COMBO EVENT ROUND UP –Part I

I feel elated making the  round up of my first event, which I had announced to celebrate my 100th post. Thank you friends for making my first event successful and sending so many tasty and interesting combos. We have a large variety of combos to try from a large number of states of India and International cuisines too. Over all I have received around 80 entries as I still type this post!!!

For convenience I am dividing the combos on the basis of Cuisine so that it’s easy to choose when we want to  try out something new.

INDIAN CUISINE is a very diverse, with a vast range of preparations from North- South. I am starting off from the southern tip of India and will head North. In some cases the cuisine is generalised so that will be posted separately with the International cuisine. In this Post we can read Combos from South India and from West to East India.

                                              SOUTH INDIAN CUISINE

                                  

Anu from Chandrabhaga sends Adai and Avial, she says it’s a perfect Kerala delight.






Suneetha and Namitha of Collaborative Curry have sent Appam with Potato and Peas curry which they say is a festive breakfast.






Gayatri and Kalyani Rajamani of Adiruchi have sent  Pepper Rasam and Parupu Thogayal, they say, it is  a combination that can be made in a jiffy.






Anu from Chandrabhaga also sends Ven Pongal, she say’s it’s a very satisfying meal.



                                                                                                                          

Avanthi of AvanthiRao’s Kitchen has sent  Kudumulu with Kobbari chutney which is a specialty from Andhra Pradesh and is made on Ganesh Chaturthi. She is participating for the first time in any event. I hope we will read many more of your interesting recipes in other events too.

Chaitra of Aathidhyam  has sent   Bissi Bele Bhaath with Crispies, she says that it  is her father’s favorite.





Kalva of CurryInKadai has sent Pulihora and Spinach Vada which is her Grandma’s awesome combo. Pulihora is served in South Indian temples as Prasadam.

Gayatri and Kalyani Rajamani of Adiruchi have sent Banana Pepper Subzi and Stuffed Roti, it is the famous Mirchi ka Salan from A.P. If you are bold use Jalapeno is what they say.

Nithya from 4th Sense Samayal sends in  Idli and Brinjal Kotsu. She says, Kotsu is one such super duper combination with Idli that I can afford to have more idli’s than ever.







Padma from Padma’s recipes sends in  Pesarattu-Upma with Ginger Chutney,  is one of the best South Indian Combos.

PJ from Seduce Your tastebuds sends in Keerai Sambar and Easy Garlic Potatoes. She says this combo of Potato curry and greens is a winner. The Potato curry is her MIL’s version.

Gomathy’s Appam with Coconut Milk from Kerala, was her first blog post.

Nivedita from Nivedita’s Kitchen sends  Poori and Kurma a preparation from North Karnataka. She says it’s her husband’s favorite.

SriLekha from srishkitchen sends Rava Pongal with Coconut Chutney. It’s one of the most popular breakfast items in South India.

PJ from Seduce Your Tastebuds also sends in Vegetable Kurma and Chapathi. She say’s Veg kurma is the most preferred side dish of South India.

Rohini Vijay from Curries & Spices sends in Hyderbadi Biryani and Mirchi Ka Salan from Andhra Pradesh. She says, some enormous googling, some addition, some innovation and lots of patience resulted in a lip-smacking (authentic looking and tasting) Hyderabadi Veg Biryani! Keep up the hard work dear.

Swathi from Zesty South Indian Kitchen sends Puttum Payarum Pinae Pappadavum/Steamed Rice cake with Field Peas curry and Indian Wafer from Kerala. She says she loves to have the Puttu with banana and sugar but being health conscious makes it in this combination these days.

Aruna Manikandan of Veggie Paradise sends Idli with Onion Gosthu. She says, you can also prepare Brinjal / Kathirikkai and Ridge Gourd / Peerkangai Gosthu in the same way .

Nandini from Ushanandini’s blog sends Adai and Aviyal. Check out her blog for a wide range of recipes.

Aruna Manikandan of VeggieParadise sends Idli-Kadappa. Check out her blog for the variety of side dishes and south Indian dishes she posts.

Sp and Mj from turmericnspice have sent Millet balls and Daikon Sambhar from Karnataka. They say, Ragi has been a much loved grain in our home. We have seen  Ragi dosa,  Ragi balls dipped in sambar and Ragi rotti to name a few.Extremely healthy one!!

