit;"><span style="font-family: inherit;">Strain the water and the give he chenna a nice rinse under cold running water.</span></span><span style="font-family: inherit;"><span style="font-family: inherit;"><br /></span></span><span style="font-family: inherit;"><span style="font-family: inherit;">Tip the chhena onto a large tray and knead it until smooth. Add the nolen gur (3tbs) and knead some more so that it is uniformly infused. Finally add the condensed milk adnd mix well.</span></span><span style="font-family: inherit;"><span style="font-family: inherit;"><br /></span></span><span style="font-family: inherit;"><span style="font-family: inherit;">The mixture will be a little wet. But that's how we want it.</span></span><span style="font-family: inherit;"><span style="font-family: inherit;"><br /></span></span><span style="font-family: inherit;"><span style="font-family: inherit;">Now heat a heavy bottomed pan and add the chhena mixture into the pan, lower the heat and let it cook for approximately 10 minutes, stirring continuously. Once the gur releases it smoky aroma and leaves the sides of the pan, and the chhena is somewhat dry, remove from heat. Be careful not to overwork the chhena or you will get extremely dry and the sandesh would turn out brittle.</span></span><br />
<span style="font-family: inherit;"><span style="font-family: inherit;">Add another 1 tbsp of nolen gur and mix well. </span></span><span style="font-family: inherit;"><span style="font-family: inherit;">Sculpt into 8-10. equal balls while still warm and top it off with a raisin and a smidgens of gur.. </span></span></div>
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Priyadarshinihttp://www.blogger.com/profile/11334135884583488470noreply@blogger.com0tag:blogger.com,1999:blog-7879711438960164403.post-85273276725995360602014-12-24T21:03:00.004-08:002014-12-24T21:03:42.804-08:00Christmas at Flurys <div dir="ltr" style="text-align: left;" trbidi="on">
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If you're in Calcutta during Christmas, and I insist on calling my city Calcutta rather than Kolkata, especially in this context, you can't not take a stroll down Park Street and if you are on Park Street you might as well stop for a meal at Flurys. In fact you must, especially to sample their Christmas Specials menu. I have.<br />
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The predominantly meaty main course section includes holiday classics like - Traditional Roast Turkey with onion stuffing and the works - roasted new potatoes, crunchy vegetables, bacon wrapped chipolata sausages - topped with a sweet and tart cranberry sauce; Grilled pork chops with maple glaze served on a bed of bacon studded rice with vegetables like Brussels sprouts, baby corn and carrots, and a chunky, caramelized pineapple sauce, finished off with some rocket salad; Parmesan-crusted baked fillet of Basa. My pick - the pork chops especially for that delectable layer of fat and the sweet and tart pineapple sauce.<br />
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Desserts include, the in house specialty Christmas pudding served with caramel cinnamon custard, white chocolate and strawberry trifle and warm pannetone pudding. topped with creme anglais and hazelnut sauce.<br />
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The specials are on offer for lunch and dinner up to January 4, 2015. The pork or Turkey dinner (main course and dessert) is priced at Rs 950, while the fish dinner would come for 750. Vegetarians could opt for the Mushroom, Brussels Sprout and baby corn shepherd's pie with sweet potato and cheddar mash, along with a dessert of their choice, priced at Rs 600.<br />
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<span style="text-align: left;"><b><i><span style="color: #cc0000; font-size: large;">Wish you all a Merry merry Christmas</span></i></b></span></div>
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Priyadarshinihttp://www.blogger.com/profile/11334135884583488470noreply@blogger.com0tag:blogger.com,1999:blog-7879711438960164403.post-88726653850368147902014-12-22T07:21:00.002-08:002014-12-22T07:21:57.015-08:00Meatloaf for the Holidays<div dir="ltr" style="text-align: left;" trbidi="on">
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I think of school the most around Christmas. I went to a convent and Christmas has always had a special connotation. The month of December was by far the most fun at school - fun activities, acting in Christmas plays, carol singing and crib designing competitions, Christmas party at school and of course the annual day function a couple of days before Christmas and then the holidays. Come December and text books took a backseat for once. What I love about Christmas the most. The Tree. And Santa Claus. You have no clue how much I cried the day I discovered there was...well I don't like saying it still. </div>
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Once I played Santa Claus in high school, on our annual day function, in front of a couple fo thousand strong audience. I was the emcee for the evening too, and at the end of the programme I had to dash to the green room and wiggle into a Santa suit in record time. And minutes later there I was making a fool out of myself on stage doing crazy Santa steps, or what I thought would be crazy Santa steps, before I jumped off the stage and ran into the audience, hollering out to them. A couple of kids broke into hysterical tears, the parents were the only ones amused. My performance was a super hit. </div>
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That evening as a teenager I wasn't really psyched to be playing Santa Claus. I mean come one, I was chosen for that role because I was round! And I could act of course (give the woman some credit). I mean a sixteen year old girl DOES NOT want to play Santa. Not that I have anything against Santa though. Anyway, so somehow I made through the evening's embarrassment, came home and stopped eating. Only for a day. Then I decided it was not worth it, so went back to eating. </div>
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Talking of eating, how would you like a spicy meatloaf on your breakfast table this Christmas. Or may be the day after! I made this chicken meatloaf today which I think will feature on my Christmas brunch this year. I have added a desi twist to it by adding a few spices like cumin and cinnamon and some fresh coriander leaves and topped it with a simple sweet and salty tomato sauce. I loved it on its own and between bread. I think you will like it too! </div>
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Ingredients </h3>
Minced Chicken - 1 kg<br />
Breadcrumbs - 1 cup (200 g approximately)<br />
Finely chopped onions - 1/2 cup (packed)<br />
Minced garlic - 1 tbsp<br />
Grated carrot - 1/2 cup<br />
Finely chopped parsley - 2 tbsp<br />
Finely chopped cilantro - 4 tbsp<br />
Nutmeg powder - 3/4 tsp<br />
Cinnamon powder - 1/2 tsp<br />
Cumin powder - 1 tsp<br />
Coarsely ground peppercorns - 2 -3 tbsp<br />
Red chili powder - 1/2 tsp<br />
Butter - 50 g<br />
+ more Butter for greasing the pan<br />
Salt to taste<br />
Egg - 1 large<br />
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<b>For the tomato sauce</b><br />
Tomato puree - 1/2 cup<br />
Salt to taste<br />
Sugar - 2 tbsp<br />
Chili flakes - 1 tbsp<br />
White oil - 2 tsp<br />
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<b>Method </b></h3>
In a mixer pulse the ground chicken to a fine mince.<br />
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In a pan heat 50 g butter. Add half the nutmeg Add the finely chopped onions, lightly saute. Add the grated carrots and minced garlic ad saute until soft. Take of heat and keep.<br />
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In a bowl mix mince chicken and breadcrumbs, working the two to form a uniform mix. Add the sauteed oninion-garlic-carrot mix, remaining nutmeg powder, cinnamon, cumin, ground peppercorns and<br />
Red chili powder one by one. Add salt to taste.<br />
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Finally beat the egg lightly and add to the mixture. Mix well with hands or a spatula, the former always better.<br />
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Heat the oven at 180 degree centigrade.<br />
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Grease a loaf tin well with butter. Pour the meat mixture into the loaf tin and spread it out uniformly. Bake at 180 degrees for 55-60 minutes.<br />
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In the meantime whisk together the tomato puree, oil, salt and sugar to taste and chili flakes.<br />
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Bring out the loaf tin and pour the sauce over the meat loaf, spreading it with a spatula. Return to oven and bake for another 15 minutes.<br />
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Serve with salad or soup, some bread on the side may be. My favourite - a meatloaf sandwich.<br />
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Priyadarshinihttp://www.blogger.com/profile/11334135884583488470noreply@blogger.com0tag:blogger.com,1999:blog-7879711438960164403.post-33640567551700135852014-12-19T07:13:00.001-08:002014-12-19T07:13:48.532-08:00Asian inspired rice and chicken with date palm treacle sauce <div dir="ltr" style="text-align: left;" trbidi="on">
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Christmas is only 5 days away and I am not as excited as I usually am. This is the second year in a row that my parents will be out of town on Christmas. They are off on a tour of Rajasthan in a few hours actually. As I write I can hear my mother fussing over what has been packed and what not. My brother, planned to join them last minute. Now it's me and Buddy, my 3 year old golden retriever for the next 12 days. I am HOME ALONE on Christmas and no I am not really happy about it.<br />
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Yeah I know it could be a lot of fun but what's Christmas without the family around. Christmas might not have a religious connotation for us, but it had always been special in my family. We always celebrate with pomp, the tree, the carols, the stocking, Santa and the special roast and Christmas pud. We do it all. The best part is the assorted pastries from Flurys that Dad gets every year, without fail. This year too I ll put up a tree, call a few friends perhaps. But it won't be the same, would it?<br />
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However, I plan to cook a lot these few days. And I will cook myself a special meal on Christmas too. No I ll leave the roast out, doesn't make sense making a roast just for myself. May be I ll make this dish, I am sharing with you today. It is quick and easy ad delicious and looks as lively as a Christmas tree! I am also sending this as an entry for Kolkata Food Bloggers Christmas week special event Christmas Recipes.<br />
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The dish, basically oven grilled chicken on rice drizzled with a sweet and lemony sauce, more like a dressing actully, is inspired by Asian flavours. The lime and star anise make for a good combination of flavours. But what gives the dish its character is the Date Palm Treacle, Bengal's fabled Nolen Gur. You can use regular jaggery too, but the slightly smoky and distinctly sweet notes of the nolen gur gives the dish a special touch. I made it the other day for a few friends and they loved it. So did I. And I am quite sure you would too.<br />
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Ingredients </h3>
Boneless chicken - 500 g<br />
Chopped red chilies (fresh) - 3-4 tbsp<br />
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<b>For marination</b><br />
Minced ginger-garlic - 1.5 tbsp<br />
Lemon juice - 3-4 tbsp<br />
Date palm treacle- 1.5 tbsp<br />
Star anise powder - A large pinch<br />
Red chili powder - 1 tsp<br />
Salt to taste<br />
Sesame oil - 1 tbsp<br />
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<b>For sauce</b><br />
Date palm treacle - 2 tbsp<br />
Lime juice - 1.5 tbsp<br />
Red chili powder to taste<br />
Salt to taste<br />
Finely chopped coriander leaves - 2 tbsp<br />
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<b>To serve</b><br />
Steamed rice<br />
Chopped red chilies and coriander leaves<br />
Lime wedges<br />
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Method</h3>
Marinate the chicken over night with all the ingredients listed under 'For Marination' list.<br />
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Pre heat oven at 190 degree centigrade.<br />
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Add a drizzle of date palm treacle (optional) and the chopped red chilies to the chicken. Place the chicken on a sheet of aluminium foil, at the centre. Fold in the sides to form a envelope. Now place the envelope on another sheet of aluminium and fold in the edges so you have two layers of aluminium foil encasing the chicken.<br />
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Grill the chicken in the preheated oven for 45-50 minutes. It should be ready and will melt in your mouth.<br />
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In a microwave-proof bowl add all the ingredients for the sauce. Microwave it for 30 seconds. Bring it out give it a quick whisk and put it back in and microwave for another 30 seconds.<br />
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Serve the chicken on a bed of plain steamed rice with a generous drizzle of the sauce and a wedge of lime. Garnigh with more red chilies and chopped fresh coriander leaves.<br />
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Priyadarshinihttp://www.blogger.com/profile/11334135884583488470noreply@blogger.com5tag:blogger.com,1999:blog-7879711438960164403.post-26982925552891774382014-12-15T07:06:00.001-08:002014-12-15T07:06:16.311-08:00Mutton Aamsol and why A is the best host ever<div dir="ltr" style="text-align: left;" trbidi="on">
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Being an ideal guest is not easy. Being an ideal host is difficult still. Above all it is tricky. Especially in these insanely busy and taxing times we live in, having guests at home, can only add to the stress. I travel considerably and have stayed with quite a few friends and relatives on my trips. They have all been good hosts is differing degrees,but Angona, my friend I went to Pune to visit, has by far been the best host ever. Here's why</div>
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<b>1. My holiday was her priority too</b></div>
