Blogging and especially food blogging pave a way for many interesting and amusing suggestions and requests from the readers.When i was a novice(no i haven’t  graduated yet….it’s just that i am less novice now)to internet and blogging,i started with compiling recipes sans any pics.Then one fine day i got a comment from one reader ,that it would be great if i try to post some pictures.Hmmm..i gave it a second thought,then third,then fourth….but was unable to decide how and which way to proceed.Then finally with help of my hubby and some sweet bloggers  around, i started posting pics. Things were moving smoothly when over a casual talk with SK (my bro-in-law)i came to know about the pathetic food situation at the place where he resides currently.With no pampering mother,sis-in-laws and cheap- on- pocket- real- Indian- food around,things were surely bad for him.I wondered why he can’t cook his food,when there are recipes of almost all of his favourite food on my blog.

After lots of  Formal systematic questioning (interrogation ) ,i got an answer that he is better at following instructions if  he actually views how the food is cooked or at least the step by step pics are provided . Why? coz the terms like salt as per taste, or cook till done ,sounds so vague to the person who is new to all this lingo

Hmmmm….so what i did? I clicked pics at every important stage of cooking(like many wonderful bloggers do) and noted exact measurements of everything that went into making this wonderful Tomato soup,the recipe of which is very close to of Mansi’s Restaurant style tomato soup.

I tried to be as precised as possible(but alas i still couldn’t provide EXACCCCT measurement of salt). Anyways here we go to make this delicious soup

Ingredients

• Tomatoes (red and ripe) 6-8 ( I used 7 medium sized as seen in pic)
• Onion 1 big size or 1 and half medium sized
• 3 cloves (laung)
• 3 whole black pepper(or less than 1/4 small tsp powdered black pepper)
• 1 bay leaf (tejpatta)
• 5 cloves of garlic
• 1/2 inch of dalchini or even less(optional if you don’t have it)
• 1-2 tsp of butter(depends upon your preference)more the butter,more the flavor and more the calories
• Salt as per taste
• Red chilly powder less than 1/4 tspn(or adjust as per your taste but always add red chilly powder  after whole soup is ready)
• Water 1 and half+ 2 glass (1 1/2 for boiling tomatoes and 2 glass after straining soup)
• Sugar 1 and half tsp (taste and adjust more or less)

Method:

• Wash tomatoes, peel garlic and peel and chop onions and set aside cloves,peppers,tejpata
• Now in a huge pot or pan(if making more than 3 bowls of soup) or in pressure cooker if making less quantity, add butter and let it melt
• Add tejpatta,cloves,black pepper and chopped onion along with cloves of garlic and saute it just for a minute(do not brown it,just pinkish as in pic)

• Add chopped tomatoes

• Add water just above the level of tomatoes(approximately 1 and half glass)

• Cover the lid and let it boil for at least 25 minutes,or if using pressure cooker, close the lid and when first whistle is heard,put it on low flame for about 6-8 minutes
• It will look mushy and you can see the skin of tomatoes getting separated

• Now let it cool ,and then grind it(DO NOT FORGET TO REMOVE TEJPATTA BEFORE GRINDING AND IF YOUR BLENDER IS NOT STURDY ONE YOU CAN REMOVE LAUNG,DALCHINI AND BlACK PEPPER TOO BEFORE GRINDING) till smooth paste like consistency is obtained
• Strain it in soup strainer or colander ,directly above the pan or cooker in which you will cook,and rub it and keep squeezing with spoon or palm of your hand since the paste is thick,so this is compulsory,if your soup strainer has thin mesh like the one i have



• Now add approx. 2 glasses of water and let it boil again for about 8 -10 minutes,when you get the desired consistency ,add the salt ,red chilly powder and sugar and mix it well till sugar dissolves.If you find it too thick and still raw smelling,then add half glass of water and let it simmer for some more time

• Keep tasting and seasoning it till u get the right balance of taste.
• You can have it with fried bread pieces or garlic bread or simply roasted bread(butter it first and roast it in MW or on griddle)

And here is how it looked when Sk recreated the same in his Kitchen .Drum rolls plssssss

I must say,Sk u did an splendid job !