Aruna Manikandan of VeggieParadise  also sends Kuzhi Paniyaram with Tomato Thokku. An excellent Tamilian snack or breakfast item.

Varsha from Vegantreatsahealthyoption sends in Rice with Baby Onion Curry , Butternut Squash Palya and Vegetable Bajjis. She says, the Onion curry is karnataka cuisine and butternut squash palya is konkani style but overall it’s a South-Indian  version of Thali.

Kiran from Samudhara has sent Potato Khichadi with Sesame Chutney a combo from Andhra Pradesh. She says, she tasted at her friend’s place a few years ago and it’s very yummy with the spicy Sesame chutney.

Prathibha from The Chef and Her Kitchen has sent Mixed vegetable Kurma and Parotta. She says, this vegetable kurma tastes best when the vegetables are crunchy and not over cooked and is well balanced with mild flavors from spices and fresh coconut.

                                 

Ramya Vijaykumar of Memory Archieved has sent Ragi Dosa with Peanut Chutney. She says, Ragi Dosa is a staple dinner back home and have been following it ever since marriage too... When my in-laws were with us last summer, I used to make this for them atleast twice or thrice a week.I dont use Oil for the Dosa.

Nivedita from Nivedita’s Kitchen has also sent a very rustic combo from North Karnataka, Jowar Rotti and Daal. She says, a very common food for farmers in villages. They eat raw green chilly also with it. The most tastiest combo(as per me) that too if you have one day old Jowar rotti.

Ruchikacooks has sent Gutti Vankaya with salad and coconut rice. The Gutti vanakaya is a Andhra recipe and the dish is described as a “bouquet of brinjals”.

Ruchikacooks also sends in the South Indian Thaali. Do check out the platter which she and her DH cooked on their house warming day.

Ruchikacooks has also sent Lemon tomato rasam with cabbage kari and rice. Read her post to check out the various kinds of utensils she uses to cook her stuff.

Cool Lassie of PanGravyKadai has sent three South Indian Combos, Paniyaram with Peanut Chutney, Rice Hoppers with tomato chutney and sweetened coconut milk, Idli with Kara Podi. Do check out for the various fusion recipes that she attempts.

Combos from West- East India

Muskaan Shah from A2Z Vegetarian Cuisine sends in Usal and Pav from Maharashtra. She says,  very easy to make traditional  preparation..enjoyed by everyone is a quick dinner idea, with a little planning and less cooking involved. Do check out their blog for the health tips and low calorie food.

Asha from Foodieshope sends in  rustic Maharashtrian Combo Pithla and Bajri Bhakri. She says,  heart healthy and hearty meal, a Indian farmer's favorite meal, is a specially around Gujarat, Rajasthan and Maharashtra and also some other states in India but now they are mine as well.

Deepa from Foodlyrics sends in a fasting delicacy from Maharashtra sabudana vada and peanut chutney. She says, in Dadar, Mumbai there is an eatery called Prakash, just close by Sena Bhavan now that I can’t visit it, preparing this dish helps me remember those wonderful times.

Preeti of Khaugiri sends Daal Baafla made in Khandeshi style of Maharashtra. She says, my husband taught me this dish. It's his favorite dish. Instead of baking it in the  tandoor or in Oven, he deep fries it in the oil.

My entry (Pari) from Foodelicious is a Konkani delight, Urid Maida Polo with Potato and Onion Bhaaji. It is an extremely delectable combo. The Polo is amazingly soft and the bhaaji very flavourful. It is a super hit in my family and can be made in a jiffy.

Siddhi Shirsat from Cooked Dil Se has sent a Goan delicacy Shirvalya with Sweetened Coconut Milk. She says, I have enjoyed this lovely combo from my childhood and I love it. Check out this talented blogger’s blog for more..

Preeti of Khaugiri also sends another very famous street food of Maharashtra, the Vada Pav. She says, in college days, this was our breakfast, lunch and evening snack. I know it is very heavy  on calories …..but "Vada Pav ke liye kuch bhi karega".

 

Jyoti of VeggieHut has sent Pav-bhaaji. She says, Lots of memories of college days in Guwahati are linked to this dish. I learnt this version from my friend who had once made it for our monthly Girl's get together

Rupali from RecipeGrabBag sends a very interesting combo from Maharashtra, Kadhi-Khichadi. She is a new blogger so please do find time to visit her space.

Suneetha and Namitha of Collaborative Curry have sent Paav-Bhaaji the very famous street food of Mumbai. Namitha says, my daughter needs her share of experiment with the famous street food of India, won’t you agree?