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I received a mail a week prior to my trip from A. The Subject Line read "Your Pune Itinerary". The mail comprised a beautiful plan for my week in Pune down to the slightest detail. And it included everything I had expressed a desire to do, on my holiday, in my previous conversations with A. And also a few special treats thrown in from her end. In effect we strayed from that itinerary ever so often, doing things impromptu really. But what that mail meant to me was something different. The mail was like a confirmation that my visit was something my host was looking forward to. I mean come on I was going to turn her life upside down, raid her fridge, wear her makeup, dribble on her pillows, etc etc. But here she was putting in real effort to make my holiday a success. It is a warm feeling. Considering the fact that she had to go to work and go through 8 sometime 10 hour stints at office and take care of mundane responsibility, it couldn't have been easy.</div>
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<b>2. Because, she was as enthusiastic about my trip as I was, if not more.</b> </div>
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I could trust A to return from a ten-hour stint in office and suggest we go and check out that restaurant someone had been raving about. No she didn't say "let's stay home because I am tired." I might have said that a few times, not A. The thing is it is not difficult to understand that after a busy day at work one might feel like chilling at home, and had A felt like it I wouldn't mind at all. But no A is awesome-sauce....work hard, party harder, eat hardest! The kind I dig really. </div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;">And she is fine with taking crazy selfies even if she hasn;t slept for 24 hours straight! </td></tr>
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<b>3. Because she respected my space.</b> </div>
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I was staying at her house and I was only keen on doing things her way but I didn't have to. I never felt obligated or compelled to give her company while she was in the house. And while she treated me with utmost care, I was like staying in your own house. We were like flatmates, only I wasn't sharing the bills. And she never said "Have you not come to see me, why are you on the laptop?" or "Why are you on the phone for so long?" But at the same time we had a great time together and had some brilliant conversation, and bonded famously without suffocating one another. (Ummm here I am assuming I didn't, but that's ok. Not that she'll tell me if I did..Buhahaha)</div>
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<b>4. She did not over do it, and at the same time took care of every little thing </b></div>
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No she didn't hover on me all the time, She made hosting look effortless. A took it easy, but made sure I had everything I need. The fridge was stocked and how, so was the pantry, I had access to her kitchen too so I could cook anything I wanted, a local number to call from, contact details for people and services I might need. All this after the assurance that she was only a call away. And the most endearing bit - she would make time to call in the middle of the day to make sure I was ok. Gestures that matter. </div>
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<b>5. She cooked me amazing food!</b> </div>
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And finally and most importantly, A is a brilliant cook. While we ate out a million times during my say in Pune, the meals A cooked were by far the most delightful. So, on the day of my arrival the lunch that awaited me comprised spicy Marathi egg curry which I savoured with obscene amount of rice and a gorgeous roasted raan with a side of ajwain parathas. The meal was the final confirmation that this holiday was going to be one of the best I had had. And it was. Another time she cooked me a subtly spiced, light and hearty chicken curry tempered with nigella seeds, which was finger licking good and forced me once again to stuff myself silly. But A had reserved the best for the end. </div>
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<tr><td class="tr-caption" style="text-align: center;">Marathi Egg Curry;Raan;Amsol Pork</td></tr>
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So, it was my last weekend in Pune. And we had plan. The idea was to get sloshed and dance the night away. The music list look promising. But there couldn't be a party without food. A of course volunteered to cook. She had promised to cook me some pork and she did. A had learnt to cook the dish - Pork Amsol, a dish of Goan origin - from a friend and as far as I am concerned she nailed the dish.A light, gorgeously fragrant pork stew cooked with amsol, popularly known as <a href="http://en.wikipedia.org/wiki/Garcinia_indica" target="_blank">kokum</a>. That evening I decided I did not want alcohol. I couldn't not know what I was eating when the dish in question was A's Pork Amsol. And ever since my return home I have thought about it numerous times. Finally yesterday, I decided to make it at home for the folks. And they say it was one of the best Sunday meals they have had in a long time. </div>
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For personal and religious reasons we do not cook pork in our kitchen at home. My parents do not eat pork either. So, I replicated the dish with mutton/goat meat. Purists might cringe their nose but trust me the Amsol Mutton was nothing short of fabulous. Experimenting in the kitchen is fun, but nailing a classic on the first go is pure ecstacy. The dish is cooked without a single drop of oil. Yes you read it right. Not one drop. However, the meat should have some fat. The ingredients are simple and your manual labour is limited to not more than 7-10 minutes. It is one of the simplest dishes there is and in its simplicity is its glory. Yes it is easy to make but because it is so simple, you must handle the dish delicately.<br />
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Ingredients </h3>
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Mutton - 1 kilo </div>
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Cumin seeds - 1 tsp </div>
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Peppercorns - 1 tbsp </div>
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Dry red chilies- 10 </div>
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Green chilies - 10 (whole)</div>
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Onions (thinly sliced) - 6 (medium sized) </div>
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Garlic cloves - 15 (medium sized)</div>
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Kokum/amsol - 10-12</div>
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Salt to taste </div>
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A pinch of sugar </div>
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Tamarind pulp - 2 tbsp (or to taste)</div>
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<b>Method</b> </h3>
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Place your pressure cooked on heat. Once it is hot reduce heat and add the cumin and peppercorns. Lightly roast them. </div>
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Once the cumin is fragrant, add the dry red chilies and green chilies. Stir around for a few seconds. </div>
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Add the onions, garlic cloves and stir until onions begins sweating. Add tamarind pulp diluted in half cup water. </div>
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Also add the kokum/amsol now </div>
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A minute later add the meat, fry for abour 5 minutes. Add salt, a pinch of sugar and about 2 cups water. </div>
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Pressure cook for about 7 minutes on high flame (2 whistles!) and then reduce flame and pressure cook for about 15 minutes. Do not let the steam out immediately. Let the meat rest for about 5-7 minutes while before you serve it...piping hot. </div>
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Priyadarshinihttp://www.blogger.com/profile/11334135884583488470noreply@blogger.com0tag:blogger.com,1999:blog-7879711438960164403.post-53711497794178409172014-12-13T21:40:00.003-08:002014-12-15T08:06:42.546-08:00Heritage Breakfast Walk in Pune<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: inherit;">There I am waiting for Jayesh
Paranjape under the ornate carved-wood balcony of Vishrambaug wada, once the residence of Peshwa Baji Rao II, early on a Saturday morning. It is another
bright sunny day in Pune, the nip in the air more pronounced than it has been in the
past few days. A parade of school
children marches by, screaming slogans in unison, in Marathi. I try to figure
out what it is that they are rallying for. Then I spot Jayesh waving at me from
across the road and forget all about the rallying children or their cause. I had met the Jayesh over a delectable Maharashtrian
thali at Janaseva Bhojanalay a couple of days earlier and today he is taking me
on a Heritage Breakfast Tour in the old town area. The idea is to eat at a few
of Pune’s oldest and best eateries. I am excited. It is food we are talking
about. </span><span style="font-family: Cambria, serif;"><o:p></o:p></span><br />
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<span style="font-family: inherit;">Jayesh runs the show at <a href="http://www.thewesternroutes.com/" target="_blank">Western Routes</a>, a local out fit that organises interesting tours and trips in and around Pune and across Maharashtra. And I have signed up for their Heritage Breakfast Trail, only this one was going to be an exclusive one-on-one affair.</span></div>
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<span style="font-family: inherit;"> “Let us buy the bakarwadi first,” Jayesh says
once we have exchanged pleasantries. Ah he remembered. I had mentioned the other
day how I wanted to take bakarwadi for the family. One of my aunts had especially ordered for “a
couple of kilos at least.” She, of course, didn’t bother much about the fact
that air tickets come with a restricted baggage allowance. </span><span style="font-family: Cambria, serif;"><o:p></o:p></span></div>
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<span style="font-family: inherit;">Across the lane adjacent to the
Vishrambagwada, on the corner, stands the septuagenarian Chitale Bandhu
Mithaiwale’s shop, one of Pune’s most illustrious sweetshops especially famous
for its bakarwadi. “They sell over 3000 kilos of bakarwadi a day,” Jayesh tells
me as we enter the shop. Inside it takes me much resilience and self control to
stay off the mind-boggling array of sweet and savoury treats sitting pretty in large
glass showcases. I manage with little
assistance from Jayesh, he keeps reminding me how much eating we had to do that
morning. I do not want to ruin my appetite of course. So I train my eyes on the
guy packing bags of Bakarwadi, willing myself to think about other things, for
instance the thalipeeth I would get to sample at the Poona Guest House later in
the morning. </span><span style="font-family: Cambria, serif;"><o:p></o:p></span></div>
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<span style="font-family: inherit;">Finally I walk out with little
less than 5 kilos of bakarwadi, all the while running in my mind the things I
would say to the airlines officials. I could cry a little perhaps. It had
worked once. Our next stop is the New Sweet Home in the Sadashiv Peth area. Originally
Western Routes’ Heritage Breakfast walk starts with a tour of the Mahatma Phule
Mandai, the city’s old fruits and vegetables market followed by a treat at Sri Krushna Bhavan,
another heritage eatery of the city. However, I had taken another tour with
Western Routes around the historical sites of the city like on an earlier date when I had
toured the Mandai and sampled the fabled Puneri Misal at Sri Krushna Bhavan. </span><span style="font-family: Cambria, serif;"><o:p></o:p></span></div>
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<span style="font-family: inherit;">Misal pav is another archetypal
Maharashtrian dish. Though there are numerous versions of the Misal, the most
common version comprises fiery gravy called Kutt and curried sprouts (usually
moth beans) topped with a generous serving of deep-fried gram flour crunchies
or sev. It is served with bread. I had had Misal Pav once before, on another
trip to this part of the country. I had come on a press trip to the Four Season’s
winery in Baramati, a couple of hours drive from Pune. </span></div>
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<span style="font-family: inherit;">However, the Misal Pav
served at Sri Krushna Bhuvan is interestingly different. So instead of sprouted
beans, SKB serves a mildly spiced poha, a pilaf made of flattened rice which is
topped off with crunchy sev and some chopped coriander. Finely chopped raw
onions and lime wedges come along with it. The kutt, called sample locally, is very spicy with a mighty
heat quotient. The idea is to pour the kutt onto the poha, add a squeeze of
lime, sprinkle some raw onions and then scoop the mix up with bread and relish
it. </span></div>
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My companion on the walk, a young girl from Estonia who was currently staying in Pune, working as a yoga instructor, had a difficult time dealing with the Kutt. She seemed to be in pain, this despite the fact that we had requested for a mildly spiced Kutt for her. We had ordered for some buttermilk to wash down our missal with and that provided some succor, and not only to my companion. I had rather condescendingly declared I wanted to sample the real deal, despite my guide Shruti’s warnings, and but the time I had taken a few mouthfuls of the missal doused in the chili-laden kutt my tongue had been on fire. But it was so good there was no stopping me. On our way out we saw there were 30 odd people waiting to get a table at Sri Krushna Bhavan and the queue had trickled onto the streets. I knew exactly why.<br />
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<span style="font-family: inherit;">Anyway so today I choose to give
Sri Krishna Bhuvan a miss. So we head straight to New Sweet Home. The shop,
almost six decades a part of the Puneri food scape offers a few rare treats. “This
isn’t the most popular sweetshop in town but they serve a few things that you
just cannot miss,” Jayesh tells me as we settle for a table outside the
sweetshop cum restaurant, in the open. Jayesh knows exactly what to order and
wastes absolutely no time. Minutes later we have a plate of Matar Karanji and one
of Upvas Kachori in front of us, one comes with pain coconut chutney, the other
with a mint-coriander chutney, this one has coconut too. A third plate arrives
soon after, this one with three different kinds of laddu, gond, atta and khajur/dates. </span></div>
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<span style="font-family: inherit;">I go for the Matar Karanji first.
