Cooking from other blogs # 1

I have been trying out, few recipes from other blogs.....Its been fun trying something new in some one else's style / method of cooking!

Its been interesting, trying out recipes & they all turned out so yummy & delicious! Its nice learning new recipes & meeting all my new friends. Though i started blogging only about 4 months back, i have made so many friends that, i feel this is another part of my family here that i interact with -"My Blog Family". Thanks to all of you for taking time to leave comments & sweet words.. I always appreciate it!!

Here's the first few recipes i tried.....

Microwave Masala Peanuts: These were super easy & real yum! We had a party at my place & my first trial at this.. i made one batch & loved it & rightaway made 2 more batches.. it was gone in a jiffy!! With drinks in hand.. do i need to say these vanish pretty fast.. believe me, you know these are not deep fried & low cal, so you go on & on.... Thanks Asha for a nice & guilt free recipe!!
LINK : http://aromahope.blogspot.com/2007/10/saffron-squash-patties-and-mw-masala.html


Vegetable Pulav or Bhath: Again a super hit!! Made this for a baby shower & it was loved by all. I followed the recipe to the dot, just i changed the veggies, as did not have Zucchini & bean on hand! I put in peas, lima beans instead & made it. We loved this one.. Asha Thank u:-)
LINK : http://aromahope.blogspot.com/2007/02/vegetable-pulao.html

Dry Garlic Chutney: This one was very nice & we loved it with curd rice. I thought mixing some of this with butter or cream cheese would make a lovely spread on crackers. But it did not last that long for me to try different things :-) Thanks Asha!! LINK: http://aromahope.blogspot.com/2007/03/gajar-masala-roti-with-garlic-chutney.html


Pineapple Sheera: This one tasted great. Different from our regular sheera, but delicious. A nice way a fruit to go in along with the sweet..... Even my kids enjoyed it. Thank you Shilpa :-)
LINK: http://www.aayisrecipes.com/2006/09/13/pineapple-sheera/






Moru Kolumbu: I had decided to try this the minute i saw the photo on her blog! To top it she used so many ingredients - that i never use in my method of moru kolumbu. So i tried it & it was real yummy... i thought it would last for next days lunch too... but it was all gone :-) Thanks Laav for a great recipe !
LINK: http://cookerycorner.blogspot.com/2008/01/mor-kuzhambu.html

Eggless Date & Walnut Cake: This was was a Super-Duper hit at my place & with all our friends too! By request, i have already baked this cake - 6 times :-) Yes, we truely love it & are ready for it always! I thought i had pictures of it, but can't find... not to worry.. i will bake one soon & update it here. Thank You Pravs for an awesome recipe!!LINK: http://simplyspicy.blogspot.com/2007/11/eggless-banana-cake-with-raisins-dates.html

Thank You, dear blog friends, for sharing all your wonderfull recipes, i truely enjoy reading all posts & learning new stuff every day!

Val Val - A typical Mangalorean dish

Val Val - Are you thinking what a name for a dish! Well, i frankly don't know why they call it like that, but trust me its a super tasty dish & you can just eat it by itself.....Its very easy to prepare & a sure item on the menu for festivals & usually a must for konkani weddings.

In this dish we use vegetables - that are very specific (as far as i know) & we use Raw Cashew, called as BIBOO (in Konkani). Its the outer nut from the cashew fruit, that is dried & packed with the skin. We soak it in water & peel the skin & then use it. Instead of Biboo you can substitute regular cashews too.

Biboo is something as far as i know not available here in US. Its more in Mangalore / Bangalore / Kerela / Bombay where you will find it.

Here's recipe for Valval...

Ingredients:

Pumpkin (Orange one)- 1 medium piece

Sweet Potato - 2

Potato - 1

Tindora - 1/4 pound

Biboo ( Raw Cashew) - 1cup

Coconut milk - 1 can

Green chillies- 12no

Ghee - 2 tsp

Jeera - 1/2 tsp

Curry leaves - few

Salt - to taste

Rice flour - 2 tsp

Method:

1. Soak the biboo for 2-3 hours in hot water. If using regular cashews - no need to soak.

2. Peel the biboo & pressure cook for just 1 whistle. Raw cashews too pressure cook.

3. Cut all veg into 1 " long pieces length wise & put in a pan. Now add to the half can of coconut milk & water - just enough to cover veg. Add in slit green chillies & cover & cook.

4. The veg will get cooked & when almost done, add in the biboo/ cashews, salt & stir all well.

5. Now add the rest of the coconut milk & slowly bring to a boil. Once it boils if you want to thincken the gravy just take the rice flour & mix it with little water & make a paste & pour it into the dish & stir well. Bring to a boil again.

