March 29, 2011

Tomato Chilli

I hope you didn't come here thinking about a spicy tomato based recipe. Because, I don't have any recipe for today. All I have are some pictures of Tomato Chillies.


Tomato Chilli 1

These chillies look super cute & are mostly used for tempering Dals & other dishes. They are round shaped & almost look like cherry tomatoes. hence, the name I guess ..  I don't think they taste any different though. I don't remember where I saw them for the 1st time, but ever since they caught my fancy, I wanted to buy some.

The other day, I went to an excellent Gourmet Spice store & I noticed these cute chillies. I got a small packet home. You know why a food blogger, who takes pictures of anything edible would buy it right ??

Here's another look, if You'd like to ....

Tomato Chilli 2


Have a super HOT fiery day !!!  ... See you with a recipe soon ...

March 27, 2011

Watermelon Salsa

Here's a refreshing Salsa for a warm summer night. Watermelon salsa is your healthy yet delicious low-cal snack that can be served for the next weekend get together at home.

It's a little sweet but savoury enough for those who love spice. And, it's got all the crunch from the onions, watermelon & cucumber.

Watermelon Salsa

You Will Need:
  • 1 1/2 cups finely diced watermelon - seeds discarded
  • 1/2 cup chopped onion
  • 1/2 cup chopped cucumber
  • 2 jalapeno peppers - minced
  • 1 tbsp lemon juice
  • A few chopped mint leaves
  • 1 tsp freshly cracked pepper
  • Salt as per taste
How To:
  • In a bowl, add all the ingredients listed. Toss well to combine. Check for salt & toss again gently.
  • Refrigerate for a few hours before serving.

Now, that was easy, isn't it?? Serve with Tortilla Chips .. Enjoi !!!

I served mine with tortilla chips, But I guess, it goes great with grilled vegetables too. You can even eat it as it is :) Quite addictive this !!!

March 20, 2011

Thandai

Thandai is immensly popular in the North India. And, Holi is incomplete with it. You could of course add Bhang, if you wish to, but the one that I made today is without it  :)

Thandai


You Will Need:
  • 500 ml Milk
  • 1 1/2 cups Water
  • 1/2 cup Sugar - or more if you need
  • A handful of Almonds
  • 2 tsp poppy seeds
  • 1 tsp saunf/fennel seeds
  • 1 tbsp melon seeds - soaked
  • 2-3 cardamom pods
  • 5-6 peppercorns
  • 2 tsp rose water
  • A few strands of saffron - soaked in warm milk
  • A few almond slivers for garnish
  • A few mint leaves/Rose petals - for garnish
How To:
  • Boil milk & set aside to cool
  • Soak almonds & poppy seeds in water for a couple of hours.
  • In a mixer, grind together almonds, melon seeds, poppy seeds, cardamom, fennel seeds, peppercorns with sugar with some milk into a smooth paste.
  • Strain through a seive, Add mill, water, rose water & mix well.
  • Check for sugar. Pour into individual glasses, garnish with saffron, almond slivers & mint leaves
Serve Chilled .. Enjoi !!

There are various versions of this drink. You can add pistashios or even cashewnuts or both. Just soak them along with almonds & proceed with the recipe.

March 19, 2011

South Indies: Doddapatre Tambuli

I know most of you reading this wouldn't know what Doddapatre leaves are. They are know as Cuban Oregano in English & Karpooravalli in Tamil. And, if you still can't place this, you should probably ask your Grandmom.

These leaves have a strong flavour & have tremendous medicinal properties as well. You can know more about it here.

Doddapatre Tambuli


Shankar's Grandmom makes this amazing Tambuli from Doddapatre. And, we all love it especially during summer ..  It takes about 5 mins to make this, if you have grated coconut on hand.

You Will Need:
  • Doddapatre Leaves - 15-20
  • 1/2 cup fresh grated coconut
  • 1 1/2 cups fresh yogurt
  • 5 green chillies
  • 1 tsp cumin seeds
  • 1/2 tsp Black peppercorns
  • Salt as per taste
  • 1 tsp mustard seeds
  • A few curry leaves
  • 2 tsp vegetable oil
How To:
  • Heat a tsp of oil in a pan & saute cumin seeds, peppercorns & green chillies for about a minute. Set aside.
  • In the same pan, saute the leaves for about a min & set aside.
  • In a mixer, grind together coconut along with doddapatre leaves, sauteed cumin, blackpepper & green chillies.
  • Add some salt & a little bit of yogurt & grind into a smooth paste.
  • Transfer into a bowl. Add more yogurt to get a thick sauce like consistency. Check for salt & whisk gently.
  • Temper with mustard seeds & curry leaves.

Serve with warm Rice .. Enjoi !!!

You can also make Chutney with these leaves. What more, you can make yummy Bhajjis with these leaves too .. Maybe I should make it sometime :)


March 9, 2011

Dal Amritsari

Dal Makhani is finger licking good .. I swear !!! But the amount of cream & butter in it can give you nightmares for sure ... But for a everyday meal, there is Dal Amritsari ... As creamy as Dal Makhani .. I swear ...

I got this recipe from a Sanjeev Kapoor cookbook ( Courtesy: My Dad :) ) & I really loved it .. The amount of proteins in this makes you want this more often .. Especially if you are a vegetarian like me.

Dal Amritsari

You Will Need:
  • 1 cup Sabut Urad Dal - with skin
  • 1/4 cup Chana Dal
  • 1 big onion - finely chopped
  • 2 tomatoes - chopped
  • 1 tsp chopped ginger
  • 1 tsp chopped garlic
  • 1 tsp red chilli powder
  • 1 tbsp Ghee
  • 1 tbsp Butter
  • Salt as per taste
  • 1/2 tsp Garam Masala
  • Coriander for garnish

How To:
  • Soak both the Dals in water overnight. Pressure cook dal until soft & mushy. once done, give it a mash with the back of a ladle. Set aside.
  • Heat ghee in a heavy bottomed pot, add chopped ginger & garlic & saute for about 30 secs on low heat, Add onions & fry till it turns pink. add chopped tomatoes & red chilli powder. Cook till the tomatoes are soft.
  • Add cooked dal, salt & butter. Add some water if required to get the desired consistency. Simmer on low heat for about 10 mins.
  • Add garam masala & simmer for a couple of minutes more.
  • Garnish with fresh coriander

Serve with Naan/Roti/Jeera Rice ... Enjoi !!!