Sonia of SevenSpice sends a tasty combo from Gujarat, Shrikhand-Puri. She says,  if you want a heavy and deep sleep, have  2 cups of this. You’ll feel something heavy and will have a very peaceful sleep.

Sayantani  of A Homemaker’s Diary sends Dum alu and green peas stuffed kachori. She says, no Bengali can think of celebrating the inception of winter without this fried meal. Do check out her blog for many more Bengali delicacies.

AshaLatha R K Prasad from  "ASRA"...ASHAON KA sends Veggie Khichdi with it’s Char Yaar. She says,"Khichdi Ke  Chaar Yaar - Dahi, Chokha, Papad aur Achaar" Meaning ....."The four friends of Khichdi are  - Yoghurt or set curd, a potato mash, a cracker and Pickle".

AshaLatha R K Prasad from  "ASRA"...ASHAON KA also sends Sabsige soppu sabzi with rice, a cuisine from Bihar. She says, I get carried away easily by the aroma of the leaves ..... I do not mind associating it with KUKU for the impact it has on me. Very romantic indeed… do check out her blog for all the creative work she does.

For North Indian Combos, non categorised and International cuisine please wait for the next part. Do give me  a feed back if your links are not functioning properly and if I have missed out any entry.

-Pari

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Black Chana Chaat

Chaats are Indian appetizers and snacks, found widely all throughout India at casual restaurants, street stands, and parties. Chaat means ‘to taste’ in Hindi, and most of it are small dishes. Chaat took advantage of the variety of spices available in India ranging from spiced crisp breads called puris to a very spicy parathas or stuffed bread which may be filled with almost anything. Like most Indian cuisine, chaat is a varied dish. Most Indian regions have their own specialties of chaat. The Wiki says, that Chaat has the origins in the North West Gujarat of India but Uttar Pradesh is equally famous for it now.

Deep-fry is the most common method of preparation of most chaat dishes, such as samosas and Pakoras, and they may be savory and sweet. Designed as finger food, eating chaat can be a messy and noisy experience. Many chaats are made stuffed in bread, while others go with side bread that is used to scoop up the chaat. Wide variety of dipping sauces like spicy ground chili dips or yogurt raita are served with chaat, along with various garnishes and relishes.

Rebecca of Chow and Chatter had asked me to write a guest post on Black Chana Chaat a few months back and it completely slipped out of my mind. While going through my old emails I  was reminded about this but as I was very very late I did not have the guts to ask her again, so  thought of making this for her. I am genuinely sorry Rebecca and this post is especially for you. I hope you will enjoy reading the recipe as much as we enjoyed eating it.

Black Chana is extremely nutritious and a good source of Zinc, Folate and Protein. They are also very high in dietary fiber and hence a healthy source of carbohydrates for people with insulin sensitivity or diabetes.

I usually make the very dry version of black chana for lunch box but this method requires the Black chana to be coated and covered with the spices with a hint of moistness. The chana should not be overly spiced but at the same it should not be bland. What needs to be ensured is that the chana is cooked properly to a very soft texture so that it imbibes all the spices. With chutneys on top and the various garnishes this dish just tastes awesome.

Here goes the recipe…

Ingredients For Chana

3-1/2 cups boiled Black Chana
oil for cooking
1/4 tsp baking soda
3-4 tbsp coriander pwd
3 tsp red chili pwd
1/2 tsp turmeric pwd
2 tbsp amchoor pwd
1/2 tsp garam masala
1 tsp jeera pwd
Ingredients for green chutney
1 cup coriander
1 cup mint
2 garlic pods
1/2 lemon’s juice
2 tbsp onions
salt to taste
Ingredients for curds
7-8 tbsp thick curds
salt to taste
black salt
water
sweet tamarind chutney
other ingredients
chaat masala
finely chopped green chilies (optional)
red chili pwd
roasted cumin pwd
chopped coriander
fine sev
chopped onions
chopped tomatoes
Method of making Black Chana Masala
Soak the chana in water for 7-8 hrs. Cook it in a pressure cooker along with some salt and baking soda till it’s very soft.
Heat oil, put turmeric pwd and then immediately put the boiled chana with some water. Add all spices mentioned under Chana, mix properly and cook covered for another 10 mins till  most of the water dries and the spices are well coated on the Chana.
Assembling the Chaat (please adjust the spices and chutneys according to your taste)
In a dish take some  Black Chana Masala. Put 3-4 tbsp curds followed by 2 tsp of sweet chutney and 4-5 tsp of green chutney.
Put chopped onions and tomatoes, some chopped green chilies.
Sprinkle some red chili pwd, chaat masala, roasted cumin pwd.
Now put enough Sev to cover the entire chaat.
Finally put some chopped coriander to garnish.
Serve it immediately.


