Whoo hoo@ WP 2.8.0

Posted in Misc on 06/26/2009 10:38 am by mythili

Quickpressing to let you know that I upgraded WordPress on Vindu to 2.8.0. Everything went smooth (after some initial DB hiccups) and I *LOVE* this new version!

Be back with lot of goodies!  Have a fantabulous weekend!

 

How to write this?

Posted in Misc on 06/03/2009 01:41 pm by mythili

I don’t know what to write. But I need this out of my system, so life can be normal again.

My ammamma, a graciously beautiful lady, a fashion icon (for me she is), and an awesome cook passed away a few weeks back.  It came to me as a shock when I first came to know about my ammamma’s  medical condition, in early January.  That she has but a few months.   I felt her pain, and I watched on helplessly as there wasn’t anything I could do to make it go away. I will always treasure the last few days I spent with her, as agonizing as they were.

I always thought of Vindu as a tribute to my family. More so to my Ammamma. Because, even though she didn’t hold my finger in the kitchen I did end up becoming like her in my cooking style. And for that I am so very lucky.  I feel like she is a tiny part of me.

I know she is watching me from up above.  Losing her is perhaps the hardest thing I ever had to do. I can’t still reconcile the fact that she isn’t there anymore.  Losing her means the end of an era to me. Losing her is agony to me that no words can explain. And yet, I can’t comprehend her death. It is still as if she is waiting for me with wide open arms to hug me.  I don’t know how to move on now.  I am struggling for a closure as she haunts me in my dreams and thoughts. and now I realize that I don’t really need a closure. That I don’t think I will ever be ready to accept that she is gone. And that’s it ok to be in denial.  I didn’t feel like blogging or in fact doing anything. But I wanted to tell about her. I want you guys to know about her. And I want you guys to spare 2 mins in memory of my ammamma.

Rest in peace, ammamma, I will always miss you!

(ammamma is my grandmother – mom’s mom)

 

Simple Carrot Poriyal

Posted in Carrot, Curries/Poriyals, Quick Cooking on 03/01/2009 12:56 pm by mythili

N loves this side dish. Its simple, fast and easy. I make this almost every other day.

Recipe for Carrot Poriyal; 2 servings for 2 adults
Ingredients
  1. Finely grated carrots – 3 cups
  2. Grated ginger – 2 tsp
  3. Desiccated coconut – 3 tbsps
  4. Black gram/urad dal – 1 tbsp
  5. Dry red chilies – 2
  6. Curry leaves – 5-6
  7. Cumin, mustard seeds – 1 tsp each
  8. Turmeric – a smidgeon
  9. Salt to taste
  10. Olive oil – 1 tbsp
  11. Asafetida – smidgeon
Procedure
  1. In a heavy pan, add the olive oil (you can use vegetable, peanut or canola oil). After a few seconds, add mustard and cumin seeds. Follow it up with urad dal, and asafetida.
  2. After 6-7 seconds, add turmeric, red chilies and curry leaves.
  3. Add grated carrots and ginger; sauté for about 3 mins.
  4. Finally add coconut and salt and mix well. Let cook for about 7 mins and serve hot with roti or rice.

DSC_8298

Ta!
Mythili

 

Rosy treat ~ Gulab Jamun

Posted in Dairy, Sweeteners on 02/28/2009 12:34 pm by mythili

Growing up, my mom made (and still does) gulab jamun on every birthday of mine.(and for the siblings too) It was a special treat and every birthday warranted that.  My mom used to make it with this instant gulab jamun mix by “Orkay”. I don’t know if the company exisits anymore.

IMG_1711

Traditionally gulab jamun is made with khowa or evaporated milk. The friend and I tried making it with readily available milk powder.  After a couple of tries, we got the perfect recipe for the most lovely, rosy gulab jamun.

Recipe for Gulab Jamun – Makes about 20
Ingredients
  1. Nestle milk powder – 1 cup
  2. Cardamom – 5 pods
  3. All purpose powder – 1 tbsp
  4. Milk – 3 –4 tbsp (just enough to add moisture)
  5. Butter – 2 tbsp
  6. Water 2 cups
  7. Sugar – 1 cup (adjust this amount according to your taste)
  8. Oil to fry
Procedure
  1. Step 1 – Preparing the sugar syrup
    1. In a heavy sauce pan, bring the water to slight boil and add the sugar.  After 6 mins add crushed cardamom pods. Cool and keep aside.
  2. Step 2 – Making the gulab jamun
    1. In a pan mix the milk powder, all purpose powder, milk and butter.  Mix very gently to combine.
    2. Cover with a moist cloth and let stand for about 8 mins.
    3. Heat oil in a heavy pan. Do not overheat the oil.  Keep the flame at medium-low.
    4. Make round balls (the size of a key lime) out of the dough and fry slowly and gently. After dropping the raw ball in the oil it should stay in the bottom of the pan for a good 20-30 seconds before it rises up. Ensure this happens. The inside of the ball cooks well only when the frying process is slow.  We put 4 balls in one go and fried for about 2-3 mins until they turn out slightly red.
    5. As soon you take the balls out of the oil, immerse them in the sugar syrup.
    6. Repeat 4 and5,for the rest of the dough.