Karanji is usually sweet, deep fried pastry stuffed with a sweet coconut, dry
fruits and jaggery filling. But this one, crisp and flaky, is a delightful savoury
version with a mildly spiced coconut and green peas stuffing. I take small
bites lest I finish it off too soon, and with it I savor spoonfuls of the green
coconut-mint-coriander chutney, relishing the heat from the green chilies. Jayesh;s phone wouldn't stop ringing. The morning paper carried news of an exciting camping trip Western Routes was organizing and too many people seemed interested. Jayesh is apologetic. I tell him not to bother, I have food to keep me busy. </span></div>
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<span style="font-family: inherit;">Next I turn to the Upvas Kachori.
Upvas means fasting and as the name suggests this dish is especially made in
Maharashtrian households on the traditional days of fasting. The upvas Kachori
is nothing but deep fried potato croquettes with a sweet coconut and dry fruit
centre. I am qite impressed by the play of sweet and savoury in the same
mouthful of Upvas Kachori. The potato is merely seasoned with salt and tempered with little cumin, the coconut stuffing is nothing but sweetened fresh
coconut and dry fruits. It is simple, and it’s the simplicity that makes the dish so endearing.</span></div>
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<span style="font-family: inherit;">Next I turn to the Upvas Kachori.
Upvas means fasting and as the name suggests this dish is especially made in
Maharashtrian households on the traditional days of fasting. The upvas Kachori
is nothing but deep fried potato croquettes with a sweet coconut and dry fruit
centre. I am qite impressed by the play of sweet and savoury in the same
mouthful of Upvas Kachori. The potato is merely seasoned with salt and only a
hint of spice is added and the coconut stuffing is nothing but sweetened fresh
coconut and dry fruits. It’s the simplicity that makes the dish so endearing.</span></div>
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From Sweet Home we head straight to Poona Guest House on Laxmi Road, the busiest commercial street in Old Poona. Poona Guest House was founded in 1935 and has over these eight decades maintained its illustrious reputation for serving superlative Maharashtrian food , authentic and delicious. The restaurant is on the first floor and when we walk in it is relatively less crowded. We find a table without having to wait and Jayesh immediately places the orders - Thalipeeth and Dadpe Pohe, two of Poona Guest House's iconic dishes.<br />
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Thalipeeth, which is nothing but spiced multi-grain fried bread, is not new to me but I have never sampled Dadpe Pohe before. Jayesh explains that it is uncooked flattened rice or poha that is lightly doused in buttermilk, and then tossed with finely chopped onions, green chilies, fresh grated coconut, seasoning and crisps& crunchies like crumbled papad. With a squeeze of lime, Dadpe Pohe is one of Maharashtra's favourite snack.<br />
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I like the idea of Dadpe Pohe, but when I finally eat it I realise am not crazy about it. I like the play of texture, especially the large grains of sugar that add a sweet bite to the Poona Guest House version of the dish but after a couple of spoonfuls I decide I could do without it. It was the thalipeeth I was excited about.<br />
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The thalipeeth we are served comes with a dollop of fresh Buffalo milk white butter locally known as loni, and with it some dry garlic and peanut chutney. I can spot the sesame seeds and the finely chopped onion studding the deliciously crusty, deep-fried disc of spicy goodness. I waste no time. Jayesh tells me about the specil mix of flour that is used to make the dish, he even shares a healthier recipe for making thalipeeth at home, I nod and mumble something from time to time but otherwise I expend all my energy in wolfing the thalipeeth down. I am so stuffed I can hardly breathe but I can't stop. And we have another place to check out before we can call it a morning!<br />
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After I had polished off the last crumbs of the thalipeeth, I find it difficult to move. But a walk now is all the more necessary. And the walk down to the Gujjar Cold Drink House does me good. The struggle to dodge collisions with cycles and scooters for once helps in settling the food down. We are at eight decade old establishment to sample one of Pune's most iconic drinks Mastani - a Puneri version of a milk shake with ice cream or an ice cream shake. Though you get mastani in numerous joints across Pune, Gujjar Cold Drink House stands out, says Jayesh. We order for a Mango Mastani, split into two. I like the name Mastani. I think of Mastani, the woman, the lover, the wife of Maratha Peshwa Baji Rao 1. A muslim in love with a Hindu Brahmin, at that time. Just then some one orders for a Bajirao Mastani. Ah so they have a drink named after the lovers. I sigh. <br />
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Inside Gujjar Cold Drink House it is dark - power cut - but the legacy of the place is unmistakable. I sit on one of the benches, across the cramped little room three men relish their mastanis with utmost concentration. The glasses full of creamy goodness look delectable. My stomach does a somersault. On the opposite wall hangs a huge mirror framed in an ornate wooden frame. The mastani arrives soon. It is a delicious milk shake with scoops of ice cream and mango pulp. I go through the next few minutes oblivious to my surroundings. No the drink is nothing unique, but it is delicious nonetheless! </div>
Priyadarshinihttp://www.blogger.com/profile/11334135884583488470noreply@blogger.com0tag:blogger.com,1999:blog-7879711438960164403.post-55441106293529323992014-12-11T07:30:00.000-08:002014-12-12T23:23:45.651-08:00Konkani Chicken Rasa <div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: inherit;">I am still not over my recent trip to the Konkan coast. Memories of <span style="background-color: white; color: #222222;"> the Konkan shoreline, the pristine beaches, the quaint fisherman;s hamlets, the smell of the sea, the clear blue skies continue to clutter my mind. Above all it is the food I can't stop thinking about. </span></span></div>
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<span style="color: #222222;"><span style="background-color: white;">Like I mentioned in my <a href="http://allthatsdelicious.blogspot.in/2014/12/in-ratnagiri-of-delicious-food-and.html" target="_blank">previous post</a>, our dinner at the homestay in Ganeshgule where we stayed the night, was a delicious affair. I had mounds of rice with the dry and spicy sukkha chicken, and even more with the spicy rasa. The woman who cooks at the homestay was only too keen to share the recipe when I asked for it. In fact, she took the trouble of writing it all down for me. And then she posed for me too. In my ecstatic state of mind I forgot to ask her name. I'll just call her Taayi ( elder sister in Marathi), just like the lanky lad waiting on us.</span></span></div>
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I was a little perturbed when I realised the recipe was <span style="background-color: white;"><span style="color: #222222;">written in Marathi, I don't know a word in Marathi, but then A came to my rescue. Luckily A had some knowledge of Marathi and she managed to summarize the recipe for me, on the road. However, when I decided to try it this morning I found myself in a fix again. So I turned to an aunt who has grown up and still lives in Maharashtra and thanks to technology she was able to read and translate the recipe, somewhat, for me... (she struggled with a few parts that were difficult to read in the poor photograph taken on my not-so-smart phone) so that I could trump up this flavoursome and simple curry I have grown to love, in my own kitchen. The recipe however had not come with exact measurements hence I had to follow my instinct. My version is no less delicious, and pretty close to the delightful dish I had savoured a few nights ago in that humble homestay on a distant Konkan beach. </span></span><br />
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<tr><td class="tr-caption" style="text-align: center;">The recipe!!!</td></tr>
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The soupy curry goes best with plain steamed rice or thin chappatis, I prefer rice. I always prefer rice. The heat is far from overwhelming and the flavours of the fresh ingredients shine through. On a winter night this rasa is my pick for a night-in with friends or family.<br />
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<b>Ingredients</b><br />
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Chicken - 600 g<br />
Grated desiccated coconut - 80g<br />
Onion (roughly chopped) - 2 (medium)<br />
Onion (thinly sliced) - 1 (medium)<br />
Tomato (finely chopped) - 1<br />
Ginger-garlic paste - 3/4 tbsp<br />
Garlic cloves - 3-4<br />
Cloves - 6<br />
Peppercorns - 10-12<br />
Cinnamon stick - 2 inch<br />
Red chili powder 1 tbsp heaped (or to taste)<br />
Finely chopped coriander/cilantro leaves - 4-5 tbsp<br />
Salt to taste<br />
A pinch of sugar<br />
White Oil as required<br />
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<b>Method </b><br />
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Boil in the chicken in 5 cups of water (1 l) along with a little salt and a few cloves of garlic. Keep aside. Reserve stock.<br />
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Fry the desiccated coconut in a little oil until golden. Also fry the roughly chopped onions to a uniform golden. In a food processor grind the two together to make a paste.<br />
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In a heavy bottomed pan, heat a few table spoons of oil. Add cloves, cinnamon and whole peppercorns<br />
into it.<br />
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Add thinly sliced onion and fry until soft and golden. Add ginger, garlic and chopped tomatoes. Also add red chili powder. Fry until oil separates and then add the onion-coconut paste. Fry for a few minutes and add the chicken, along with the stock.<br />
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Bring to a boil, add salt and a pinch of sugar. Let it it simmer for a few minutes.<br />
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Finally add chopped coriander leaves and remove from heat.<br />
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Priyadarshinihttp://www.blogger.com/profile/11334135884583488470noreply@blogger.com0tag:blogger.com,1999:blog-7879711438960164403.post-10492814229085088022014-12-10T23:09:00.000-08:002014-12-13T02:45:22.656-08:00In Ratnagiri: Of delicious food and breathtaking sights <div dir="ltr" style="text-align: left;" trbidi="on">
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We reached Ratnagiri in time for a sunset stroll on the beach, only, all that we had been through during the sixteen odd hours since we left Pune had drained us of every ounce of energy. On reaching our home stay, (we were staying at a quaint beach side homestay called <a href="http://www.oceanopearl.com/" target="_blank">Oceano Pearl)</a> we headed straight for our room, downed a few swigs of rum and remained immobile for the next hour or so. We had lost a day of what was going to be a two-day sojourn in Ratnagiri and now we were too tired to make the most of the evening. Anxious we were not having enough fun we willed ourselves to leave our beds, get out of our room and head downstairs. The rum had begun taking effect, my frayed nerves were beginning to relax, but the throbbing pain around the back of my head wouldn't go.<br />
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By the time we stepped out it was pitch dark all around, not to mention the piercing silence that accentuated the darkness. We parked ourselves in the coconut orchard, 'A' precariously sprawled on a hammock and I on a wobbly chair. We were too tired to talk, so we sat their humming our favourite tunes, but soon we were singing at the top of our voice attracting some attention - what prodded us, if it was the rum or the exhaustion I do not know. I thought I could hear the sea too. How close were we? To the sea?<br />
