Spicy Indian Yogurt

Indian Food is known for its accompaniments, the pickles, papads, yogurt based dips and a host of other side dish frills. This recipe is one I use very often specially as a substitution for my chips and dip at parties.

This dip is so versatile and easy I prepare it as an accompaniment to Khichdi, Poha, and obviously with Biryani. Matha as we call it at home is thickened yogurt with Indian spices.

Ingredients

Ingredients:

  • Low fat Yogurt – 300 grams
  • Fresh Coriander Leaves –  ½ bunch finely chopped
  • Chilies – 2 Pcs finely chopped
  • onions – 1 small finely chopped
  • Chaat masala – 2 tsp
  • Cumin / Jeera Powder – 1 ½ tsp
  • Kashmiri Chili Powder – 1 tsp
  • Salt – To taste

Method:

  • Tie the yogurt in a muslin cloth or let it stand in a strainer for 2 hours. This will allow the water to separate from the yogurt making it thicker

Dahi mattha

  • Next add the Onions, Cumin Powder, Kashmiri Chili Powder, Chaat Masala, Green Chilies and Salt and stir it to make sure no lumps form

Raita

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  • Next add the coriander leaves and refrigerate. Serve Cold

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Almondereo Truffles

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I find heaven in every bite of really good chocolate. My exploration into chocolate making came from the winter weekends when my daddy and I would throw everyone out of the house, shut all the windows and switch on all the air conditioners.

Bombay winters are not the best for chocolate making so the air conditioning was a must. We would temper the chocolate, roast the almonds and bake the biscuits, then lay it all on straightened sheets of parchment paper and watch while the chocolate settled. I remember those Sundays like they were yesterday. This recipe is a twist from our chocolate making expeditions and the so very famous Oreo Truffles that nearly everyone now knows how to make.

These Almondereo Truffles have never failed me, the roasted almond is the soul of this recipe and adds a delicious flavor that is simply unforgettable.

Ingredients

16 oz. Bakers Semi Sweet Chocolate if you live in the USA

If you live in India Selbourne milk or semi sweet tastes just fine

8 oz. Philadelphia Cream Cheese

36 pcs. Oreo Cookies Original

20 Almonds

Method

Roast almonds in a non stick pan for 20 min at 300°F in a preheated oven.

Allow the almonds to cool then grind them to a coarse powder and keep aside.

Break the Oreo cookies and grind them in a food processor, then transfer the powdered contents into a glass or plastic bowl.
Broken Oreo

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Add softened cream cheese and mix till blended. I use a potato masher which eases the process tremendously.
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Next, shape the mixture into round balls and place on silver foil or parchment paper.
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Freeze them from anywhere between twelve to twenty-four hours.

Melt the chocolate in a double boiler making sure water does not reach the chocolate pan.
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Roll the truffles into the roasted almond mixture and dip them into the melted chocolate.
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Be sure to place the dipped truffle balls onto foil or parchment paper.
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Refrigerate and eat once set.
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The Most Influential Blogger Award

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Its a good day when you know you are filled with love from others around you.

Thank you Kitty for the nomination and the award. I feel like today’s a good day to celebrate.
Welcome summer, you have changed the palette of the morning sky. The windows are now happily open and the fresh warm air is performing its debut ballet for the season. Oh how wonderful this all feels.

I have been inspired by a number of blogs and will soon post a list of my choice of the most influential bloggers — Coming soon

Bharelu Baingan – Stuffed Eggplant

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While the name Nightshade, sounds more like a character from the cartoon network series, it actually is just another name for the Eggplant. Back home we call this vegetable Baingan, you may have heard of it by a different name – Brinjal/Aubergine.

This Bharelu Baingan recipe, is a family favorite and according to my mom family legend states that this recipe originated from my grandmothers cookbook, which I have never heard or seen of in my entire life. Also, there are over a thousand stuffed baingan recipes available everywhere, but this is obviously my favorite.