6. Season with ghee, jeera & curry leaves.....Serve hot.

You can just eat it by itself. It goes well with any spicy curry too.

Tomato Saaru / Soup - How ever u like to call it!

With winter being the season & we here having 8" of snow, Rasam was the perfect dish i could think of cooking! A perfect dish for all those colds & coughs associated with the season. So heres a simple rasam / soup - if u like to just drink it.....

Ingredients:

Roma Tomatoe- 5

MTR Rasam Powder - 1 1/2 tsp

Garlic - 2

Oil - 1 tsp

Salt - to taste

Cilantro - for ganishing

Method:

1. Blanch the tomatoes in hot water til u see the skin of it ready to come off.

2. Peel of the skin & put it in a blender & blend it well.

3. Now transfer to a pan & add water ( I added 1 cup) - to bring to your desired consistency. Add MTR Rasam Powder, Salt & bring to a boil.

4. Season with finely chopped garlic roasted in oil, till slightly brown. Add in chopped cilantro leaves & serve hot!

We had it with rice, but you can even drink it like a soup.....your choice!

Vatani Usal

I first had this dish at my friend Vandy's place. It tasted so yum with hot hot puris she served us. I instantly decided i need to learn & make it, but unfortunately got stuck as she said you need "GODA masala" ! What masala??? Never heard of that!! Then she told me it was a Maharastrian Masala. I waited for someone to make an India trip & finally got my Masala a week back - a friend was sweet enough to bring it for me :-)

I have no idea if this masala can be made at home.. will try to do more research & see....If any of my blogger friends know about it, please let me know. Will appreciate it!

UPDATE: Asha of Foodies Hope replied about Goda Masala. She has got the recipe, to make this masala in her blog. Just type RCI - Maharastra in the search box in her blog & you'll get the link. Thanks Asha !

Here recipe for Vatani Usual:

Ingredients:

Yellow & green peas (dried) - 2 cups

Onion - 2

Garlic - 2 pods

Tomato - 2

Tamarind - small lemon size (soak in water)

Chilli powder - 1 1/2 tsp

Turmeric powder - 1/4 tsp

Goda Masala - 2 tsps

Garam masala - 1/4 tsp

Cilantro - for garnishing

Salt - to taste

Method:

1. Soak the green peas over night. Pressure cook them, taking care not to over cook it.

2. In a pan add oil & saute the thinely sliced onions till their almost brown. Then add the minced garlic & saute for 2 mts.

3. Now add the chillie powder, turmeric powder & mix it well. Now add the finely chopped tomatoes & tamarind water.Stir it all well & cook this on a medium flame till the tomatoes are mashed up & masala leaves oil.

4. Now add the cooked peas, goda masala, garam masala & salt. Mix everything well & add water to bring it to a desired consistency. Bring it to a good boil.

Garnish it with cilantro leaves & serve hot with pooris or rotis! Real yummy dish.

Kela Upkari (Banana Sabji)

Banana is a great vegetable/ fruit. This is one plant that we use the leaves, flower, raw fruit & finally ripe bananas too.. along with that we even eat the stem of this plant too. Today i cooked the raw banana - a simple Upkari (vegetable), which is my mom's style - a simple - jhat phat vegetable.. goes deliciously well with sambhar & rasam!

Ingredients:

Raw Banana - 3

Oil - 2 tsps

Mustard seends - 1/2 tsp

Udad Dhal - 1/2 tsp

Green chillies - 4

Coconut - 3 tbspn

Salt - to taste

Method:

1. Peel the banana & cut into cubes. Put them in a bowl with water as otherwise they will discolour.

2. In a pan add oil, mustard & udad dhal along with green chillies. Saute Them for a minute.

3. Then add the cut & strained banana & mix everything well. Add salt to taste & very little water. Cover & cook.

4. When its 90% cooked add grated coconut & mix well. Let it cook another 2-3 minutes serve it hot hot.

This is a simple upkari, but tastes yum yum! Perfect combo with a spicy gravy & rice.. how about applams on the side too & some payasam for dessert....What a meal it will be :-)

Garlic Parmesan Flatbread With Homemade Salsa!

I was thinking of what to make for the Game night event hosted by Mansi of Fun & Food. For more details on the event check out at: http://funnfud.blogspot.com/2008/01/announcing-event-game-night-party.html

I was shopping at Traders Joe & came across the Garlic & Parmesan crusted flat bread. Sounded interesting & i thought of a very simple & delicious snackfor the event that will be ready in less than 15 minutes.

Ingredients:

Garlic & Parmesan Flat bread - 1 packet (Traders Joe)

Red onion - 1

Tomatoes - 2

Bell pepper - 1/2

Cilantro - 3 tsps (finely chopped)

Salt - to taste

Pepper powder - 1/2 tsp

Lemon juice - 1/2 lemon

Habanero sauce - optional (to make it spicier!!)