Ps:

• IF you find the procedure lengthy, you can simply add all the ingredients except butter,salt and red chilly pwdr, in pressure cooker,add water above the level of tomatoes and close the lid,cook it as told, cool, grind, and after straining, melt butter in pan and add strained soup,mix well for few seconds and then add water and cook for 10 minutes
• If the soup get spicier than what you expect,add some fresh cream(2 tspn) or milk (1/2 cup) and some more sugar if soup gets more diluted ,keep it for boiling for some more time,or add 1-2 spoon of cornflour in half cup water and mix it and add this to boiling soup and let it simmer for about 2 minutes

Since i made this specially for Sk,so obviously it goes to our Just For You event

And this is my humble entry for the magnificent Click January~Red of Jugalbandi

Memories are myopic? Are they?? Well i don’t completely agree to this belief,since i am amongst those who dwell in beautiful past.I hate to look at reprehensible stuff around me,but unfortunately i am always forced to throw myself in pits of gloom,corruption,political vested interests and rising prices and declining bank balances.Pity ,i can’t turn my eyes off the budging ugly head of terrorism and hatred but i wish i was allowed to be self occupied ,innocent,energetic and bubbly kid forever and ever and ever!
Well, i donot wear wishbones where my backbone ought to be,i am as practical as a person is supposed to be,but still there are moments when i simply loathe growing up , coz no longer i enjoy the simple blisses of life as i did when life was all about toys and plays,friends and laughter,school and homeworks, Chuppa chuppi and chor police …two most fav. games of India’s EX-Kids….yes today’s generation is just not interested in such OUTDATED outdoor GAMES,when they have fancy gizmos to fiddle around for their amusements
Sincerely ,how many of you remember chasing your friends behind the nook and corners of houses to do a THAPI(patting the wall to declare out),or during blind buff.How many of you still cherish the memories of climbing the trees of neighbours to pluck the mangoes or guavas?Despite  a load of fruits being omnipresent at your home courtesy to your father ,doesn’t those secretly PLUCKED mangoes tasted much sweeter??
How many of you hid the bruised knee or elbows from your parents ,so that they don’t come to know about your adventure of climbing to a roof to get back that shuttlecock which almost always landed to the neighbour’s roof?
Is anyone still nostalgic about the so called DOLL’s wedding,a trip to a neighbouring park with friends,breaking glass window panes with your cricket balls,or that triumphant shout when you got hold of that kite at some higher branch of tree,the non ending talks with your friends at a terrace ,sharing your innermost joys and woes?The Group studies,the nights that were spend awake studying at some friend’s place with many rounds of milk ,tea  and snacks by the lovely aunts.The freaking feeling of going dud in exams ,or the most peaceful feeling in the world when you handed the last exam answer paper to your teacher?
The celebration of clearing exams ,at some roadside restaurant with menu of DOsa,pavbhaji or even Vadapav,when you were surviving on shoestring budget.The shrieks(of joy) of friends in hostel when you carried some home made Gaajar ka halwa or Ladoos,which your mother packed for them,so that the poor things do not miss their family on festivals.Those silly fears,ridiculous fights,melodramatic patch ups,all in all a great life !
Sigh,i still long for those days? Do you??
My mind was flooded with nostalgic memories ,since i made this Prasad rice and Bhee patata(lotus stem and potato curry)The reason?? Well because of two reasons….one that this preparation is generally distributed at Langars and they taste awesome, and secondly this lunch enjoyed the numero Uno position during marriage ceremonies in Sindhis,few decades back,when there was no trend of Buffet Lunch or Dinner as such.The marriage ceremony was held in simple way,with just biscuits and Sherbets or tea.But yes, Relatives and neighbours were included into the joyous atmosphere by sharing this Bheepatata and Degh Waara chaanwara.Huge(and i mean HUGE) Iron or aluminum pots or containers  were kept outside on logs of wood,or coal(sighri) or stove,and a generous quantity of rice and curry was cooked on it . It was called DEGH.The same was then distributed in the family,relatives and neighbors to share the joy of marriage.

So let me share, how i made this most wonderful Sindhi curry and rice combination.The above thali consists of Degh waara Chaanwara(spiced rice),Bheepatata (lotus stem and potato curry),Gulabjamuns, Roti(flatbread),Sindhi Papad,Ghogroon ji khatain(Turnip pickle), and KABABS(crispies made from rice flour)

For Rice:

Ingredients:

• 2 cup basmati rice or any brand that you generally use(i didn’t used basmati)
• 1tiny (1″) piece of cinnamon
• 2 tsp of oil(less will do)
• 2 cloves
• 1 whole black cardamom(vado photo or black elaichi)
• 2 -3 blackpeppers(whole)
• 1 Bayleaf (tejpatta)
• Approximately 4 and half cups of water(you may need more or less depending upon the type of rice and its quality)
• Few drops of orange food colour(optional)
• Salt as per taste

• Pick and rinse rice few times with water ,till water runs clear
• Let the rice soak in water for about half hour(or 15 minutes if using Basmati)
• In a heavy bottom pan,Add 2 tspn of oil,and put all the whole spices and stir fry for few seconds
• Add rice and salt and mix gently
• Add water(almost double the quantity of rice) and few drops of orange colour(optional).Mix well,allow it to boil and then simmer.Cover it with lid,and gently mix it for one or two times after some time(2 minutes or so)
• Cook till rice grains are cooked from the core,and all water is evaporated
• Serve hot with Bhee patata curry