I had made this as an evening snack for the family and all of us enjoyed it thoroughly. Right now too looking at the pics my mouth’s watering as I am reminded of the taste. It is an extremely healthy and filling snack item for kids. Chane ki Chaat aur Swaad Laajawab!!!
Sending it off to Asankhana’s Lets Celebrate with Colours- Holi Event and MLLA-21 guest hosted by Mirch Masala and is the brainchild of Susan.

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Mughlai Green Chana and Soya Salan

Hi Everyone.

I have a very peculiar habit in me, probably lot of people might be doing that..I always write my name and the date of purchase whenever I buy a book. I am a hoarder when it comes to cookbooks and I started collecting cook books right from my initial days of college. The first cook book that I ever bought or rather it was gifted by a very close friend of mine Swati…Nita Mehta’s Paneer Swaad ka Khazana. But ever since then I have been collecting books…big or small. Today I have probably more than 50 cook books apart from the diaries that I maintain in which I scribble down my recipes from magazines, cookery shows… The first time I started writing recipes must have been in 7th or 8th standard.

Today I share a very simple and yet very tasty Mughlai recipe from Nita Mehta’s Mughlai Vegetarian Khana which I had bought on 16th May’97. I had tried a few kababs and curries then. In the due course I bought many other books and this book had taken a back seat. One of these days when I was arranging all books, my eyes landed on this book again,  I started turning the pages and I spotted this recipe... I was eager to try it as I had all the ingredients available in the pantry...so convenient!!! The end result was a mild recipe which I surely made a little more spicy and adjusted a few more ingredients to make it suitable for our taste buds..( my mom would say..jeebhe che chochale), meaning pampering taste buds.

Mughlai Food is the food that was eaten and relished  by the Indians during the Mughlai period. Mughlai khaana stands apart as the empress of the Indian range of cooking. It lays stress on good ingredients, low flame and rich spices. Ingredients such as almonds, poppy seeds and flovoring spices such as cardamom, cinnamon, cloves, mace and Nutmeg are used to prepare Mughlai food. Curd and cream form the gravies having less stress on tomatoes. Onions are usually deep fried to  a golden brown colour and then blended to be used in gravies. However, this recipe uses the tomatoes as well as curds and the onions are not deep fried.

Ingredients

1 cup hara chana or chholia (fresh green gram)

soya chunks-12-13 soaked in hot milk for half an hour

1/2 cup thick yogurt beaten

3 onions chopped roughly

2 tomatoes chopped roughly

2 tsp coriander pwd

salt to taste

2 tsp red chili pwd

1/2 tsp garam masala

oil for cooking

Flavouring Paste

1 tbsp poppy seeds

3 green cardamom

1 tbsp desiccated coconut

3-4 cloves

1 bay leaf

1 flower mace

and 1/2 tbsp oil

Method

For the flavouring paste heat the oil and fry all spices on a low flame, now remove the bay leaf and grind them to a rich aromatic paste to be used later.

Grind together the onions, tomatoes and ginger. Heat oil and add the coriander powder followed by the onion paste. Cook till oil separates. Reduce flame, add garam masala, red chili powder and salt and cook for a minute.

Remove the pan from the flame and mix in the beaten curds (this prevents curdling), once properly mixed, cook with continuous stirring till oil separates. Mix in the the milk left from the soy nuggets and cook till dry.

Add in the chana and nuggets and cook on low flame for 5 mins, now add about 2 cups of water and bring the curry to a boil. Cook on low flame till the chana gets cooked.

Add the flavouring paste, cover and cook on low flame for another 5 mins.

Serve hot with rice or roti.

One can completely use green chana to make this curry.

The end result surely left me happy and I was glad I opened the book and re-read it. It is not a recipe that I will cook regularly as the fresh chana is only available in winter but I will surely make this again the next winter not only for it’s taste but also because of the high protein content it offers.

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Egg Plant-Zucchini Lasagne in Tomato-Ricotta Cheese Sauce

Hi Everyone. Wish you all a very Happy HOLI.