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Dinner at the homestay was a delicious Konkani meal comprising rice, chapati, a spicy sol kadhi, sukkha chicken laced in a fiery mix of spices, and a subtly spiced rasa chicken, a runny chicken curry done the Konkan way. For desserts we were served modak, a soft rice flour shell stuffed with sweet coconut and dry fruit stuffing. The lanky lad waiting on us sets a bowl of clarified butter next to the modak that are warm. "Pour the ghee on the modak," he instructs. We add some of the deliciously aromatic ghee to out rice, and then order for more rice to have with more ghee. I was quite fond of the rasa too, and after hesitating a while, asked the woman who cooks at the homestay if she could share the recipe. She said she will, but later.<br />
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I only hoped she would. I wasn't quite sure though.<br />
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<b>Day 2</b><br />
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I had had a restless night and had only fallen asleep in the wee hours of the morning. So, when A woke me up asking if I'd like to join her in the beach, I mumbled something about joining her in a while and went right back to sleep. I woke up an hour later. A had not returned from the beach. I was still feeling tired, in fact, the throbbing ache at the back of my head had returned with a vengeance. May be I'll give the beach a miss, I thought, "why there would be so many beaches on the way around the place," I argued, but I was hardly convinced. I couldn't leave without a glimpse, at least, of the Ganeshgule beach.<br />
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Camera in hand I strolled down the path flanked by the coconut orchard we had spent the previous evening in. It was a bright sunny day, warm but pleasant. I wondered if the walk to the beach would be a long one. At the end of the orchard was a stone wall and in it a tiny gate, ajar. The moment I reached the gate I squealed in delight. I stepped onto the green foliage on the other side and in front of me the green gradually gave way to the white sandy beach and then the mind-blowing blue of the ocean. The ring of trees around the beach swayed merrily in the morning breeze. There was not a soul in sight.<br />
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I have hardly seen a beach so serene, so clean. Tiny crabs scampered to their retreats under the sand as I walked by. A few minutes later I spotted A, in the water, stooping over the surf, perhaps looking for a seashell. She loves sea shells and was perhaps looking to add to her collection. I wished we had more time in hand, a swim in the sea is hard to resist. Alas, we had no time. But that was keeping us out of the water. "Knee-deep is good we decided, though the sea had other plans," A ended up drenched, I managed to remain dry, but secretly wished the sea would unleash one of it antics on me. With me however the sea behaved! We chased crabs, and watched seagulls wade in the white surf, clicked a million photographs and obsessed over our own footprints on the sand. Simply sitting there watching distant boats bob on the blue waters was enough to rejuvenate our sodden souls.<br />
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Breakfast comprised simple sabudana khichdi and poha topped with grated fresh coconut ad loads of green chilies.With it came a sheet on paper with the hand written recipe of the previous night's chicken rasa. I was ecstatic. But wait, it was written in Marathi. A came to my rescue, she could read it for me she said. Relieved, I thanked the woman profusely. She smiled the sweetest smile.<br />
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Soon after we hit the road headed for the Purnagadh Fort. The short trek up a stone stairway to the Purnagadh fort was through a small village with quaint houses with stone fences and cactus hedges. Half way up I found my ankle throbbing with pain. A previous injury often decides to manifest at the most inopportune moments. I prompted A to carry on while I returned to wait in the car. I sat in the car, irked by my unfortunate situation. A returned a while later exclaiming, "It was only another 2 minute climb, you had almost made it." I was of course crestfallen, the photographs broke my heart." The Purnagadh fort, or what remains of it, has an intriguing character. The stone arches, the spectacular views of the ocean through the embrasures, the wild foliage and the atmosphere charged with history - Purnagadh is an experience I will regret missing.<br />
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Our next stop was the Ratnadurg Fort and this time I had decided, no matter what I was going to see the fort. However, we made a slight detour and headed for the Desai Bandhu Ambewale shop in the small village of Pawas. The Ratnagiri district is home to the fabled Alphonso mangoes and Desai is one of its biggest producers in the region. At their shop they have on offer a mind-boggling variety of Alphonso products like jams, relish, squash, pickles. Their canned aam ras is absolutely delightful and their most popular product. They also have a sizable assortment of jackfruit and kokum products- jackfruit wafers, kokum extract and juice etc as also special Malvani spices. One item in particular, the kokum oil, it comes in a solid form actually, caught my attention. We were told it is extremely beneficial for treating chapped skin during winter. After we had horded a truck load of mango products, this is the closest you can get to savouring fresh Alphonso in December, the products are made from frozen pulp of the fruit that is carefully preserved, we drained a couple of bottles of mango juice each, which of course did wonders to our spirits, and was soon back on the road, headed for Ratnadurg Fort. <br />
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Ratnadurg is a horse-shoe shaped fort built during the Bahamani reign and offers spectacular views of the Arabian sea. It is better maintained than the Purnagadh fort but lacks its fantastic charm. It is more of a robust and functional structure without any trimming. In fact there is not much to see except the hoary stone ramparts and mighty bastions. But the views are mind-boggling. I stood for a while scanning the vast expanse of the Arabian sea. In the afternoon sunshine the water glistened, like molten gold. On the cliff across stands a lone lighthouse. A Brahmani kite was performing an aerial recital nearby. A seagull flapped its wings noisily as it flew over my head. Otherwise there was silence. Soon a noisy group of tourists turned the corner, I heaved a sigh, I do not know why, and continued on my walk towards the exit of the fort, my mind cluttered with the silence of the deep blue sea. A silence that speaks a thousand words.<br />
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We take the road again, this time headed for the Ganapatiphule beach, the most popular beach in Ratnagiri. On the way we stop at the Aare Vare Beach, a quaint blue water beach on the Ganapatiphule coastal highway. But by now it was the drive that had as awestruck. The road coiled up the barren cliffs overlooking the sea, offering spectacular views that would remain etched in our memory for days to come.<br />
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By the time we reached Ganapatiphule it was almost 4 in the afternoon. In a couple of hours we would have to catch our train back. Besides we were extremely hungry, my stomach lurched and my mouth was bitter. I could think of nothing but food. The road leading up to the Ganapatiphule temple (we had decided to give the temple a miss, the crowd discouraged us) is lined with tiny restaurants serving home cooked Malvani food. But at this hour they were all closed. Lunch hour was long over. After asking around for a while we finally found one place, a humble but clean roadside shack called Spicy and Tasty, that was ready to cook us a meal. And this meal was by far the best we had had in Ratnagiri.<br />
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The sol kadhi, with only a hint of spices was the most delightful version of the drink I had sampled on my trip. Then there was the crusty Surmai rawa fry - inside the crunchy semolina crust, it made a squelching noise when I bit into it, the fish was beautifully laced in an aromatc mix of spices. The fish was flaky and juicy just one look and I was salivating shamelessly. Ahad opted for a pomfret, locally called pamlet, the gorgeous fish came with a similar crust and was done to perfection. On the side we were served a typical Malvani gravy, spicy but not hot, hence the layers of flavours were distinct and such a treat for the palate. We had a train to catch but for now we were in no hurry. The next half an hour or so was spent in silence, the only sounds being that of the squelching sound of biting into the crusty rawa fry and the clanking of bowls and plates. The memories of the meal still lingers on my tongue!<br />
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By the time we were done we had less than a hour and a 30 km drive to our train. We had tried to fit a two-day itinerary into a single day, in fact three quarters of a day. Naturally we had to be content with the breathtaking views of the Ganapatiphule beach, we had to give the stroll a miss. On the plus side, we enjoyed some pretty spectacular views from the train. The Konkan railway is famed for its picturesque routes, and even though for only a short while we feasted on the beauty on the Konkan coast as the train chugged homewards.<br />
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Priyadarshinihttp://www.blogger.com/profile/11334135884583488470noreply@blogger.com0tag:blogger.com,1999:blog-7879711438960164403.post-55742809537925293252014-12-08T22:47:00.000-08:002014-12-25T22:15:57.399-08:00Mumbai to Ratnagiri: A delish road trip <div dir="ltr" style="text-align: left;" trbidi="on">
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"Is the train to Ratnagiri expected on time?"<br />
"What train to Ratnagiri? There is no train to Ratnagiri now, no train is coming this way before 5 in the morning and that one doesn't go to Ratnagiri either."<br />
"But there is one at 2:13 a.m. We have reservations," A was arguing with the railway official at the Panvel station, as she frantically browsed through her inbox for our E tickets. I stood a few feet away, guarding our luggage, my heart thumping noisily inside my rib cage. I had been the first to notice that our train did not feature on the list for the night.<br />
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"Here see," A had begun, but her voice tapered into an incoherent jumble of whispers, she was now talking to herself. The railway official gave a triumphant smirk and walked away. A looked at me with nothing short of despondence in her almond shaped eyes. "There has been a mistake," she muttered. "We got the dates wrong. We should have booked the tickets for 30th, we did for 29th." A mumbled guiltily.<br />
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I had braced myself for the worst. Right then I was not quite sure what it was that I was feeling. This was a trip we had planned over several weeks. This was supposed to be the highlight of my visit to A's at Pune. We had dreamed of our sojourn to the beautiful <a href="http://www.lonelyplanet.com/india/maharashtra/konkan-coast" target="_blank">Konkan coast</a> for days - the serene beaches flanked by the magical blue of the Arabian sea and the rocky hills that are the Western ghats, the delicious Malvani and Konkani food, the forts overlooking the sea, the walks through quaint villages and fishermen's hamlets, had cluttered our thoughts for so many days.<br />
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Now here we were at the deserted Panvel station at 2 in the morning, with no train to board. Our train had whizzed through this station, last night and we weren't there. Now that we were, there was no train coming for us.<br />
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It took us some time to process the details. There were two options really, one to get on a cab back to Pune or get to Ratnagiri, no matter what. We didn't waste much time weighing our options.<br />
We were lucky that the cab that had brought us from Pune to Panvel was still in the vicinity and was back for us in no time. A minutes later we were on our way to well...Mumbai.<br />