Notes:

  1. The temperature of the oil is paramount to the success of gulab jamun (we learnt it the hard way)
  2. Do not KNEAD the dough. Just mix gently!!
  3. Of all the milk powder brands available, we like Nestle brand the best. 

Icecream (esp vanilla) is a very good accompaniment to gulab jamun.

IMG_1702

Ta!
Mythili

 

Bagare Baingan – Deep fried Brinjal in kick a$$ tangy Hyderabadi sauce

Posted in Brinjal, Eggplant on 02/10/2009 01:01 am by mythili

 

 

The friend I talk about here orchestrated the symphony that is bagare baingan(check note below).  The preparation is very similar to mirchi ka salan – same idea of slitting, and frying and cooking in a gravy.

IMG_1695

We were cooking in my kitchen for a party a few weekends ago.  The menu included aalbad, cauliflower paratha and this brinjal preparation.  The preparation, as you see below, does appear time consuming but the ROI is awesome. So do give it a shot and you won’t regret it.  N and I served as sous-chefs to the friend and it took us 3 hours :P (yeah, clearly we were not efficient)

(note: bagare/baghare baingan not to be confused with stuffed brinjals, please)

Recipe for Bagare Baigan; for 4 adults; for one serving
Ingredients
To prepare the eggplants/brinjals/baingan

  1. Tender, small purple brinjals/eggplants – 10
  2. Oil – about 1 cup to deep fry the brinjals (= eggplants)

For the gravy:

  1. Peanuts – 3/4 cup
  2. Sesame seeds – 1 cup
  3. Poppy seeds – 1 tbsp (optional)
  4. Fresh coconut – 2 tbsp (We used frozen)
  5. Dry red chilies – 4
  6. Tamarind juice, concentrate – 3 tbsps
  7. Ginger garlic paste – 1 tbsp
  8. Curry leaves – 15
  9. Fine (really fine) chopped onions (red is best) – 1.5 cups
  10. Cumin, mustard seeds – 1 tsp each
  11. Cinnamon- 2 pieces ( 1 inch in length, split into smaller pieces)
  12. Cardamom – 5
  13. Cloves – 5
  14. Turmeric – a smidgeon
  15. Bay leaves – 3
  16. Salt to taste
  17. Oil – 3 tbsps.
  18. Cilantro chopped – 1/2 cup.
Procedure
  1. Step 1 – Prepping the brinjals.
    1. Slit the brinjals so as to make 4 partitions still keeping one end of brinjal in tact.
    2. Fry them in oil until soft and tender (OR) sauté them in 2 tbsp olive oil (the latter version is more healthier; if it were up to me I’d sauté the brinjals)
    3. Cool and keep aside.
  2. Step 2 – Making the gravy
    1. In a heavy bottomed pan, dry roast peanuts, sesame seeds, poppy seeds and red chilies, separately. Take extreme care as to not burn the sesame seeds. Grind into a fine paste like mixture. Add fresh coconut to this mixture and put it aside.
    2. In a heavy vessel, add about 3 tbsps olive oil (you can use vegetable, peanut or canola oil). After a few seconds, add cinnamon, mustard and cumin seeds.
    3. Add bay leaves, cloves, cardamom and fenugreek seeds.   Finally add turmeric and curry leaves.
    4. Then add the ginger garlic paste along with onions and fry until well done.  
    5. Add the fine paste like mixture from #1 above. Mix well and cook covered for about 7 mins on low heat. Then add tamarind concentrate and cook for another 10 mins.
    6. Add about 1 cup of water and the brinjals from Step 1.
    7. Cook until oil separates – this is really important!!
    8. When done, garnish with cilantro.
    9. Serve hot with aalbad.
Some baingan gyaan

  1. The peanuts and sesame can really overpower/ruin the dish. So please use the 2 ingredients wisely :P
  2. If you like this to be tangier, you can up the amount of tamarind concentrate.
  3. Always cook in medium/medium low heat. Helps with the flavors well.

IMG_1692

 

Phew!!

Ta!
Mythili

 
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