Italian food is very diverse, as Italy is a country of changing climates and landscapes, so every region has a it’s own particular dish. The Northern Italy with it’s fertile plains, mountains and lakes produces good quality wines and dairy foods in contrast to that the sunnier, rockier south is the home to olive trees, tomatoes and fresh herbs.

Surely there are regional differences in the cuisine and the reason for this culinary fragmentation is simple: With the exception of the nobility and the clergy, before WWII most Italians simply didn't travel, and as a result every town and every valley has something unique. Neighboring towns and valleys will also share techniques, or recipes, albeit with individualistic twists, but from one end of a region to the other the picture can change completely. But they do have certain features in common ..the ingredients are fresh, the techniques simple, the recipes are traditional and the cooking home style.

Some regions of Italy are Piedmont which means ‘at the foot of the mountain’ and is the area bordering on both France and Switzerland. Liguria often called the ‘Italian Riveria’, this region is rich in natural resources and has abundance of herbs, vegetables, fruits and olives. I will surely talk about other regions in my next posts on Italian cooking…

Lasagne originated in the Emilia-Romagna region of north central Italy where authentic egg pasta was born. The wide flat sheets of pasta originally made by the Romans were called lasagne. Although the dish is generally believed to have originated in Italy, one theory is that the word "lasagna" comes from the Greek ‘lasana’ or ‘lasananon’ meaning ‘trivet or stand for a pot’.The Romans borrowed the word as "lasanum", in Latin, meaning "cooking pot". The Italians used the word to refer to the dish in which lasagna is made. It wasn't long before the name of the food took on the name of the serving dish.

Coming to the preparation this recipe asks for colourful alternate layers of pasta covered with eggplant and zucchini, softened and creamed by the tomato- ricotta sauce. It’s a very filling preparation with rich aromatic flavors of the fresh herbs used in the preparation. The rich baked dish is topped with mozzarella cheese and baked until golden brown. This recipe can be prepared upto 24 hrs in advance and kept in refrigerator until needed.

Ingredients

6 Lasagne sheets

2 onions finely chopped

5 large tomatoes chopped

6-7 garlic finely chopped

1 zucchini sliced

1 large eggplant sliced

2 tbsp red chili flakes

200 gm ricotta cheese

2-3 tbsp chopped celery

1 –2 tbsp chopped oregano

mozzarella cheese

salt to taste

black pepper crushed

olive oil and some butter

Method

Cook Lasagne as per the instructions given.

Use olive oil and saute  the Zucchini and eggplant separately with some salt and pepper till they are almost cooked.

Heat some butter and tip in the chopped garlic and onions, saute and add the tomatoes. Add salt, when the tomatoes are mushy tip in the herbs, red chili flakes, some freshly ground pepper and ricotta cheese. Let this sauce have a loose texture but surely not watery.

Grease a baking dish and spread three sheets of Lasagne, this needs to be done very carefully if the sheets are precooked as they turn fragile and break easily on lifting.

Now, spread a layer of Zucchini followed by eggplant slices pour half of the tomato- ricotta sauce. Repeat the layers again.

Top it with grated mozzarella and bake in a preheated oven at 180 C for 25 mins or more till the cheese melts and turns golden brown.

Serve it hot. This portion can serve about 6 people. Sending this to Pasta Party at Panch Pakwan and also to Cooking with Pasta an event hosted by creative Saga.

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Zucchini Chutney, my long list of awards…and doubts..

Hello Friends.

A few of my blogger friends had asked me to share what all do I cook with Zucchini. Friends, I do make a few things when I get Zucchini at a cheap rate here, but today I share an extremely tasty, spicy and tangy chutney with this quite tasteless Zucchini.

I had experimented with this chutney a few years back but ever since then it has become our favorite. This chutney can be used with Dosa, Idli, snacks, as a side dish, as a spread …is quite a versatile  one. One can make this in surplus and refrigerate it. I can eat it with anything except the sweets. The flavors added to the chutney completely camouflages the Zucchini  so this Chutney is perfect for people who like/dislike it but surely can enjoy all it’s health benefits in this way!!!

