Cabbage Upkari/ Stir fry

Cabbage upkari /stir fry is a simple amchi upkari [Konkani cuisine] served as a sidedish. 

Even today I ponder over the episode of burnt cabbage upkari that I had prepared when I was in 7th/8th std. I had never ever ventured into the kitchen to lend a helping hand or show my interest in cooking before this episode. Seeing my enthusiasm to cook, the first ever recipe my amma suggested was "Cabbage upkari" the easiest of all :P. She told me the method and I requested her to handover the kitchen to me. I followed the steps exactly as she instructed me to do, but I forgot to stir the vegetable at intervals and the veggie got burnt completely. Since that day, I had held this recipe responsible for making me lose my enthusiasm for cooking [whatever interest had tweaked in that time] but post marriage, this stir fry preparation only gave me back my confidence in cooking :).

Below is the pic of shredded purple cabbage. 


Ingredients

Purple cabbage finely shredded 3 cups
Mustard seeds 1 tsp
Urad dal 1 tsp
Green chillies chopped 2 
Curry leaves few sprig
Salt to taste
Sugar a pinch
Oil
Fresh coconut grated  1-2 tbsp for garnish



Method:

Heat oil in a pan. Add mustard seeds, when they splutter add urad dal. Stir them till urad dal changes its color to light brown. Add chopped green chillies, curry leaves. Add shredded cabbage. Stir fry for 2 mins. Close it tightly with a lid and allow to cook on medium flame stirring at intervals. Add salt, sugar and sprinkle water if required. When cabbage is completely cooked add the grated coconut. stir well and switch off the flame. Stir fry is ready and you can serve it with chappatis or rice and dal.


The above pic shows stir fry prepared from regular cabbage. I have added finely sliced onions to this stir fry and omitted fresh grated coconut as a variation to the above recipe.

Happy cooking!

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Tiramisu - Eggless and Non-alcoholic.

"Tiramisù"  is the most popular Italian dessert. The literal meaning of  "Tiramisu" is "Pick-me-up", a layered dessert consisting of coffee soaked savoiardi biscuits alternating with layer of mixture of whipped eggs, masacarpone cheese, cream, sugar and flavoured with Marsala wine/rum and cocoa.


I excluded eggs and wine from my preparation completely and so this preparation is not the traditional one, but even without eggs and wine it tasted very nice. Mind it with so much cheese going in to its preparation this is no fat free or light dessert, but its worth to try this creamy cake once, provided the ingredients are easily available and we burn those extra calories with extra workouts, can't we ?

I wanted to prepare this at the earliest after I saw a post on a food group page by foodie friend, JB with the link for the recipe that she followed. The recipe looked so simple with steps such as making coffee extract, whipping the cream and assembling the store bought ingredients into layers, push the cake tin into refrigerator, allow it to set, garnish the cake and serve it!

With no idea about the ingredients availability in supermarkets here [never bothered to check for their availability such as ladyfinger biscuits, mascarpone cheese, etc], I went in search of them and was superglad to find all the ingredients. As I picked the biscuits from the shelf, I found them not to be eggless :(. A bit disappointed, I thought to use either pastry puffs or rusks or marie biscuits instead of these finger biscuits, paid the bill for rest of the ingredients and came home.

This being the first attempt didn't want to risk my time, efforts and avoid wastage of the other ingredients, I dropped the idea of using those alternatives.  Now that the other ingredients were sitting in my fridge I checked on net trying to search a substitute for ladyfinger biscuits. I came across various recipes that mentioned preparing the eggless biscuits, then the use of eggless sponge cake. I also came across Tarla Dalal's recipe that used biscottis [toasts] prepared from eggless sponge cake. With all these inputs, I planned to opt Tarla Dalal's method to prepare the biscotti from cake and rest of the preparation followed the recipe and tips as given by JB. 

Kids [Include me too along with them :P] were just eager to taste this dessert right from the time I assembled the layers and kept on asking "When are we going to taste the cake ?"


If things are planned well in advance preparing this eggless non-alcoholic cake is an easy job. So lets get onto the recipe step by step.