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It is not often that I land up at a stranger's house past 3 in the morning, But there I was at B's with my sleep-laden eyes with smudged kohl lines and hair that was a tangled mess. Of course, B is no stranger to A, they have been friends for decades...but I..well...who cares. The plan was to crash at B's for a few hours until the sun came up and get a ride to Ratnagiri first thing in the morning.<br />
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But nothing was going according to our plans, as if a pair of invisible hands was directing our course that night, So, we found ourselves crashing a wild, wild party instead. It was after all Saturday night baby! So what was left of the night was spent in mindless carousing. And we were treated to some delicious Kasha Mangsho (typical Bengali style slow cooked meat laced in a slightly caramelised gravy) and luchi (puffed, deep fried bread) which we relished at 5 in the morning, another first time for me. No not the luchi-mangsho, I have had those a million times, but never at 5 in the morning.<br />
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By 8 o clock, the party was still on mind you, we were on our way to Ratnagiri! My heart lurched a little at the thought that had things happened according to our plans we would have been on the serene Ganesh gule beach by now, but then I said "what the hell, the road was our destination!"<br />
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WE MADE A ROAD TRIP OUT OF A MISSED TRAIN.<br />
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Soon we were on the Mumbai Goa highway flanked by the picturesque views of ghats. The previous night A had been saying time and again on our way from Pune to Panvel that it was a pity I was missing the views the Ghats offered since we were travelling at night. But now the ghats were unfolding in all their glory all around me. Providence I tell you. Our driver insisted on playing romantic Bollywood numbers from the 90s, only and continuously, which occasionally lulled us to sleep, but between dozing off and jerking back to consciousness and clicking photographs mindlessly, it was a pretty great drive with Kumar Sanu providing the constant background score.<br />
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Our first stop was at a small roadside shack for a late breakfast. And we weren't thinking healthy. We picked up a few vada pav (spicy mashed potato croquettes between soft bread with a generous sprinkle of a garlicky spice mix and some fried green chilies) and a large portion of mixed vegetable fritters that came wrapped in the previous day's local newspaper. The piping hot greasy goodness might not have been the best thing for our stomach but they did wonders for our spirits. We were ready for the six hour drive ahead and looking forward to our next food stop.<br />
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It was around 2 in the afternoon when we reached Chiplun. We had been on the road for six hours having covered around 260 kilometers, and we were still a couple of hours from our destination. We wanted to make it to our destination in time for a sunset stroll on the beach and we were getting restless for our first glimpse of the Konkan coastline. Time was of essence. For now the time was right for lunch. We had passed by a few highway resorts and hotels where we could have dined at but we were looking for more rustic home-style Malvani food and wanted to eat where the locals ate. So we asked the locals. After several of them recommended it, we reluctantly settled for Hotel Abhishek Cafe.<br />
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I say reluctantly because Hotel Abhishek Cafe didn't look the part. I mean we were thinking roadside shacks or one of the Khanevars (home-diner), but this one was a regular mid-range restaurant with a neon-lit air conditioned section where we chose to sit to beat the heat. Only a few tables were occupied and it was lunch hour, another dampener really. This was our best deal in Chiplun? We crossed our fingers and asked for the menu card. It was brought and no it was not in English, the menu was written in Hindi and I have always found myself in a fix when it came to that script. Fortunately A reads Hindi and within minutes we had decided on the dishes - Bombil Fry for starters, a Surmai Vade (a local seafish) thali for me, a Tisrya (clams) thali for A and a side of Malvani Mutton Fry. The sole kadhi, I like to refer to it as soul curry, we were told was complimentary! We had made our choices but were not so sure yet. But we were in for a surprise, and a great one at that.<br />
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First served were glasses filled to the brim with soft pink goodness, Sol kadhi, a cooling appetiser I like to have with rice too, is made with coconut milk and kokum, typically spiced with from garlic and coriander leaves and tempered with curry leaves, cumin and asafoetida. The sol kadhi served to us was the spicier version with a distinct garlicky flavour. I, however, prefer a more subtle version of sol kadhi, not that I was complaining. If pink could be tasted, to me it would taste like sol kadhi, rather than strawberry frosting! I was happy with my glass.<br />
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Generously coated in typical Malvani spices, the fresh Bombil came with a crisp semolina crust to die for, Inside the fish was juicy and flaky. I crunched into the fish, the crisp crust crumbled in my mouth unleashing a riot of flavours that was the soft, juicy fish, I could only gasp with pleasure. Between sips of the delicious sol kadhi and bites of the delicious Bombil fry, life seemed so good.<br />
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My thali comprised a huge piece of spicy, batter-fried Surmai fish, a surmai curry which came with a smaller piece of fish, a bowl of rasa (gravy), another bowl of sol kadhi, rice and Kombi vade. A's had a huge portion of spucy clam curry instead of the fish and chapatis instead of the vade. (There was a mix up though)<br />
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About the vade. Vade, almost a staple in West coast, is basically fluffy deep fried bread made from a dough comprising rice flour and ground lentils. The ones at Hotel Abhishek came with a hole in the centre, like doughnuts. Crusty and spicy the vade made for the perfect accompaniment for the rich spicy Malvani curries.<br />
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The Surmai or Indo-Pacific mackerel is officially on my favourites list. The fish is delightfully flavourful and requires minimum trimmings. So a no fuss batter fried seemed like the best way to relish my first piece of surmai. The curry made with dessicated coconut and a host of Malvani spices was equally and an absolute delight paired with piping hot steamed rice.<br />
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The mutton masala fry had mutton, bones et al,cut in small pieces and tossed in a rich melange of Malvani spices. I scooped up a chunk of gravy laced meat with a shred of the vade, salivating profusely all the while, and the moment I popped that morsel of deliciousness into my mouth I was transported to culinary heaven and I am not exaggerating, The crusty vade and the spicy meat were made for each other<br />
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A chose to pass the vade and enjoyed the Mutton Masala Fry with rice. She said I couldn't miss that combination either. So I had another go at it this time with rice despite having stuffed myself so much already that I found it difficult to breathe. And after I was done polishing the last vestiges of what was a delightful meal, off my plate and draining the last drops of sol kadhi down my gullet, I sat their licking my fingers for several minutes, oblivious to the others dining at the restaurant, which by the way had not a table free now. The meal cost us 700 rupees approximately. We had done good but after that meal walking back to the car was an ordeal. I only hoped my tummy didn't act funny during the rest of the journey.<br />
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Soon we were back on the road and on our way to the magical Konkan coast....what happened next in my next post!<br />
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Priyadarshinihttp://www.blogger.com/profile/11334135884583488470noreply@blogger.com0tag:blogger.com,1999:blog-7879711438960164403.post-80844226752042486122014-12-02T08:46:00.002-08:002014-12-05T12:16:36.542-08:00Spaghetti and Chicken : Fast fix meal <div dir="ltr" style="text-align: left;" trbidi="on">
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I am on a holiday and I have been having fun alright, but I have been missing the blog so. Finally I got access to the internet today and I thought I must post. I had wanted to post about my culinary adventures here at the Konkan coast but I am having trouble downloading photographs. So I thought I would share this recipe, a favourite, that I meant to post earlier but hadn't managed to.<br />
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So, my brother loves pasta, I guess I have mentioned that before, and he often wants me to toss him up some. He is not too fond of cheese or cream and prefers a tomato sauce for his pasta. Mostly I make him the simplest version of the Arrabiatta, but sometimes when I am in the mood I make him this Chicken and spaghetti, I am so fond of. So is my brother, of course.<br />
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It is quite simple really, chicken cooked in a rich tomatoes sauce into which I add spaghetti and some cheese. This dish takes inspiration from a very fond 'childhood' memory. I was 11, 12 at the most. My mother's aunt had just moved back to India from Canada, after 32 years, And one evening we went to pay them a visit at their Jodhpur Park residence. The woman my mother was referring to as her aunt was nothing like my mum's other aunts. First, she wasn't old, no grey hair you see. Besides, she wore trousers, all my other grand aunts wore saree only and exclusively. And she had an accent. But I loved her already since she brought me the most delightful presents from Canada, including a musical cap for my tooth brush, It was a tiny fairy with pink wings. Her younger son, my mother's cousin and supposedly my uncle (we take relations very seriously) was only 17 and was more like MY cousin. I was in awe of him, his ways, the way he spoke, joked, the entire package. And when he began to show me his collection of books and games I was bowled over, I was 11 mind you. Or 12.<br />
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The evening went by in a jiffy. The elders were busy talking, reminiscing, laughing and I was lost in my Canadian cousin's magical world. At 11 o clock, to my grand aunt's alarm, she realized she had forgotten to cook dinner. My parents did their best to dissipate the awkwardness, but Chhor Didu, as I was told to call her, refused to let us leave without eating. "30 minutes" she said was all she needed.<br />
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Unlike my parents, I really wanted to stay back for dinner, I had wondered all evening what they ate. Did they eat rice and fish and dal like us, at home, everyday? I was sure people ate fancier stuff in Canada. So when my parents reluctantly agreed to stay back for dinner I was over the moon, Chhor Didu got busy in the kitchen and I continued to play a game my cousin had taught me. But my mind was no longer there, I kept wondering what Chhor didu could whip up in 30 minutes. I tip toed to the kitchen a few times and watched her in silence trying to figure what it was that she was doing, but couldn't. There were several cans and packets were lying around,but I had no clue what they contained.<br />
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Dinner was actually ready in 30 minutes. Perhaps less than 30 minutes. Chhor Didu served up macaroni with chicken in tomato sauce. It was the first time I ate macaroni, in fact the first time I ate pasta of any kind. The food was a little bland for my parents so they drizzled tabasco sauce on it. But I was happy. The evening and the dish has been etched in my memory ever since. Chhor Didu returned to Canada after her husband died of cancer, it was for him that they had decided to shift back. With him gone there was nothing left for her here, Her elder son was going to university in Canada and the younger son began to grow homesick. So she went back to stay with her sons. I miss her so much. We had grown very close over the years she spent in India. We speak at times over the telephone, but it's not the same. This dish is my tribute to those beautiful memories of togetherness.<br />