Ingredients

1 large Zucchini chopped/cubed

12-15 bedagi chilies

7-8 garlic pods

1/4 tsp turmeric

1 tsp methi dana/ fenugreek seeds

3-4 sprigs curry leaves

2 tbsp tamarind paste

salt to taste

oil for cooking and tempering

1 tsp mustard seeds

a pinch of good quality asafetida

Method

Heat about 2-3 tsp of oil in a pan and add fenugreek seeds, when they change colour (do not let them burn) add garlic and saute. I have used about a tea spoon of fenugreek as I love it’s flavour but one is free to reduce it as per their taste.

Now add red chilies, zucchini, curry leaves, turmeric and salt. Mix, cover and cook till done.

Cool the mix and transfer it to a grinder pot and add tamarind paste. Grind it.

Temper the chutney with mustard and asafetida. Mix and refrigerate. Remove in small quantity when ever you use..

This chutney is off to SE and Priya’s cooking with seeds- fenugreek

I also take the opportunity to wish my MOM and my dear friend Nalini G on their birthday today.

Coming to the awards, first of all accept my apologies for the delay in accepting all these awards. Honestly speaking I was puzzled about the award thing. I truly appreciate my blogger friends feelings when they think of bestowing an award to my blog but I am surely puzzled and have my own doubts about them, do I deserve …? Am I an expert in cooking…? What have I really achieved..? I still feel I have a long way to go, a lot more to learn!!!

During the initial days of blogging my heart used to leap out every time I got an award. I remember so clearly the day I got my first award I had called up S and told him that I got a one… but during the course of blogging I realised that I am more satisfied when I read honest and genuine comments at my blog rather than getting awards.  I am extremely happy when someone tells me what they liked in my recipe or why is the recipe different or  what else I could do to improvise my recipe.

I appreciate it more when my friends read my recipes or congratulate me when I try something new. In fact I do feel low at times when a good preparation goes unnoticed but I cheer myself saying what’s good for me may not be important to others…or they might know that and it’s not new for them.

I get immense satisfaction in learning new things from so many talented bloggers and I am extremely glad if I can be of any help to my foodie friends, I genuinely try to answer all the queries that are asked here in my blog.

Please do not get me wrong or feel offended..I do understand your feelings but for me my REAL AWARD IS WHEN I GET A COMMENT THAT SOMEONE TRIED MY RECIPE AND THEY ENJOYED MAKING AND EATING THAT or SOMEONE ASKS ME TO POST A RECIPE. I feel recognised and my work appreciated. I am truly truly humbled when people find my work honest and take out time to appreciate all the work and effort that goes in making a recipe as well as writing the post.

So here I am accepting all the awards with utmost humility as I treasure my blogger friends and do not want to hurt you….. Thank you so much, I hope you will understand me …why I delayed!!!

   from Sanjana of KO Rasoi .
from Indrani of Appayan, Kanchan of Kitchen Gossip, Asha of Asra ashaon ka, Renuka fom Love Of Cooking, Gayathri of Kavitha’vin Kaivannam, Rujuta and Deepa of Food Lyrics
from Deepa of Food Lyrics, Indrani of Appayan , Asha of Asra ashaon ka and Siddhi of Cooked Dil Se
from Siddhi of Cooked Dil Se and Asha of Asra ashaon ka
from Priyas Recipes on her 200th post.....
Some more TOFAS from Asha  and Renuka

Nithu also shared the Smart food blogger award with me. I apologize in advance if I have missed out any.
All the tags I have done earlier and you are welcome to read them in my previous posts. Please click awards in  the navigation bar to read more about me.

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Flambéed Capsicum in Red Gravy…without any liquor!!!

From food

Hi Everyone!

How do you feel when DH is not around or has gone on a tour? Do you feel sad…or is there a sense of relief and you are happy that you have got sometime for yourself… Or you cry and cry remembering him and missing him?

In the early days of marriage I was in the last category, I found it extremely difficult to stay without him…going to office was inevitable but tours used to be a no no from my side. Today I am surely sad  and do miss him a lot but then I try to keep my brain occupied in many things so that I do not end up myself in a self invited depressed state..Earlier to keep myself engaged I would read a lot ..but after  starting to blog  I involve myself in experimental cooking, this not only removes the negative energy surrounding me but brings in a lot of positivity and enthusiasm. I enjoy the feel of creating new and all this I prefer to do when I am alone..in a lot of ways I enjoy being alone and not being disturbed (only in the mornings) by afternoon I start to crave to see my younger one as he loves being around me, hugging me, kissing me every now and then…gives me a feeling of being wanted!!!