For Bhee patata(lotus stem and potato curry)

Ingredients:

• 2 Potatoes -Do not peel the skin.Just clean the surface thoroughly and if needed soak whole potatoes in warm water for few minutes and then gently scrap any mud residues).You can go ahead and peel it too if the skin is not clean enough
• Lotus stem(roots) or Bhee.Here again thoroughly wash the stem and get rid of the mud.The pores of stem ,if still muddy,could be cleaned with tooth picks,or again soak them in warm water and hold them under running tap for few seconds to wash away any residual mud. Depending upon the size and thickness ,you might need about 8-10 ,1″ thick  pieces of bhee.And don’t forget to slice them slantly
• 1  Onion (medium sized)
• 2 tomatoes
• 1 small brinjal (use half  brinjal if it is big sized)
• Shelled green peas,a handful
• Ginger about 1″
• Green chillies 2-3 depending upon your taste
• 1 /4 tspn Garam Masala
• 1/2 tsp Turmeric powder
• 1 tsp Dhania Powder
• 1/2 tsp Jeera powder
• Salt to Taste
• 2-4  tspn Oil
• Fresh coriander leaves for garnishing

Method:

• Clean and cut bhee into slanting slices and pressure cook them with some salt and water till 2 whistles are heard(If the bhee quality is really good,it will be soft in just one whistle,so be aware).
• Remove the bhee from cooker and place aside.Clean the potaotes and cut them into large chunks.Wash and add salt and keep it aside for few minutes,taking care not to let them blacken(soak them in water in case they start turning black and you still are not ready to put them into curry)
• In same pressure cooker,add 2 -4 tspn of oil(depending upon your health consciousness),and saute chopped onions
• When onions turn pinkish,add chopped brinjal(with skin) and saute it till the mixture is brown in colour
• Add chopped tomatoes,salt ,chopped green chillies,ginger and all dry masalas
• Stir fry it for some more time and add potatoes and bhee and mix them very well.Add few spoons of water if the mixture is too dry
• Fry them for atleast 2 minutes(keep adding some water if mixture sticks to the bottom of cooker) and then add water(above the surface of bhee and potato mixture) and shelled peas
• Close the lid of cooker and wait for one whistle.Put the gas on sim for a minute or so and then put off the gas
• Check for the seasoning and consistency of gravy and adjust according to your taste
• Garnish with fresh coriander leaves and enjoy it with piping hot rice

Well i am not worrying about what i ate between New year and Christmas 2008,but i am Sharing some of my Favorites,amongst the numerous food recipes that i shared with you all during the year 2008

Being a Hard core Foodie, it is really tough to select just a few,but still walking down the memory lane,i am picking up some real all- time -favorites- of- mine.And yes,Don’t expect just healthy ones, coz i  am …and will always remain, partial towards street food

So lets begin….

The Two breakfast items that i will prefer any day are:

Dal Pakwan

or Sael(seyal) Pao

An ideal lunch for me could be an option between :

Kadhi chaawal

Or Varriyun(wadi) Patata

Or the simplest lunch,Dodo with buttermilk

If at all i need to snack in during evening,i will, without pondering ,choose between ……what else but Paanipuri

or Batar Papdi

Dinner could be some rice and dal combinations like:

Saayi Dal,rice and karela stir fried

or a perfect meal

or simply this one:

I am not a dessert person but still can have few scoops of lovely  falooda

That’s my Ideal menu combination for any special day.What about yours?? Do share some FOOD THOUGHTS with me.Share with me how would you like to Ring in New year(in terms of food of course)

And Wishing Every one, landing on this page…A Very Happy New Year.May you and your family enjoy all the Joys of World,through out the year(and many more years to come)

This goes to Srivalli’s “Best Of year 2008” Event ,wherein she invited “all fellow bloggers  to share their “Year’s Best” in an event that does not require you to cook, click foodie pictures, anything. Just doing a recap of your own sweet blog.“

Keep cooking,keep smiling and be in touch

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Few days back i was STUDYING with my kid and preparing him for his exams.And all the mothers(ok.. fathers too) know how many questions are bounced at us by our little wonders ,during such study sessions

So while revising his Gk syllabus he asked me what does goats eat….I replied Grass

Pat came another question….Then why its mutton is called NON-VEG ??

