Tamatar-Moongphali Pachidi (Tomato-Peanut Chutney): Version 1.0

Few days back I made rava idli at home. It was a real treat. My desi mixer-grinder stopped working a few months back and I have not been able to make any of our favourites including idli, dosa, uttapa, chutney since. Having sworn off buying another blender until I find something that is truly heavy duty and will fulfill the needs of a desi kitchen, I am stuck with pursuing recipes that require at the most a dry grinder!! Finding one to do replace the conked machine is no easy task. Any one with any suggestion, do leave a note in the comments section - I will truly appreciate any input in this matter :)

Vegetarian Chili Con Soya Ver 2.0

I love working with Soya Granules or what is sold here as Texturised Vegetable Protein. They are so versatile and take the flavour of all kinds of spices and seasonings very well. One of the foods I make with soya granules is Vegetarian Chili. I posted my original recipe for a Classice Chili Con Soya in 2008 on this blog!! It makes for a delicious meal with some freshly steamed rice.

This recipe makes a more taco style chile with a thicker sauce that will do justice to crispy hot tacos or a nice chunk of freshly baked bread which can be soaked into the flavourful sauce:)

Ingredients:
1 cup dry soy granules
2 celery sticks, chopped fine
1 tomato, minced
1 poblano pepper, chopped fine
1/2 cup green peas
1/2 cup kidney beans, cooked
2-4 tbsp cilantro, chopped fine
1/2 cup tomato paste
2 tbsp taco seasoning, organic
2 tbsp olive oil
Salt to taste
1/2 tsp cumin seeds

Method:

1. Heat 2 cups water and a pinch of salt in a saucepan. Add the soya granules and boil for 5-6 minutes.
2. Strain and set aside.
3. Heat oil in a large non-stick pan. Add the cumin seeds. When they begin to roast, ass the chopped celery, and then the poblano peppers. Stir and fry for a five minutes.
4. Now add the strained soya granules, and continue frying on a medium heat until the granules begin to brown. 
5. Add the chopped tomatoes, tomato puree, and 2 cups water. Stir a couple of times and then simmer for 10 minutes.
6. Throw in the peas, kidney beans, and the taco seasoning with another 2-3 cups water. Simmer until the sauce thickens, season with salt and fresh cilantro.
7. Serve hot in tacos or with some good bread.

All content, text and photographs in this blog, unless otherwise noted, are Copyright of © Annarasa 2007 - 2011. All Rights Reserved. Kindly do not reproduce without permission.

Chocolate Caramel Almond Bark

Things were so hectic over the holidays that I never really got round to making many of the treats I had planned. But with winter still around - half a foot of snow and freezing temperatures -it seems about right to go ahead and treat ourselves and our friends with some great goodies. I have been making something special every week ( though really having the time to blog about it!!) - and this week it was the turn of chocolate bark.

Malaidar Palak Paneer (Creamy Spinach with Indian Style Cottage Cheese)

Its snowing here again and we got around half a foot of the fluffy stuff today!! The trees look really pretty but he roads are another story altogether!! Back home in the early afternoon, I decided to get some cooking done and stock the refrigerator for the next few days - look like the chill is going to set in and by Friday the temperatures will be in the minus F numbers!!

I began with making some fresh paneer (Indian Style Cottage Cheese), then chopped some apples for a crumble, soaked some soya nuggets for a curry, and finally set the pressure cooking off with chilka mung (split green mung beans) with Swiss Chard.

A Daring Bakers Christmas: Christmas Stollen

The Daring Bakers December Challenge was Christmas Stollen!! I made one following half of the recipe, unbleached flour, and substituted apple sauce for the eggs!! The Stollen turned out delicious and the recipe is a keeper!!

Post Script: The 2010 December Daring Bakers’ challenge was hosted by Penny of Sweet Sadie’s Baking. She chose to challenge Daring Bakers’ to make Stollen. She adapted a friend’s family recipe and combined it with information from friends, techniques from Peter Reinhart’s book.........and Martha Stewart’s demonstration.

Click here for the details of the complete Daring Bakers December 2010 Challenge.

All content, text and photographs in this blog, unless otherwise noted, are Copyright of © Annarasa 2007 - 2011. All Rights Reserved. Kindly do not reproduce without permission.

Summer Squash ke Kofte (Summer Squash Dumplings in a Tomato-Fenugreek Sauce)

Kofte is a delicious curried dumpling dish that is popular in North Indian cuisines. In Uttar Pradesh Kitchens, kofte are typically made with a variety of vegetables and paneer (Indian style cottage cheese). The curries can be tomato based or dairy based and vary widely in flavour.

Soya Nugget aur Palak ki Tehri (Soy Nuggets and Spinach Rice)

Here is a really indulgent little recipe for a comfort food I love to prepare in the winter. Rice, spinach, peas in home made (by Mum), Kolhapuri masala, drenched in fresh cream and ghee!! Yumm!!

Aam aur Nariyal ki Barfi (Mango-Coconut Sweet)

Barfi or Burfi, meaning ice-like, is a milk based sweet from the Northern parts of India. This Meetha (sweet) is now popular all across the Indian sub-continent. It is made at home on special occasions and is easily available ready made in Halwai or Mithai (Sweet Stores) that dot villages, towns, and cities across the country!!

A Barfi is generally made with milk, cottage, and sugar. Some types are a combination of of dried fruits and sugar. Dairy based Barfis may have dried fruits, nuts, and fresh fruits added them during the cooking process. The Barfis that have a dairy base have a smaller shelf life that the ones made with just dried fruits and nuts.

Mango Barfi is a classic sweet from Uttar Pradesh. Prepared with fresh mango pulp and sweetened milk, it is melt-in-the-mouth delicious and addictive at the same time. I have to say that as a lover of the many varieties of Indian mangoes as dessert mangoes, I rarely like to mess about with them. They taste best by themselves or with a dollop of fresh cream or mildly sweetened ice cream. And yet when I made this Mango Coconut Barfi for a New Year's treat yesterday, I was pleasantly surprised with results.

Ingredients:
1 can condensed milk
1 cup mango pulp
3/4 cup shredded coconut
1/2 tsp cardamom powder
1/2 cup full fat milk
2 tbsp ghee
1/2 cup dry roasted pistachios, sliced or crushed

Method:

1. Pour the ghee in a heavy bottomed pan.
2. Add the shredded and roast on a gentle heat until the colour of the coconut just begins to turn golden.
3. Now add the milk, stir, and cook the coconut in the milk for about five minutes.
4. Pour in the condensed milk and mango pulp. 
5. Blend well and bring to a simmer. Stir occasionally so that the coconut does not stick to the bottom of the pan.
6. The mix will begin to thicken slowly. Continue cooking till you see the mix come together and the ghee begins to separate.
7. Set a piece of parchment paper on a cookie sheet. Grease it lightly with some ghee.
8. Remove the mix onto this sheet. Using a spatula, pat down evenly to 1/2" thickness.
9. Cool completely. Cut into squares or diamonds.

Refrigerated, this Barfi will taste delicious for at least a week, but if you have a sweet tooth its unlikely to last that long!! I took the Barfi mix, rolled it into balls the size of key limes and rolled them in crushed pistachios. These bite sized desserts are perfect to satisfy that sudden sweet craving any time of the day without making you feel too guilty about indulging!!

All content, text and photographs in this blog, unless otherwise noted, are Copyright of © Annarasa 2007 - 2011. All Rights Reserved. Kindly do not reproduce without permission.