So one of these days when S was on a tour or rather a training program where he did fire walk and glass walk and all kinds of scary but exciting things…I was keeping myself busy with the experimental cooking.

FLAMBE is such a musical word sounds so melodious to the ears…The word Flambe is French for "flaming" or "flamed”. The food is topped with a liquor, usually brandy, cognac, or rum and lit afire. The volatile alcohol vapor burns with a blue tint, leaving behind the faint flavor of the liquor or liqueur. This technique is used by chefs in the kitchen to burn off the raw alcohol flavor from a dish as well for dramatic flair at the table.

Now that I say that I did a Flambe without any liquor I know I have pinched your attention. I love watching all kinds of cookery shows and about three years back Chef Vishnu Manohar Joshi  who used to host Mejwaani on ETV had shown this technique and ever since then I have used this once in a while in my cooking especially when kids are not around and mastered this art ..Once in a while because it’s good to enjoy such a flavour occasionally.

Some precautions that one needs to take while doing the flambe is use an old pan as there are chances of it getting spoilt (I have set aside an old pan for this)  and it might spoil your kitchen walls if you are not careful. So people who have very expensive kitchen this method is not for you !!!!

Here’s a video which shows how you can Flambe

The video shows the use of alcohol in Flambe but Chef Vishnu has taught using water…the method asks for splattering of oil to catch fire, so read the method carefully to understand it more clearly.
Today’s recipe is  for people who are wanting to graduate in Gastronomy and all food bloggers surely fall in that category..

Ingredients
4-5 capsicum cubed
2 onions chopped
6-7 garlic pods
an inch of ginger
3 tomatoes chopped
salt to taste
oil
butter/ clarified butter
Spices
3 bay leaves
3 tsp coriander pwd
1 tsp cumin pwd
1/2 tsp turmeric
2 tsp red chili pwd
1/4 tsp garam masala (a good quality)
Method

Grind together the ginger-garlic and onion coarsely, also grind the tomatoes separately.

Heat a pan and add 2-3 tsp oil and tip in the bay leaves. Now add the ground onion paste and saute till nicely brown in colour.

Add the tomatoes and saute again till the oil separates. Add all the spices and salt to taste and mix properly.  Now, keep the masala aside.

Deseed the capsicum and cube them. Sprinkle some water on the capsicum (very imp step)

Heat a broad and shallow pan ( I prefer one with an even base) with a handle and add  a spoon full of oil, spread the oil to all corners by turning the pan. Heat the pan to a smoking point so use HIGH FLAME ONLY (it should be really very very hot) and then put the moistened capsicum in one stroke. You will see the capsicum catching fire for a few seconds. Toss the capsicum  for a minute but let it be crunchy. Remove the FLAMBEED Capsicum.

In the same pan add clarified ghee and heat it to the smoking point and quickly put in the masala and Flambe it, tip in the Flambeed Capsicum  and mix. Cook for a minute and serve immediately.

This tastes best with Naan and surely feel that you are eating an exotic preparation from a restaurant. It’s the best way to enjoy a restaurant like food in an inexpensive way.
You need practice to Flambe and one needs to take all precautions and be careful during the process. Do not try it in front of children is what I would say.
So tell me friends
IS IT NOT A GREAT WAY TO BOOST UP ONE’S SPIRITS..!!!!!!Let me know what you do to cheer up yourself..

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A few reposts for ongoing events

                                               MANGO HEARTS

                                 MINTY JACKFRUIT-RAW BANANA CUTLET  to Priya’s Hearts for St. Valentine’s Day

                               HEALTHY MULTI GRAIN MASALA POORI

 

                                                  BHARLELI VAANGI-I

                                    HYDERABADI BAGHARE BAINGAN to Anita’s Vegetable Marathon- Aubergine

                                            LEEK AND POTATO SOUP

                                            GINGERED CARROT SOUP

                                  SPINACH AND POTATO SOUP WITH ROASTED OATS sending the soups to Healthy Inspirations Event-Soups hosted by Usha at Veg Inspirations

  

 

                              DINOSAURS PASTA IN A VEGETABLE MEDLEY

             BAKED FUSILLI IN MARINARA AND HEALTHY  SPINACHY BECHAMEL SAUCE sending both the pastas to Pasta Party at Panch Pakwan

 

                                                MUGHLAI DUM ALOO

                                            MUSHROOM METHI MATAR  sending this to EFM Parathas-gravies-curries

reade more... Résuméabuiyad