Method:

1. Chop all the veggies into small cubes.

2. Mix it well with salt, pepper, lemon juice & cilantro. Add habanero sauce if desired to suit your spice level.

3. Preheat the oven / toaster-oven & cook the flat bread as instructed in the box.

4. Cut the flat bread into wedges & serve with the home made spicy salsa.

A perfect snack to munch on & ready very quick. You can make the salsa before hand itself & just cook the flat bread, once your guests start to arrive.. its will be reasy in minutes all hot & delicious!

Also use the salsa for chips too... add some melted cheese on top of your tortilla chips & you have one more game night food ready!

Simple Konkani Jovan !!

Its over 3 weeks since the new year began & i have been not blogging at all. Just too many things going on... first the new year hangover :-), then my dad visiting us, plus my dad & daughter's birthday - yes they share their b'days !!

All of a sudden we decided on a vacation & off we flew to Cancun, Mexico. Oh! man its so beautiful, peaceful, laidback & relaxing.. most importantly - WARM!!! I hated coming back to St.Louis.. its so cold....:-(

So after 8 days of vacation & all junk food - lived on chips & salsas - the best salsas i've ever had.. tried in lot of different places... from posh restaurants to road side small cafes....the cafes make the best i feel! Their spice levels are so high.. its amazing...but irresistable too & one goes on & on..... crunch crunch!! With a nice drink on hand, beach, ocean ..... what more to ask for.

Finally back to base & we are craving for a simple hpome cooked meal. So today its basic konkani food...Rice, Dali Thoy, Thendle upkari & Avalla Gojju.

Sending this to Meeta's Monthly Mingle - http://whatsforlunchhoney.blogspot.com/

This months theme is - COMFORT FOODS. Thanks Meeta for hosting a lovely event.

DALI THOY:

A staple in Konkani cuisine, its made from Toor dhal. Very easy & simple, but tasty.. a must for any festival & loved & hated by many!

Ingredients:

Toor dhal - 1 cup

Green chillies - 4

Red chillies - 1

Curry leaves - few

Hing - 1/4 tsp

Oil - 2 tsps

Mustard Seed - 1/2 tsp

Salt - to taste.

Method:

1. Pressure cook the toor dhal very well. Mash it & add water till u get a desired consistency - not too thin!

2. Now add to it salt, green chillies & bring it to a boil.

3. Season it with mustard seeds , curry leaves, hing & red chillies.

Your Dali Thoy is all ready to be served!!

THENDLE UPKARI: (TINDORA CURRY)

Thendle is also made quite often in konkani cuisine & there are few varieties we make out of it, most popular being Thendle Thalasan. Will post recipe for it soon.. todays its an upkari or dry curry.

Ingredients:

Tindora- 1/2 pound

Coconut - 3 tbspn

Oil - 2 tsps

Mustard seeds- 1/2 tsp

Jeera - 1/4 tsp

Channa dhal - 2 tbspn

Green Chillies - 4 (finely chopped)

Curry leaves - few

Salt - to taste

Method:

1. Wash the tindora & cop it lenth wise into strips.

2. In a pan add oil & once it heats up add mustard seeds, jeera, chopped green chillies & curry leaves & saute for a minute. Then add the channa dhal & saute for 2-3 minutes, till it changes colour.

3. Now add the tindora & mix everything well. Add required salt. Sprinkle water & allow to cook slowly. It will take some time - check in between & sprinkle more water if necessary.

4. Finely add coconut when its almost done, mix well & serve.

AVALA GOJJU :( GOOSEBERRY CHUTNEY)

This is a simple one & as long as you can find or have on hand salted gooseberrys in brine water, its easy to make. People in India, usually in the gooseberry season, but it & soak it in brine solution. It lasts for years....But here its difficult to find gooseberry.But i recently found it in the Indian store - PERIYAR brand sells gooseberry in brine solution. The minute my eyes were on it, i knew i had to have it as we love this gojju!!

Ingredients:

Gooseberry - 5 no

Green Chillies - 4

Coconut - 2 tsp

Curds - 1/2 cup

Salt - if u need

Oil - 1 tsp

Garlic - 1

Method:

1. Drain the gooseberry from the liquid & chop it, throwing away the pit. Add to this green chillies & coconut & grind to a fine paste.

2. Transfer to a vessel & add to it curds. Mix well. Check & see if u need salt. Remember the gooseberrys were soaked in salt solution.. it might be too salty too!! So be careful!!

3. Heat oil in a pan & add to it chopped garlic. Saute till its slightly brown in colour. Pour it on top of the gojju, mix & serve.

Enjoy a simple & delicious meal !!