Blogofyum

Food, Recipes…..garnished with memories

Archive for the month “April, 2012”

Cheap Thrills

Let it be out in the open. Today I have decided to talk about my cheap fantasies. Not all of course :P.  Lets just concentrate on food, shall we?! These are the situations I’ve always wanted to be in.Unfortunately things haven’t worked out so far and hence I feel talking it out in the open might give me a fraction of that “thrill”.

  • Two dozen friends decide to go out and your wallet is as empty as your refrigerator (it’s time to panic baby!). You pass a hat and then scrounge to finally share (the classic 1 by 2 :D). Alas its not even close to “enough” for you and your friends. Then you decide to end it in style.Ice cream! Wait, wait, wait… two six packs of creamy goodness can satisfy your friends for about two minutes! So it has to be huge quantities of watery candies. Quantity wins over quality. I like it.
  • Have two breakfasts, two lunches and a couple of dinners for about a month! 😀 I know that’s scary. I just want to see the magnitude of my appetite for food. I am not thinking of the “side-effects” though. Guess it would be apparent 😛
  • Have a satisfying meal in a dirty, not-so-clean place. Told ya! Cheap fantasies! I like cleanliness. Please don’t judge me. I keep my kitchen really clean and my mother no more complains. This fantasy takes me back to my college days. We used to have something called the ‘tapri’- a rugged, not-so-clean place, famous for tea, ghirmit (a local snack) and smoke.  It was a local hang out for most of the students.  I am allergic to smoke hence it remained a fantasy to get the taste ghirmit, in those stained plates and spoons. (I can here some eeewww’s. Nevermind)

Today, while watching television, I came across this channel showing various kinds of street food. Sometimes just looking at food makes you hungry. I am an impulsive person by nature and I believe that planning is a waste of time. I decided to make my version of this local snack and have it with a cup of tea, sitting in my balcony.

Ghirmit-is basically soaked puffed rice with some onions, tomatoes, chilies (lots), regular spices and a generous doze of lime juice. Its almost how you cook, poha or avalakki or beaten rice.

It’s a perfect healthy evening snack and works fantastic with a cup of tea.

Ghirmit- Recipe

1 tsp oil

1/2 tsp mustard seeds

1/2 tsp turmeric powder

2 cups puffed rice. Soak it for about 10 minutes and drain out all the excess water

1 large onion chopped finely

2 medium sized tomatoes

Fresh coriander

2 tsp peanuts

3-4 green chillies

1/4 cup fresh coconut

1/4 cup roasted gram dal (hurigadle in kannada)

Salt to taste

Juice one 1 lemon

Heat some oil in the pan, add mustard seeds. Once the seeds start to splutter, add onions, green chilies, peanuts and saute it for about 5 minutes. Add tomatoes, turmeric and again saute for about five minutes.

Mix the fresh coconut and the roasted gram dal in a blender. Add this paste to the onion-tomato mixture and mix well.

Add the soaked puffed rice, salt and mix it well.

Finally add chopped coriander, and just before eating add lemon juice.

Tastes best when served hot.

Oh! And don’t forget to make yourself a cup of tea.

Green Apple Pancakes

Is there anything that good food and music can’t solve? I have been listening to Adele for a week now. Loud. It’s playing in my car, on my comp, just everywhere. It’s just all up in my brain.

Her song- Rolling in the deep, reminds me of my heartbreak, which I no longer mourn. The sting is gone… and its all just sweet.

Now its like watching a movie in my head. Where me and this cute guy (its all in the mind silly! ) are the stars, we bake a nice cake (with frosting), eat it (of course) and then the best part- it gets good even during the not-so-good parts. I see myself going into the philosophical mode yet again!

Its hard to imagine how my now will someday get faded. I hope I am lucky enough to transform my now into my sweet memories later.

The now looks very promising, and sweet. Ah. Sweet!

I made some lovely green apple pancakes, and then drizzled it with generous amount of cinnamon flavored honey. I know this is not the first time in the history something like this has been made, but I do feel like a genius! 😀

I love the tartness of the granny smith apples. If you want to use red apples, be my guest!

Initially I was a bit hesitant to post this recipe as I am not very happy with the pictures, but after tasting it, I realized that not sharing this with you guys would be a crime!

Its just so simple! Perfect for a Sunday breakfast actually.

And who says pancakes cannot be made without eggs?!

This batter can be used with various other combinations. Use your kitchen brain and try something new. Trust me, you’ll end up feeling like a genius!

Again, with the syrup, you can be as creative as possible.  I just mixed some honey, cinnamon powder and a teaspoon of butter. You can go with some dark chocolate and cream (now what can be better than that?!) or just some sprinkling of powdered sugar and cinnamon powder.

Tip: To prevent the apples from getting oxidized, put the diced apples in a bowl of water with a dash of lemon.