Ingredients:-

Small Eggplants
Brinjal
1 Tbsp. Fennel seeds
Fennel Seeds
2 Tbsp. Coriander/Dhana Seeds
Crushed Dhania
1 Tsp. Kashmiri Chili Powder
1 Tsp. Jeera/Cumin Seeds
1/4th Tsp. Haldi/Turmeric Powder
4 Tbsp. Desiccated Coconut Powder
Salt

Method

– Wash the brinjals and peel of the tiny leaves at the end of the stalk.
– Make 4 cuts into the vegetable and add some salt. Keep aside on a dry surface
Cut Brinjal
– On a roasting pan roast the cumin and coriander seeds, crush them and keep aside
– Next, roast the fennel seeds and keep aside
– In a small pan add a little oil when hot add the crushed cumin and coriander
frying the masala
– Next add the chili powder, haldi powder and the coconut powder.
– Add this stuffing inside the crevasse of the salted brinjal and coat the outside with a very little amount of oil
– Cook the brinjal in a pan with a little grease for at least 20 minutes turning it occasionally
– Enjoy it with bread or some roti.
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Note:- Eggplants, can soak a lot of fat while cooking, therefore it is preferable to add salt in the beginning.

Kheema Pulao – Meal Fit For A King

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Today’s recipe is one from my list of Party Favorites. You see, I enjoy eating most when I have a lot of people to feed; I was somehow brought up like that. I simply love company and I am most definitely picky about presentation.

Back home in India, parties meant that the fine china was brought out a day in advance, washed, cleaned and hand dried to make sure there was not a spot on any of the cutlery. The table was covered with a beautiful embroidered tablecloth and everything simply felt like a dream.

However, when you no longer live in your parents house and have no help to wash the dishes; the intricacies of organizing a party somewhat disappears. Entertaining friends for dinner and serving them in plastic plates would give my mother a seizure, yet as long as she’s not around or reading my post I think, I will always win her favor.

Today’s party recipe is Kheema Pulao, the reason I chose this recipe is because my last post was a Kheema recipe. This dish is extremely simple and looks gorgeous when placed upon the table. This Kheema Pulao should stuff four big eaters but requires a round baking dish.

I always like keeping a little extra Kheema on the side when serving this dish on the table.

Ingredients

1½ Cup boiled basmati rice
3/4th Cup clotted cream
½ Cup curd
2. Potatoes cut into large pieces and fried
2. Hard boiled eggs cut into pieces
Cooked Kheema – Click here for Recipe

papeta

For Yellow Rice

Half portion of the boiled white rice
1 tsp. Saffron
2 Pcs. Lemon Juice
3 tbsp. of Hot water

Method

In a small bowl add 1 teaspoon of saffron and the juice of two lemons, to this add 3 tablespoons of hot water and keep aside for 20 minutes.
Divide the boiled rice into two portions, in one portion add the clotted cream and in the other add the saffron mixture.

Layer a baking dish with the creamed rice
Next, layer the dish with kheema. Don’t forget to be generous
Add a layer of curd then the potatoes and eggs before covering it all up with the yellow rice.
Cover the dish with silver foil and bake for 30 minutes at 350

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The Versatile Blogger Award

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Every morning I have this monotonous ritual of stretching my hand out to grab my cell phone and read my emails and the news app so I can stay in touch with the things that are happening in India, where I lived for almost all my life. Why lie? It also helps me get a few more minutes in bed before I actually have to wake up and start my day.

Today was like any other I was hunting for my glasses without which I really am such a blind bat and need to practically touch my phone to my nose to get any information transferred to my brain.

So, with my phone in my hand and my cuddle pillow supporting my head I began to read. Delete – delete – delete went the first three mails and the morning Grinch in me starting mumbling and jumbling, flaunting my droopy eyed sleepy face complaining about all the spam mails I receive, when suddenly out of nowhere I read a comment on the blog.