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<b>Ingredients</b><br />
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Spaghetti - 1 pkt<br />
Chicken - 750 g<br />
Tomatoes - 4 medium (cut in large cubes)<br />
Tomato puree - 1 cup<br />
Minced Garlic - 1 tbsp<br />
Cinnamon stick - 1 inch<br />
Cloves - 2-3<br />
Bay leaves - 2<br />
Dried Oregano - 1 tsp<br />
Dried Thyme - 1/2 tsp<br />
Red wine - 100 ml<br />
Chili flakes<br />
Salt to taste<br />
A pinch of sugar<br />
Olive oil<br />
Parmesan cheese (grated) - 1/2 cup<br />
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<b>Method </b><br />
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Heat olive oil in a pan. Saute the minced garlic for a couple of minutes. Add the tomato puree and cook for a couple of minutes on a medium high flame.<br />
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Add the cinnamon stick and the herbs. Few minutes later add the chicken pieces and cook on high flame until chicken is opaque.<br />
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De-glaze the pan with the red wine. Add salt, a pinch of sugar, chili flakes and cook covered until chicken is tender.<br />
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In the meantime cook the spaghetti to al dente in a pot of water to which you have added a few table spoons of salt and a drizzle of olive oil.<br />
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Once the chicken is cooked through remove cover, add the tomato cubes and cook until the sauce reduces. Remove the cinnamon stick, cloves and bay leaves and discard.<br />
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Now pick out the chicken pieces from the sauce and keep aside. Now add the pasta to the sauce and give it a good toss. If it seems a little too dry add a few ladles of the water you have boiled the pasta in.<br />
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Add half the Parmesan cheese, give it another good toss and remove from heat.<br />
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Serve the pasta topped with the chicken and sprinkle of Parmesan shavings.<br />
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An awesome dinner I tell you.<br />
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Priyadarshinihttp://www.blogger.com/profile/11334135884583488470noreply@blogger.com0tag:blogger.com,1999:blog-7879711438960164403.post-56343395451345084472014-11-27T08:22:00.001-08:002014-11-27T08:22:22.720-08:00Spicy and Tangy Chicken Stew <div dir="ltr" style="text-align: left;" trbidi="on">
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Come winters and I am on the look out for hot, soupy dishes. And this dish is one of my winter favourites, although it is quite suitable for the summers too considering how light and fresh it is. A stew with distinct Indian flavours, light on the stomach, but warms you up alright. I use hardly any spices other than a little turmeric and chili powder for the colour. You could eliminate that too as it would make no difference to the taste and flavour. </div>
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I invented this dish during my initial days at my University in England. I had spent the first week or so on an exclusive diet of Masala Maggi and Cup-o-noodles that I had carried from back home. My mother had insisted on packing other victuals including some rice and lentils and few spices, but I had vehemently protested. It was so uncool. Of course, I regretted the decision. The thing is I was so depressed and homesick during the first week or so that I hardly set food outside my room. During that period I mostly sat in my room trying to device ways in which I could convince my father that coming here was a wrong decision. The problem was, the decision was mine, the money his! When I was not planning and plotting I cried, sometimes howled. Yes, crazy! The next time I would cry so much would be on my last day in England. Huh.</div>
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Anyway, so one evening I cried so much and so loudly that my flatmates thought there was something terribly wrong. There was incessant knocking on the door, I didn't reply. By the time I was done crying, I was done for good this time, I was mortified. How am I going to show my stupid face to my flatmates. That evening I stepped out of my room, sneaked out, took a bus and went straight to Brighton and then to a supermarket in Hove. </div>
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I had to get a grip of my life. First things first. And what could be first but food. I came back home with a few boxes of chicken thighs and breast fillets, potatoes, onions, garlic, ginger, baby carrots and some fresh cilantro and mint. I also picked up some rice, a carton of milk, which I later realised expired that very day, and some more coffee, an Italian variety at that. Life was getting more and more exciting by the minute. Did I mention the chocolate muffins I picked up after a long argument with myself? </div>
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I was psyched, I would be cooking proper food in the kitchen of flat 60 East Slope for first time. Chicken Curry it would be. So out came the knife from the suitcase, yes I had carried a knife along! A tiny grater too! What do you think? So I chopped onions and garlic, grated the ginger. Oops no tomatoes. Never mind I said, I'll manage. I washed the chicken, set my brand new non stick pan (this one I carried too) on the stove. </div>
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Only to realise I had no oil! Brilliant. After much deliberation, I knocked on one of my flatmates doors. "Would you have a little oil I could borrow?" "What kind of oil?" "Ummm any thing would do." "No, what do you want it for?" "Chicken curry," I mumbled. "Ok cooking oil" "What other kinds of oil did she have," I wondered. C accompanied me to the kitchen and showed me her cabinet, there was a tiny bottle of olive oil, numerous boxes of tea and some honey. "I wondered what she ate." Anyway so I set out to to cook and then it occurred to me. I had no spices, nothing, no cumin, no coriander, no cloves, cardamom or cinnamon, not even turmeric...and I had no salt. I could get the salt from the Union Store of the university, although it would mean walking all the way down the slope and then up. But I wouldn't get any of the other stuff. For now salt would do I decided. So I ran back to the Union Store and grabbed a packet of salt and picked up a lemon too, I could add a squeeze for taste. </div>
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The chicken stew I made that cold October evening in my little kitchen far from home, with whatever ingredients I had randomly picked up has over time metamorphosed into one of my favourite comfort dishes. I love ti have it with rice and sometimes with noodles too! </div>
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<b>Ingredients</b> </div>
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Chicken - 1 kg </div>
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Onions - 5 (medium)</div>
Garlic - 15-18 cloves (small)<br />
Grated ginger - 1 tbsp<br />
Tomatoes (chopped) - 4 large<br />
Chopped cilantro/coriander leaves - 1 cup<br />
Chopped green chilies - 4 tbsp (or to taste, I like it hot)<br />
Turmeric powder - 1 tsp<br />
Red chili powder - 1 tsp<br />
Dried Fenugreek leaves/ Kasuri methi - 1 tbsp<br />
Fenugreek seeds - 1/4 tsp<br />
Coriander seeds - 1/4tsp<br />
Large potatoes - 3<br />
Baby carrots - 6-8<br />
Mustard oil<br />
Salt to taste<br />
Juice of 2 limes<br />
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Method </div>
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Dice the onions and tomatoes into small cubes and keep. </div>
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Cut the potatoes length wise to form four fat fingers. Fry them with a pinch of salt until golden and almost done. Keep aside.</div>
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Heat 2 tbsp oil in a heavy bottomed pan. Add the coriander and fenugreek seeds. Once they splutter and begin to exude their aroma, remove the seeds, leaving only a few and add the chicken. </div>
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Add turmeric and fenugreek seeds and fry the chicken until opaque . Keep the heat on high. </div>
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Add the onions, whole garlic cloves and grated ginger and fry until onions are translucent. </div>
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Add warm water enough to completely submerge the chicken. </div>
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Bring the water to boil and a few minutes later add the baby carrots, chopped tomatoes, green chilies and coriander leaves. Few minutes later, add the potatoes and salt to taste. </div>
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Once water reduces by a quarter, and chicken is cooked through, add the the lime juice and the dried fenugreek leaves and remove from heat. Serve immediately garnished with coriander leaves and fresh chopped green chilies if you like. Have it on its own, or with rice. Or trust me and try it with noodles. </div>
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Priyadarshinihttp://www.blogger.com/profile/11334135884583488470noreply@blogger.com0tag:blogger.com,1999:blog-7879711438960164403.post-43171091996519769212014-11-25T10:16:00.001-08:002014-11-25T22:25:55.822-08:00Brunch @ Aqua, The Park, Kolkata<div dir="ltr" style="text-align: left;" trbidi="on">
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It is difficult to resist the temptation of lounging by the pool al fresco, on a cool morning, curled up on a plush lounge bed (though I can hardly curl up), comforted by the soft warmth from the Winter sun. A steaming cup of rich, creamy coffee to sip on and the company of a close friend can only make it better. Add to this a delicious brunch and you have described a recent morning in my humble life. </div>
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I was at a revamped Aqua, the al fresco 24-hour, poolside bar and dining destination at The Park, Kolkata and the morning looked promising. Aqua was recently relaunched in a spanking new avatar as the city's </div>
latest wine and dine hot spot. Stylishly done, the setting is stunning, especially in the evening - the pristine pool, the wooden decks, the dining deck above, the private cabanas with comfy couches and glass ceilings makes it the perfect destination for a night out with friends, a quiet drink after work or to grab some late night grub post party. But I had dropped in to sample their brunch and drenched in winter sunshine, the place has a different charm in the morning. With my friend S for company this was set to be a very good morning with the potential to wander into a lovely afternoon. <br />
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It is difficult to concentrate on conversation when distraction comes in the form of a bowl of luscious hummus and a platter of Grilled Kalaj to scoop up the hummus with - the first course of what turned out to be a fantastic meal.The Kalaj, a delightful Middle Eastern stuffed bread is nothing but pita stuffed with the deliciously salty Halloumi cheese, a semi-hard unripened brined cheese of Cypriot origin, and finely chopped fresh mint, and then grilled. The ones served to me were soft with a hint of crispy relief and generously stuffed, a worthy companion to the luscious, superbly creamy hummus I couldn't have enough of. </div>
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The memories of the hummus was still lingering in my mouth when the next course arrived - a motley Greek salad oozing freshness, topped with generous dollops of creamy Feta. The vegetables looked fresh and crunchy and the cheese fresh and delightful. But what surprised me was the perfect poached egg nestled on the side. As I cut into the delicate poach the yolk gushed out and meandered into the salad. The crunchy peppers and cucumbers, the soft, salty feta and the luscious egg yolk - bliss. I was told that I could also opt for smoked salmon or roast chicken in my Greek Salad. Another time perhaps, for how I was happy, err eggstatic! </div>