Ahem ..i was boggled for few seconds ,then i composed myself and answered him that Goat is veg. (herbivores) but people who eat its meat are called Non-vegetarians.And if you think he was satisfied with this answer and that he didn’t bombarded me with more questions then  probably you haven’t yet came across a six year old lad

Amused by the topic he started,my mind wandered to one of the email that i got from a visitor of my blog ,and i, like a  weirdo started searching for the mail with eye catching recipe named “Vegetarian Fish “.

This is a recipe from Uncle Basantlal Nagdev, who has posted more than 100 recipes on Orkut, and many of his creations are lying in my (email) Inbox too.After trying this recipe ,be assured that i will experiment with more of his recipes and will gradually share them with all of you

So for now,here is the Recipe of FISH which is made from Arbi(Kachaalu) ,it looked like fish( well umm …almost) ,tasted like fish and come to think of it that my kitchen too smelled FISHY

Ingredients:-

• 250 gms. Arbi (Kachalu /Taro/Colo cassia root),boiled and mashed.
• 1 tbsp ginger-garlic paste
• 1/2 tsp green chilly paste
• 3 tsp. tamarind (imli) paste or freshly squeezed lemon juice of 1 lemon(or more)
• Salt as per taste
• Black peppers  to make eyes of fish
• 1/2 cup fresh bread slices (crumbled)
• Rava (Sooji) to coat the “fish”
• Red chilly powder ,Amchoor powder and /or chaat masala to sprinkle

Method:

• Boil Arbi with enough of water and 1 tspn of salt till 2 whistles of pressure cooker(or if in pan, boil them till cooked)
• Peel and mash the arbi,and add bread crumbs,salt,ginger garlic paste,green chilly paste and tamarind paste or lemon juice
• Mix very well,if the mixture is sticky ,apply some water or oil
• Take a small portion of this mixture and shape it into FISH LIKE(or you can give any shape you like)
• Place black peppers  in place of “eye”
• Coat with Rava and shallow fry till light golden. Sprinkle some “chaat masala”, red chilly powder and amchur (dry mango powder)
• Enjoy this Veg. Fish with rings of onion, tomato slices, chutney/sauce.

Ps:Uncle Ji i hope i had done justice to your creation and not made a mess of it

Other recipe of Arbi

Kachalu

Other Guest recipes:

Daag Bhat

Dhaas Karela

Mirani Khichdi

China Grass  or Agar Agar is nothing but a Vegetable ‘gelatine’ derived from a number of seaweeds (Gelidium amansii) which are processed by boiling and drying. Agar-agar is used as a quick-setting base for many sweets and desserts in Asia. Refrigerators are a luxury many people in Asia do not have, and agar-agar’s chief advantage is that it will set without refrigeration and not melt down in tropical heat. It is also used as a finishing glaze.(Source Asia Food Glossary )

It is available in powdered form or as dried strands.While using strands ,always cut the strands into small pieces(with pair of kitchen scissors) and soak them in water for 10-15 min.

This is a base recipe of China grass and my Mother makes it this way.You can try out different versions,varying from adding nuts, to fruits etc.One beautiful way of having this pudding is given here at Mishmash

And this goes without saying that this China grass recipe is of  my Mother,but this time it was my Younger sister who made it, and i just clicked it gleefully

Ingredients:

• Milk about 11/2 liter (yields approx five cups like above)
• Agar agar strands 1 packet ( Generally of 10 gms)
• Sugar as per taste(Mom just added 5 tsp, and it was sweet enough for diabetic people in family,but you can add more)
• Water 1 cup
• Cardamom pods(choti elaichi) 4-5
• Nuts to garnish

Method:

• Cut the strands into an inch long pieces(or even smaller) and soak them in water for about 10-20 minutes
• Meanwhile keep the milk for boiling ,add cardamoms and let the milk reduce by approx. 600  ml( that means there should be less than 1 lit milk remaining)
• Squeeze out agar agar to remove water.Alternatively you can soak it in about a cup of warm milk and then use that mix to pour in boiling milk,without straining.Subtract that one cup of milk from 11/2 lit milk,which is kept for boiling.
  
• Let it simmer and cook till fully dissolved(if needed i.e if there are lumps, you can strain it at this step too)
• Add sugar and keep on stirring till thick rabri like consistency is achieved.This could take anywhere between 2-5 minutes so keep on checking
• Pour this mixture into ice cream cups or bowls or molds and let it cool and GEL at room temperature. Sprinkle nuts like almonds, walnuts and /or kishmish (raisins) ,charoli(chironji) etc.Again you can spread it on Flat plate(thali) and after setting ,cut it into squares.
• Chill it in refrigerator and enjoy it cold or at room temperature

Since this pudding is purely white, off it goes to Lubna’s  Yummy Food ,where she is hosting this month’s FOOD IN COLOR-WHITE ……event, brainchild of Sunshinemom of TONGUETICKLERS

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