Making Eggless sponge cake

Ingredients 
2 cups all purpose flour
1 cup condensed milk
1 cup butter
2 tsp baking powder
1 tsp baking soda
2 tsp vanilla essence
1 tsp Vinegar
1 cup milk
2 tbsp cocoa powder

Method
Sift the flour along with baking powder and soda together in a bowl. Mix the wet ingredients in another wide mouthed vessel. Stir well until combined.

Now add the dry ingredients little at a time to wet ingredients and fold the mixture gently with spatula. Continue till all the dry ingredients is mixed into the mixture. The batter should be of dropping consistency. Divide the batter into two parts and add 2 tbsp cocoa powder to the other part.

[[[ I thought of eggless cocoa cake for my KIDS who could enjoy this cake instead of consuming caffeine that soaks the sponge cake layers and also use these cocoa biscottis as decorative edges ]]].

Pour the plain batter and cocoa mixed batter separately in the respective greased cake tins and place the tray in preheated oven [for 10 mins] at 180 degrees. Bake for 30 minutes or till the cake is done. Allow the cake to cool.

Making biscottis from the cake
Slice the eggless sponge cake horizontally into 2 equal layers.
Cut the top layer of the sponge cake into 1/2" X 2" long finger shapes. [We will use the bottom layer of this cake later while assembling the tiramisu].  Arrange the cake fingers on a baking tray and toast them in a pre-heated oven at 180°C for 10 minutes. Remove from the oven and keep aside to cool completely.
Repeat the same with eggless cocoa cake to get cocoa biscottis.

Making coffee extract
Ingredients
Coffee powder [ I used Bru instant coffee powder] 3 tbsp
Boiling water. 1 cup
Sugar 2 tsp

Method
Brew the coffee by mixing the coffee powder, sugar into boiling water. Let it cool. Place in refrigerator to cool completely.

Making the cream cheese mixture filling
Ingredients 
300 gm mascarpone cheese
1 cup thickened cream
1/2 cup castor sugar

Method
Whisk the thick cream with an electric mixer until it forms a stiff peak.
In another bowl, gently mix mascarpone cheese and castor sugar until well combined. Now fold the cheese mixture into the whipped cream using a spatula. Fold the mixture till well combined.

Assembling the layers
Once you are ready with above steps, we can move on to assemble the cake. Remove the coffee extract from the fridge. I assembled this cake in springform tin. Place the bottom layer of the eggless sponge cake in the springform tin and sprinkle the coffee extract evenly on top of the cake. Spread a layer of cream cheese mixture with the back of a spoon.

Now line the tin with cocoa cake biscottis. [Cut the biscottis to the same height of the cake tin before you line them] Once you finish doing the lining, fill the gap in the centre with sponge cake biscottis. Using a pastry brush, soak the biscottis with coffee extract. And finally place the cream-cheese mixture on the top and spread again with the back of a spoon. You can repeat the steps of layering until you have covered the cake with the last layer of the cream cheese mixture. [ I could make two layers each of sponge cake alternating with cream cheese mixture] Sprinkle cocoa powder on the top and refrigerate the cake for atleast 3-4 hrs [best overnight] before serving.

Once the cake sets, demould the tiramisu from the tin on a serving plate and top with chocolate chips/chocolate shavings/chocolate sauce/ fresh fruits [optional] as per your preference. Tie a ribbon around the cake to support and for the finishing touch, and you are done !!!! 

I made an attempt to prepare chocolate filigrees to decorate this cake, but somehow the designs turned out to be very flimsy and got crushed. I sprinkled these crushed chocolate pieces on top of the cake


Delicious layered dessert is ready here. ENJOY!

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Sambhar Baby Potatoes

A very simple and easy to do recipe. These spiced potatoes goes well with rice, breads or chapatis. You can also serve these potatoes as spicy starters during parties.



Ingredients

Baby potatoes 300 gms
Mustard seeds 1 tsp
Curry leaves a sprig
Hing a pinch
Turmeric powder 1/4 tsp
Chilli powder 1/4 tsp
Sambhar powder 2 tsp
Tamarind extract 1/2 tsp
Oil 2 tbsp for shallow frying as well as seasoning.