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At this point I felt pretty full. "But there is so much more" the chef protested. I insisted on a break. Break it was, only a basket of fresh artisan bread and a bowl of rosemary and garlic-infused, balsamic vinegar spiked extra-virgin olive oil to dip the bread in was set on the table. Well, let's that it made for my kind of break, which however was cut short by a steaming cup of thyme-infused broth soup. I love soup in a cup, I like to sip on soup. Sip on soup...has a certain ring to it! And this cup also had cappelletti pasta (literally little cap pasta) stuffed with minced chicken, on a stick dunked in the hot broth bursting with flavours. I would definitey recommend this for a cold winter evening, especially after a day's hard work! </div>
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The grilled fish platter that arrived with minutes of draining that cup of soup down my gullet was one with a difference. Fresh basa, pan seared served with baked potato wedges and sun dried tomato, a smidgen of red pepper coulis and lemon butter sauce, some asparagus and a sprig of watercress. Fancy eh. But the difference really was brought by the lemon butter sauce. Sounds pretty regular you say? Well, you see, this lemon butter sauce had the fabled Gondhoraj lime and that is what made the difference. The fish flaked perfectly, the potatoes had a nice crust and the sauce was delightfully aromatic, with just the right degree of acidity, umm...let;s just say deliciousness. </div>
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My stomach had begun protesting vehemently, my mind protested harder still, but the heart wants what the heart wants. So I welcomed the gorgeous platter of gourmet sliders that arrived next. There were two different kinds of mini burgers - one spatchcock chicken with mayo and French mustard relish and the other asparagus and watercress gallets - between soft mini buns. I wolfed down the sliders in no time, dipping them in the sweetish red pepper coulis that came along.<br />
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There is no denying that the meal was exhausting! But then again who has ever resisted a Mississippi mud pie. And the one which the chef sent out was a 'deconstructed' version, served with candied orange rind, sugar coated rose petals and sprig of mint. The dessert was pretty as a picture and delicious too albeit the gooey chocolate mud pie was very rich. It was a relief that it came in a petite portion. That and the slight acidity from the orange. This meal couldn't have ended on a sweeter note. And I am going by soon. This time perhaps in the evening to see the pool all lit up! Or may be for their champagne breakfasts for which you must book in advance!<br />
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Priyadarshinihttp://www.blogger.com/profile/11334135884583488470noreply@blogger.com0tag:blogger.com,1999:blog-7879711438960164403.post-61943013583939966892014-11-24T08:30:00.000-08:002014-11-24T08:30:49.321-08:00Shahi Paneer from Jayati's kitchen<div dir="ltr" style="text-align: left;" trbidi="on">
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The other day one of my friends from school called me and yelled into the phone "How come there is nothing with paneer, on your blog?" I had only taken the first sip of my morning cuppa, my eyes were still heavy with sleep and my voice groggy. "Ummmm...there isn't," I mumbled. "No, nothing. What am I going to do now?" "I didn't realise..." I said, feeling guilty, though I was not sure how my culinary crime (I had begun to feel that my blog wasn't any good without paneer) had put my friend in a sticky spot. "My in-laws are dropping in, I had planned to smply open your blog and cook up a storm, the MIL loves paneer and there is no paneer. Now what?" By now my senses were wide awake. "Don;t worry, just get a pad and a pencil." I quickly gave her a quick paneer recipe, something I often cook at home. She was happy, I was relieved. But I couldn;t stop thinking about my blunder. </div>
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So, this week when I had to cook something from my fellow blogger Jayati Saha's blog <a href="http://jayatisfoodnfood.blogspot.in/" target="_blank">Jayati's Food Journey</a> for the second week of Kolkata Food Bloggers event Know Your Blogger , I decided to try out one of her paneer dishes. Unlike my blog, Jayati's has an impressive assortment of Paneer Specials. Initially I was eyes Jayati's <a href="http://jayatisfoodnfood.blogspot.in/2014/06/dum-paneer-kalimirch.html" target="_blank">Dum Paneer Kali Mirch</a> but finally settled for her <a href="http://jayatisfoodnfood.blogspot.in/2013/08/shahi-paneer.html" target="_blank">Shahi Paneer</a>, paneer cubes simmered in this creamy saffron infused, cashew nut-enriched curry sauce!</div>
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Jayati is the ideal modern Indian woman, effortlessly managing a thousand things - a mother, a professional </div>
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Hey blog is the go-to destination if you are looking for traditional Bengali food. But that's not it, she effortlessly doles out delicacies from across the country, including rarer treats like <a href="http://jayatisfoodnfood.blogspot.in/2014/03/masor-tenga-assamese-delicacy.html" target="_blank">Masor Tenga</a>, an Assamese fish preparation to die for. In fact, if you love fish you have all the more a reason to check out Jayati's Food Journey for its rich repertoire of fishy delights (punned ya!) </div>
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I followed Jayati's recipe mostly, adding a few personal touches here and there and it turned out great! Here's how I did it</div>
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<b> Ingredients</b><br />
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Paneer (cut in cubes) - 500 g<br />
Onion - 1 large<br />
Minced garlic - 1 tbsp<br />
Minced ginger - 1 tsp<br />
Cashew nuts - 50 g<br />
Sesame seeds - 1 tbsp (my addition)<br />
Tomato puree - 4 tbsp<br />
Yoghurt - 100 g<br />
Fresh cream- 4 tbsp<br />
Bay leaves - 2<br />
Cardamom - 2-3<br />
Cinnamon stick - 1 (2 inch)<br />
Cloves - 2<br />
Whole dry red chilies - 4<br />
Salt and sugar to taste<br />
A large pinch of saffron threads<br />
Ghee - 4-5 tbsp<br />
White oil<br />
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Make a fine paste with the cashew nuts and sesame seeds and keep aside.<br />
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Boil the onion in water and grind into a smooth paste.<br />
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Deep fry the paneer cubes until a perfect golden. In a bowl of warm water add a couple of teaspoons of salt and toss in the fried paneer cubes.<br />
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Heat ghee in a heavy bottomed pan. Add bay leaves, cardamom, cinnamon, cloves and dry red chilies. Once the spices release their aroma, add the boiled onion paste, followed by the garlic and ginger paste. Fry until oil separates.<br />
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Add the tomato puree and fry for another couple of minutes. Next add the cashew-sesame paste and the yoghurt which you must whip into a creamy texture. Add salt and sugar to taste.<br />
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Fry the masala until oil separates. Now stir in 2 cups warm water, scraping off the bits stuck to the pan. Bring to boil and a few minutes later add the paneer cubes. Reduce heat and let all simmer for 8-10 minutes.<br />
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Add the saffron strands and cream. Stir and mix. Remove from heat and serve hot with rotis or paranthas.<br />
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Find original Recipe <a href="http://jayatisfoodnfood.blogspot.in/2013/08/shahi-paneer.html" target="_blank">here</a>. </div>
Priyadarshinihttp://www.blogger.com/profile/11334135884583488470noreply@blogger.com0tag:blogger.com,1999:blog-7879711438960164403.post-69845399264512867582014-11-22T06:05:00.001-08:002014-11-22T06:05:47.893-08:00Chili Honey Fish Bites <div dir="ltr" style="text-align: left;" trbidi="on">
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I have been sitting at my computer for an hour now wondering what I could share with you today - but words seem to be evading me. May be because my brain is little too tired. I have been swamped with writing projects this past week and I feel exhausted. So today I'll get straight to the point and let the pictures speak! So here's presenting Chili Honey Fish Bites - Bekti fillet cubed laced in a sticky hot and sweet sauce. </div>
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This dish, also the version with chicken instead of fish, is one of my favourites. I love the coquetry between honey and chili. I love it as a starter and even as main course with fried or steamed rice. </div>
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By the way, this time next week I will be in Pune, Maharashtra raring to set off on a Konkan trail with my dear friend Angona. Just the thought of all the Malvani food I am going t wolf down is making me slobber. And I promise to bring back loads of food stories and a few smashing recipes! </div>
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<b>Ingredients </b></div>
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Bekti fillet cut in cubes - 700 g </div>
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Juice of two limes </div>
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Dry whole red chilies - 10</div>
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Finely chopped garlic - 1 tbsp </div>
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Grated ginger - 1 tsp </div>
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Chopped spring onions - 3 tbsp </div>
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Soy sauce - 1 tbsp </div>
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Honey - 100 ml </div>
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Salt to taste </div>
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Fresh cracked pepper to taste </div>
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Sesame seeds to sprinkle as garnish</div>
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Vegetable Oil </div>
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<b>Method </b><br />
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Marinate the fish with salt, lime juice and fresh cracked pepper for an hour.<br />
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De-seed 8 of the 10 dry whole red chilies. Simply cut one end and shake the seeds out. Then let all the chilies soak in warm water for half an hour. Grind it into a fine paste. Reserve.<br />
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Dredge the marinated fish cubes in flour and fry them to a crisp gold.<br />
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Work fast with the sauce. Heat a couple of tablespoons of oil in a pan. Add chopped garlic, grated ginger and chopped spring onion. Fry until the garlic is golden.<br />
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Add the red chili paste and fry for another minute or two. Add the soy sauce and give it all a good swirl and stir. Deglaze the pan with the honey.<br />
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Now add the fish and give the wok a good toss to coat the fish in the sauce. Adjust seasoning. Once the honey begins to caramelize, add a large pinch or two of coarsely cracked pepper. Take it off heat<br />
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Sprinkle sesame seeds and some chopped spring onion leaves and serve hot, either as a starter or aromatic steamed rice.<br />
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Priyadarshinihttp://www.blogger.com/profile/11334135884583488470noreply@blogger.com0tag:blogger.com,1999:blog-7879711438960164403.post-50126456606951637552014-11-19T04:08:00.000-08:002014-11-19T04:08:27.309-08:00Fusilli with Walnut Cilantro Pesto<div dir="ltr" style="text-align: left;" trbidi="on">