My eyes opened wider I love reading comments on my blog and I was going to love reading this one it was from this wonderful blogger Rose, from forestmtnhike who so graciously nominated me for The Versatile Blogger Award, this is also my first since I started blogging. I accept this award and will most happily share it. Thank you Rose.

Now I must follow three rules:

1- To thank the person who nominated me for the award
2- To share 7 random facts about myself
3- To nominate 15 bloggers of my favorite versatile bloggers for this award

So let me start with random facts about myself:

1- I love to write and I hate to read.
2- I am scared of crows, I have CrowoFobia and it’s a really bad one. If a crow sees me I almost always get attacked.
3- I love chocolate above most things. In order to hide them from my Endocrinologist and my Daddy who also loves chocolate just as much as me, I would hide in my cupboard and shut the doors so I could eat my chocolate in peace without ever having to share it. I got caught once or twice.
4- When I am bored I like to cook even if I am not hungry.
5- While eating a sizzler I always first finish my greens before I get to my steak.
6- I was born 14 years after my older sibling – No chance of any sibling rivalry there.
7- My favorite Television show has always and will always be I dream of Jeannie.

And now for my 15 Versatile Blogger nominations:

1- The Lyceum Blog – by WB
2- Wild Juggling
3- Know the sphere – by Jeremiah
4- Miss Chris Creations – by Christine
5- Rohit Trilokekar – By Rohit
6- Mamas Gotta Bake – by Sheryl
7- Pramudiya – by Pramudiya
8- Fashion Food and Flirts by Eveline
9- I know I have more to go but they will be featured soon enough

Kheema Chawal

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Eaten hot on a cold rainy day, kheema is essentially an important element to many other recipes but tastes just as good eaten plain. Kheema also known as minced meat, is a traditional south Asian dish that can be prepared in a large range of varieties with any type of meat (chicken, mutton, beef). This dish can be eaten as is with yellow rice, bread, roti, paratha’s or even noodles and pasta.

The most important part of preparing kheema is washing the meat. I usually put all my kheema in a netted utensil/ strainer and wash it under warm water till the kheema washes out clean and without any blood. I know of so many people who don’t wash their Kheema but I think it’s really unhealthy to not do so, washing the kheema also prevents lumps from forming while cooking.

Ingredients For Kheema

1 lb. Minced meat (Chicken – Mutton – Beef)
2 pcs. Bay leaves
3-4 Cloves
2 pcs. Cinnamon sticks
4-5 Whole pepper corns
1 tsp. Kashmiri chili powder
3/4 Tsp. Ginger garlic paste
2 Green chili’s washed and slit in the center
1/2 Cup tomato puree or ketchup
3 Tbs. Lal Masala
2 Medium sized onions
Salt to taste
Masala box1

Ingredients For Yellow Rice

2 Cups White basmati rice
1/2 tsp. Turmeric powder
Salt to taste

Method For Kheema

-Wash the minced meat in a strainer till the water runs clear of blood
-Fry the onions in 1 tsp. of oil, add the ginger garlic paste and kashmiri chili powder

kheema bhuno

-Next add the Lal Masala and cook for 5 min on a medium flame
-Add the kheema and cook covered for five minutes
-Pour the tomato puree and add green chili’s, stir and cook for another five minutes
-Now add the dry spices – bay leaves, cloves, cinnamon sticks and whole pepper corns and continue cooking the meat for twenty-five minutes stirring occasionally
– Add salt to taste

kheema

Method for Yellow Rice

– Soak 2 cups of white basmati rice in water for 1 hour and wash the rice draining all the starch from the water
– Add the soaked rice to 6 cups of boiling water
– Next add 1/2 tsp. of turmeric powder and salt
– Add a 1/2 tsp. of olive oil to the water and boil covered for 3-4 minutes
– Cook partially covered for another 12- 15 minutes and immediately drain out the excess water
– Allow the yellow rice to cool in a perforated utensil

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