Method:

Wash and clean the baby potatoes. Pressure cook these potatoes. Add salt while cooking them. Once cooked the potatoes should be soft and at the same time maintain its shape. Peel the skin when cooled down, prick them with fork or toothpick, shallow fry them in oil till golden brown and keep aside on paper napkin. Take care and see that the potatoes do not break.

Take oil in another kadai. Add mustard seeds. Let it splutter, then add curry leaves. Sim the flame. Add hing, turmeric powder, chilli powder and sambhar powder one by one. Add fried potatoes, tamarind paste and fry them on low flame. Saute gently and see that the masala powder coats the baby potatoes. Add salt as per your preference. Mix and cook for another 2-3 minutes. Garnish with curry leaves. This goes well as side dish or spicy starters by itself. Serve it hot.

I thank my friend, Suphala Shenoy for sharing this yummy recipe.

Note: While serving as starters, I garnished them with coriander leaves and served with tomato sauce.


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Methi leaves and Cherry Tomatoes Sambhar

I go crazy seeing the fresh methi leaves on shelves in supermarkets here and pick up as many bunches as I can [Keeping in mind the time I have and will need to clean them]. Methi leaves being iron rich, I use them frequently in my cooking and have used them in preparing muthiyas, aloo methi, methi mutter malai, parathas, etc. I was looking for a new recipe to consume these leaves and my search came to halt when I came across Tarla Dalal's sambhar recipe that includes these leaves. I liked the idea of using them in sambhar, could imagine the distinct beautiful aroma as well as yummy taste these leaves would give to the sambhar.

I peeped into the fridge to check for other veggies that could be included in the preparation and all I had was cherry tomatoes and carrots. [You can use the available veggies with you to prepare this sambhar besides methi leaves] I followed my usual sambhar recipe using the store bought sambhar masala powder.



So on to the recipe now, which is inspired from here

Ingredients

Turdal 3/4 cup
Fresh Methi bunch cleaned and washed 1 cup [Leaves separated ]
Cherry tomatoes 10-12 halved. [ You can replace these with regular tomatoes]
Carrots cubed/ diced 2 cups
Onions  2 chopped or sliced
Turmeric powder a pinch
Sambhar powder 1 1/2 tbsp [Everest sambhar powder]
Tamarind to make extract
Jaggery grated about 2 -3 tsp
Salt to taste

Method:

Wash the dal and pressure cook it. After cooling whisk it and keep it aside. [I add a tsp of oil and turmeric powder to ensure that the dal gets cooked properly]. Boil the cubed carrots in separate vessel. 

Soak tamarind and extract it's juice. Wash the methi leaves and keep them aside. [ if u want to chop these leaves do it just before adding them to the seasoning in the pan] I didn't chop them and added them as leaves itself.


Heat the oil in the pan, add chopped onions. Once the onions turn soft add  turmeric powder, methi leaves, halved cherry tomatoes and saute them. Now add tamarind extract, Sambhar powder and boil it till the raw smell goes off. Add the boiled carrot pieces, cooked dal and jaggery. Adjust salt and water to get preferred consistency of sambhar. Stir well, simmer all for 5-10 minutes more and remove it from flame. Add the seasoning with mustard seeds in a tsp of ghee. I have avoided the use of curry leaves or coriander leaves in this preparation which wud otherwise mask the flavor of methi leaves.



Methi leaves sambhar is ready to be served with hot rice. You can also have this sambhar as an accompaniment with idlies and dosas.
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Birdie's Nest/ Chidiya Ka Ghosla

Today's post, I would like to dedicate to one of my best friends from social networking circle and that is Asha S. Philar aunty. 

I am glad to have known her through social networks and get bonded with her so soon as if we have known each other since long time. Asha aunty is highly talented lady possessing great culinary, writing and artistic skills [These are the skills I have got to know in last few months and I am sure I would come across many more as we go ahead on this journey, called friendship]. 