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A friend of the family brought back a big bag of chopped walnuts from his travels. The moment I saw those walnuts, I had made a list of gorgeous dishes I could make with them. I have been craving walnut brownies for a while and my brother's girl friend has been requesting some brownies for long. So I would start with the brownies I had decided. Besides, for months I have been planning to make a typical Swiss walnut pie, Engadiner Nusstorte.<br />
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The bag of walnut arrived on Sunday. I was a little occupied on Monday and Tuesday what with a friend's wedding to attend. However, this morning when I set out to make my walnut brownies, all that was left in the jar that the walnuts had been transferred were a couple of measly tablespoon of walnut crumbs, Of course, I didn't wonder where it went because I knew exactly where it could go. It couldn't be a coincident that my father kept on repeating the health benefits of walnuts, first in the evening over tea and then at the dinner table the last couple of nights. "The ones Saheb has brought are particularly good," he said. We nodded, continues eating our food and talked about other things. </div>
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Little did we know that none of us save Dad would be able to benefit from the virtues of the superlative walnuts our friend had brought. I heard later, last evening, a couple of his buddies had dropped in, the walnuts replaced the customary salted cashew nuts to go with the single malt. Blah. I was infuriated to say the least. My walnut brownies, no way! However, I had to cook something or my mood would go for a toss. Once I was done with my tirade I decided upon what to make. And those walnut crumbs would go into it. If my father thought in a fit of fury I would leave them alone he was wrong. So I decided to make<b> Pasta with a Walnut Cilantro Pesto</b>. One because my brother and I love it. Two because my father does not. Three, because there was some fresh cilantro lying on the kitchen counter. Buhahaaha</div>
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Now pesto sauce is traditionally made with basil, garlic and olive oil with some pine nuts thrown in. And of course there is Parmesan. Different regions of Italy have their own variations of pesto. And there is the pesto russo (red), I particularly like, which has sun dried tomatoes as a base instead of basil. But the term pesto is general means anything that is prepared by pounding. Modern gastronomy has used this linguistic freedom to innovate with the pesto and how. So now everything from mint and cilantro to rosemary and thyme goes into pesto. And not just pine nuts, almonds, macadamia nuts, hazelnut, pistachio and like in this recipe walnuts too are used to make innovative pesto. </div>
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Here's how I made my pasta today.<br />
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<b>Ingredients</b> </div>
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Fusilli (or any pasta you prefer) - 250 g </div>
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Garlic cloves - 3-4 large </div>
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Chopped walnuts - 2 tbsp </div>
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Chopped cilantro/coriander leaves - 1 cup packed </div>
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Lime juice - 1 tbsp </div>
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Salt and coarsely cracked black pepper to taste</div>
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Extra Virgin Olive oil </div>
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Parmesan (grated)- 1/4 cup </div>
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<b>Method</b> </div>
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In a processor grind the cilantro, garlic, walnuts together. Stream in a little olive oil and give another whiz. </div>
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Add salt, pepper and lime juice, mix well and keep aside. </div>
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Boil water in a pan. Add a couple of table spoons of olive oil and some salt. Add the pasta and cook till al dente. Drain the pasta, reserve a few table spoons of the water you cooked the pasta in. </div>
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Add the water to you pesto and mix well. Add it to the pasta, still hot and give it a good toss. Add the Parmesan cheese and toss well. Serve hot.<br />
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My Qurik: I squeezed a little more lime, Desi style, on the pasta while eating it.<br />
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Priyadarshinihttp://www.blogger.com/profile/11334135884583488470noreply@blogger.com1tag:blogger.com,1999:blog-7879711438960164403.post-88220465153356492372014-11-16T05:46:00.002-08:002014-11-17T10:20:23.814-08:00Gobi Manchurian from Sarani's Kitchen<div dir="ltr" style="text-align: left;" trbidi="on">
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Last week has been nothing short of enervating and I had to stay away from the kitchen. Finally, I have returned to the kitchen, and boy am I cooking up a storm in there! My 'come back' post is a special one though. So, Kolkata Food Bloggers is hosting a rather cool event here! Know Your Blogger. So every week, one blogger member of the KFB is nominated as the Star of the week, an the remaining members cook one dish from the weekly star's blog and of course blog about it. And this week, the star of the week is Sarani Tarafdar of <a href="http://cocoawind.blogspot.in/" target="_blank">Back to Basics @ cocoawind.blogspot.in</a><br />
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Sarani's blog to me is like that snug corner in your house with that comfy sofa where you like to settle down with your favourite novel and a mug of piping hot chocolate. Yes, it is warm and comforting. Visiting her blog is like entering a home redolent with the divine aroma of fresh baked cookies.Literally. The blog has an impressive assortment of baked goodies I often drool over with a generous smattering of other delicacies, Indian and International.<br />
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Sarani lives in Mason, Ohio with her husband and five year old son, a very cute boy with a lovely smile. No wonder her blog has a number of recipes kids would love. Take for instance her <a href="http://cocoawind.blogspot.in/2014/11/one-minute-single-serve-eggless-oatmeal.html" target="_blank">One Minute Chocolate Chip Cookies in a Mug</a> or the <a href="http://cocoawind.blogspot.in/2014/11/easy-peasy-cake-balls.html" target="_blank">Easy Peasy Cake Balls</a>. For her son's Monster Inc/Monster University themed birthday party a couple of months ago Sarani whipped up a delightful <a href="http://cocoawind.blogspot.in/2014/10/the-surprise-5-inside-cake.html" target="_blank">'Surprise 5 Inside' cake. </a>Sarani's little one definitely keeps mamma on her toes and in the kitchen.<br />
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I am not much of a baker. I lack the patience and perseverance necessary to bake on a regular basis. So, though I drooled over and craved Sarani baked sweet goodies, when it came to recreating her recipe chose a savoury dish. Choosing wasn't easy either because the options are many. Besides, it so happened twice that that someone else beat me to the dish I chose to make to celebrate Sarani's blog. Finally I decided upon her rather appetising <a href="http://cocoawind.blogspot.in/2014/05/gobi-manchurian-spicy-cauliflower-curry.html" target="_blank">Gobi Manchurian</a>, quicky informed the other members of the KFB and sealed the deal.<br />
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Gobi or Cauliflower Manchurian - Batter-fried cauliflower florets tossed with onions. garlic, cilantro leaves and a few sauces - is the archetypal Indo-Chinese dish. I have always wanted to make it at home but never got around. Now that cauliflower is in season, and because my folks love the vegetable, I thought it would be a great dish to make and Sarani's recipe sounded promising. It was also a welcome break from the usual varieties of cauliflower curries and stir fries we make at home. Also many of my friends complain that my blog has very few vegetarian dishes. So here goes, staying off the meats and fish for ones. The best part -this dish is not only easy but hardly takes time to make if you have prepped in advance.<br />
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I have stuck to <a href="http://cocoawind.blogspot.in/2014/05/gobi-manchurian-spicy-cauliflower-curry.html" target="_blank">Sarani's recipe</a> for the Gobi Manchurian with only a few minor changes here and there depending of personal preferences.. I added my touch only with these thin rice flour pancakes I served the spicy sauce laced batter fried cauliflower florets in. You can make a wrap out of it and chomp it down if you like.<br />
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Ingredients </h3>
Caulifower - 1 small<br />
Finely chopped onions - 1 large<br />
Finely chopped garlic - 1 tbsp<br />
Grated ginger - 1.5 tsp<br />
Finely chopped green chilies - 1 tbsp<br />
Finely chopped cilantro leaves - 1/2 cup (and a little extra for garnish)<br />
Soy sauce - 3 tbsp<br />
Hot and Sweet tomato sauce - 1.5 tbsp<br />
A pinch of sugar<br />
Salt to taste<br />
Cornflour/starch - 1 tsp<br />
Oil<br />
Water - a couple of tablespoons<br />
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<b>For the batter</b><br />
All purpose flour - 1/2 cup<br />
Cornflour/starch - 1/4 cup<br />
Coarsely ground black pepper - 3/4 tsp<br />
Salt<br />
Water enough to make a thick batter<br />
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<b>For the pancakes (makes 3-4)</b><br />
Egg - 1<br />
Milk - 1/4 cup<br />
Rice flour - 3 tbsp<br />
Corn flour - 1 tsp<br />
Soy sauce - 1/2 tsp<br />
Salt, fresh cracked pepper and sugar to taste<br />
Finely chopped cilantro leaves - 1 tsp<br />
Oil to fry<br />
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<b>Method </b><br />
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Cut the cauliflower into medium sized florets. Make sure you clean them well. Sprinkle a pinch of salt and keep aside.<br />
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In a bowl mix together the dry ingredients for the batter. Slowly whisk in water to make a lump free thick batter.<br />
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Heat oil in a pan. Dip the cauliflower florets in the batter, one by one, and deep fry.<br />
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Once done, reserve the batter fried cauliflower, while you make the sauce.<br />
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In another pan heat a couple of tablespoons of oil.<br />
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Add the onion, garlic, ginger and green chilies. Saute for a few minutes on high heat.<br />
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Add the soy sauce,a large pinch of sugar and the tomato sauce and give a good toss. Once it begins to caramelize, add the corn flour dissolved in a few table spoons of water.<br />
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It's take only minutes to reduce, toss in the cilantro leaves and the batter frried cauliflowers. Toss it on high heat for a while. Add the cracked pepper, adjust seasoning (be careful here, the sauces usually make for almost enough salt) and remove from heat.<br />
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<b>For the pancakes. </b><br />
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Mix all ingredients, except oil, together to make a lump free batter.<br />
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Heat a frying pan greased well with oil, add a ladle of battle and twirl the pan to spread it out into a thin disc. Wait for a minute or so that one side gets done. Slowly release the sides with the ends of your spatula before flipping it over. Cook on the other side for no more than 30 seconds.<br />
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Serve the Gobi Manchurian on a thin pancake or rolled into one.<br />
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And here's wishing Sarani and her blog all the best and many more delicious years ahead.<br />
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Priyadarshinihttp://www.blogger.com/profile/11334135884583488470noreply@blogger.com4