She mastered her culinary skills over the years and according to aunty its because of her interest in cooking from the early days as well as guidance received from her mom and mother-in-law. She has authored a cookbook named "The Konkani Saraswat Cookbook " which has about 450 + Amchi/Konkani recipes with versions and variations that would help youngsters, beginners [like me] and for those who already know cooking [as a reference book]. She is always excited to undertake all her activities, maintains a sense of youthful enthusiasm and an optimistic view towards life. She is the perfect example for me to demonstrate how age cannot fade the skill born out of passion. 

I am eagerly waiting to lay my hands on the above mentioned book and also meet aunty in person. Till that time, I jot down the recipe she shared with me and I am happy to share the same with all my readers.

Birdie'e nest is one recipe she had posted on food group. It is nothing but baked methi muthiyas given the shape of bird's nest. Ideally muthiyas are steamed or fried, but here Asha aunty in her recipe has used just a tsp of oil to bake them and come out with excellent results. An instant way to get this healthy baked snack ready on your table.



Ingredients

Methi leaves chopped 1 cup
Coriander leaves chopped 1/2 cup
Onion finely chopped 1
Lime juice 1 tsp
Green chilli crushed 1
Ginger grated 1 tsp
Besan/ gram flour 1 cup
Wheat flour 1/2 cup
Haldi 1/4tsp
Sugar for taste
Salt as per the taste
Oil for greasing.

Method:

Wash methi leaves, coriander leaves clean and chop them. Mix the above ingredients one by one. Boil the methi stalks separately and use the water only to bind the mixture. Mix it well until a soft dough forms. Pinch out balls from the dough, place them on greased baking tray, gently flatten each ball and make a dent in the center using the tip of your thumb. Preheat oven at 220 degree C and bake them for 8-10 minutes or until edges are brown. Methi Muthiyas are ready. Garnish them with fine sev and place 1-2 roasted deskinned peanuts in the centre and Birdie's nests are ready to be served plain or accompanied with tomato sauce.



Happy cooking !


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Beetroot Halwa

Come February and countries around the world get ready to celebrate the season of love. Shops get stocked up with greeting cards, flowers, chocolates and other gifts packed in heart shaped boxes, bags,etc... I still remember my junior college days when valentine celebration was still catching up in India. Slowly over the years it got popularised amongst the youngsters and how the Archie/Hallmark card shops were thrashed by protesters across Mumbai streets. I am totally unaware of the present situation back in Mumbai, but would assume that the popularity of this day back home must have been multiplied due to the increased use of internet and online shopping.

We, me and hubby [ 'm sure you too] believe that, when we have all 365 days in a year to celebrate and express our love towards near and dear ones, the one day hype or publicity to celebrate this "V"day or Mother's day or Father's day is purely for profit making with respective businesses.

Having said that, I would like to mention that such special days [keeping the consumerism out of it] can be looked upon as an added opportunity to express your feelings for dear ones which you may fail to do so in daily chaos [if it happens more often].

I dedicate today's post "Beetroot Halwa" to thank all my readers who show their love and support, and take this opportunity to celebrate it with them.



Ingredients

Grated beetroot - 3 cups
Milk 1 cup
Sugar 1 1/4 cup
Condensed Milk 100 gm
Khoya crumbled 1/4 cup
Ghee 3 tbsp
Cardamom powder 1/4 tsp [optional]
Roasted nuts to garnish. [ I have used here badam and pista]

Method:

Wash, peel and grate beetroot. Heat 2 tbsp ghee in a heavy bottom pan. Add grated beetroot and stir it on medium flame for 5 mins . Add milk and cook the beetroot. Take care not to burn the base of the pan and keep stirring intermittently  Once the beet gets cooked and the milk little less in quantity, add sugar, condensed milk, khoya and keep stirring until all the milk is absorbed and the mixture thickens. Once the mixture starts to leave the sides of the pan add 1 tbsp of ghee, cardamom powder and stir the mixture well. Switch off the flame. Garnish with roasted nuts as per your preference. Yummy beetroot halwa is ready
Serve warm with scoop of vanilla ice-cream or chill it in fridge to serve it as cold dessert. 

Note: Khoya and/or condensed milk adds richness to the halwa.



Express yourself and show your loved ones lots of love not just today but EVERYDAY !



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Oats Khichadi

Oats, known for its cholesterol lowering property, has been a part of my breakfast in the form of oats porridge for a long time now. 

I am on lookout for different recipes to make oats dishes more tempting, and incorporate them into our daily menu not just for myself but for my family. While browsing for the recipes I came across this recipe at Sharmispassions. I tried to follow her recipe and made some variations to suit my family requirements and also as per the ingredients availability.

Ingredients

Mixed vegetables 3/4 cup [ I have used here frozen vegetables]
Oats [Quaker quick cooking] 3/4 cup
Onion finely chopped 2
Tomato finely chopped 1
Green chilli finely chopped 1
Cumin seeds 1 tsp
Turmeric powder 1/4 tsp
Red chilli pwdr 1/4 tsp
Garam masala 1/2 tsp [ you can increase it to 1 tsp as per your preference]
Water 1 ¼ cup
Coriander leaves finely chopped to garnish.
Olive oil 2 tsp
salt as per the taste.

Method:

Dry roast oats on medium flame for 2 mins till nice aroma comes. Keep this aside.
Boil mixed vegetables with little salt [ Cooked in pressure cooker till 2 whistles]. 
Heat olive oil in a pan, add cumin seeds. As they splutter, add chopped green chilli, chopped onion and sauté it till the onions turn pale pink. Now add roasted oats, chopped tomato, haldi, red chilli powder, garam masala and saute it for 1 mintue. Take care that the mixture or dry masala doesnt get burnt. Add cooked vegetables, salt and water. Mix it well and allow it to cook on medium flame till oats turn soft and reaches porridge consistency. [You can adjust the water to reach the required consistency]. Sprinkle finely chopped coriander leaves, some pepper powder [optional] and switch off the flame. Serve it hot with raita, onions or you can sprinkle some sev before serving.

Happy cooking !
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Palak Anardana Rice

I have been missing in action from here for some days now and that is because I was busy with my elder one's school activities and project assignments. Me being interested in arts and crafts, I thoroughly enjoy working and helping him to do his activities. Today's recipe is inspired by one of  his assignment and that's "GO GREEN".  

Yes, we are going green with PALAK RICE. I have tweaked the original recipe [from my cookbook] by adding peanuts as well as pomegranate seeds. 


Ingredients

Basmati rice 1 ¾ cup
Palak/ Spinach 2 big bunch, cleaned and washed
Onion 2 finely chopped
Ginger garlic paste 1 tsp
Green chilly 2 finely chopped
Tomatoes 2
Pomegranate seeds 1/2  - 3/4 cup
Bay leaf 1
Cloves - 3
Cinnamon 1" piece
Cardamom 2
Cumin seeds - 1 tsp
Roasted peanuts 3 tbsp
Turmeric powder a pinch
Coriander leaves finely chopped
Sugar to be added while blanching the palak.
Salt as per the taste
Oil 2 tbsp

Method:

Cook the basmati rice as per packet instructions. Drain and keep it aside. Allow it to cool.

Chop cleaned palak/ spinach. Add little sugar [this step is to retain the color of the leafy vegetable] and blanch the chopped palak. Allow it to cool. Once cooled, blend the blanched palak in a mixer with one chopped onion, tomato and one green chilly to a smooth puree. Keep it aside.

In a pan, heat the oil. Add the cumin seeds, as they splutter, add bay leaf, cloves, cardamom and cinnamon. Stir it. Add chopped onion, ginger garlic paste and sauté' it till the onions become soft. After this add chopped tomato, finely chopped green chilli [optional], turmeric powder and palak puree. [You can also add garam masala powder, I have omitted this ingredient here]. Fry it until the raw smell disappears and the paste becomes little thick. Add half the quantity of chopped coriander leaves, roasted peanuts, half the quantity of pomegranate seeds. Add salt, give a nice stir and switch off the flame.

Add cooked rice and mix well till each grain gets coated with the paste.
Garnish with finely chopped coriander leaves, rest of the pomegranate seeds and serve it with plain curd or raita.


Happy cooking!
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