 

I should have taken the pictures of the syrup.Duh-huh. Patience is not one of my virtues by the way. I just had to eat the pancakes with copious amounts of hot syrup.  😀

 

Green Apple Pancakes- Recipe

1 1/2 cup whole wheat flour

1/4 tsp baking powder

2 tsp green apple crush/apple or any other fruit juice

3/4 cup curd

3 tsp brown sugar

2 green apples, peeled and grated

1 tsp vanilla extract

2 tsp butter

For the Honey Cinnamon syrup

4 tsp Hoeny

1 tsp cinnamon powder

1 tsp butter

Sift the wheat flour with baking powder. Mix the wet ingredients together and then add the dry ingredients to it. Mix it well.

In a pan, add about 4-5 spoons of batter (makes the pancakes thick and fluffy) and spread it. Once the side turns brown, flip the pancake and cook for about 2 mins. Add some butter to enhance the color of the pancake.

For the syrup- Mix honey with some cinnamon powder and butter, and just simmer it for about 2-3 minutes.

Pour it generously over the pancakes.

 

Trust me on this one- you will LOVE these!

More to come… 🙂

 

Barley and Peanut Salad

I am in a mood to teach. How about a quick lesson on my newest food find? Are you game? Ok! I am going to drop some knowledge.

Barley is a cereal grain derived form a grass known as Hordeum Vulgare.  It is majorly grown in Germany, France and Russia. It has its roots in the Palestine.

It has a beautiful nutty flavor and a slight crunch, also its super-duper healthy which keeps you full for hours together. You’ll have to trust me on this one because its rather impossible to keep me full for hours. Its rich in fibre and protein.

Since I have had too much of sweets and fried stuff last week I decided to make a light and healthy barley salad. Without oil.  I know!!! That must be something!

Ok I know what you’re thinking. How do I cook barley?! Right?!

I was getting there!

The best way too cook barley is to soak it overnight and then pressure cook it for about ten minutes. It takes very less time to cook.  Since I am using it in a salad, I’d like to retain the crunchy and chewy texture of barley, hence used the soaked barley.

There is no recipe as such for this salad. One can be as creative as possible. I’ve used some bell peppers, spring onions, roasted peanuts and pomegranates fresh coriander, a generous doze of  lemon juice, salt and pepper. The whole idea is to keep this salad light and colorful.

 

 

Mix all the ingredients in a bowl and there you go! It’s a perfect side dish, or may be even a midnight snack.

 

So, look around for some barely and try this dish sometime. It’s totally worth it. 🙂

 

More to come… 🙂

 

Pasta With Beetroot Pesto

Hello Everyone!

I am back from a big fat Indian wedding and I haven’t had that much to eat in a while. You dress up, look (try)  all pretty, smile at everyone, and eat! What a wonderful life isn’t it?

Are you a good secret keeper? I’m sure you are! I lack the ability to try something new with confidence.  Most of the times the ingredient completely flips me out. Like reaaaallly. One of my friend who reads my blog regularly (Thank you very much), asked me for a recipe with beetroot.

I am not too sure if its just me, but when people ask for something in particular, I like to take them my surprise! Like completely knock them off their socks! You know what I mean?!

I just LOVE beetroot! It beet puts me back on a conveyor belt to some random childhood memories.

One of the things that fascinated me about beetroot was its color and its ability to turn everything around it pink! I loved pink curd rice! 😀 That was just curd rice mixed with beetroot palya/sabji. Joys of having simple things in life! Priceless.

Into the oven....

For the Pesto I used the ingredients which were readily available at home.  Being a true Bangalorean, I follow the concept of “swalpa adjust maadi” which means to adjust a bit.  No compromise as far as the taste is concerned though.  So I used almonds (instead of pine nuts) and fresh coriander (instead of parsley/basil). You can also use vinegar to balance out the sweetness of the beetroot.

For the pesto...

Pesto...

Oh yes! I haven’t used cheese in the recipe at all.  For a person who gorges on sweets and anything fatty, that’s surely an achievement. Applause please! Thank you very much 😀

Pasta with Beetroot Pesto

 

PASTA WITH BEETROOT PESTO – RECIPE

For the Pesto

1 Large Beetroot

5-6 cloves of garlic

Freshly ground pepper

2 tsp Olive oil

1 tsp dried oregano

1/2 cup fresh coriander

2 tsp Vinegar

5-6 Almonds

Salt to taste

1 large bowl boiled pasta.

Roast the beetroot with pepper, garlic, salt and some olive oil for about 10 minutes in the microwave. Blend in the roasted ingredients with coriander and almonds. The beetroot pesto is ready.

Mix the pesto with boiled pasta, and enjoy in piping hot.

 

More to come 🙂

 

Potato and Pumpkin Curry

I have finally started with driving a four-wheeler. That calls for an applause. Thank you very much. I am thoroughly enjoying the zip-zap-zoom! Two interesting things- My dad gets nervous, although he hates to admit it and my mom hold’s the seat belts the way one holds it in an amusement ride :D.

After one and a half months of blogging, I have some requests from my readers! Yay! I am overjoyed! Thank you so much!

The other day I was just having a conversation with my 15 year old cousin who happens to be a regular reader of blogofyum and he reminded me that I haven’t put up any main-course recipe. Here’s a reason why. My day starts at 5 am, I reach my work place by 7:45 and I am back by 5 in the evening. My mom packs my lunch and when I get back I generally bake or make something that is quick.  Dinner is not an elaborate affair on weekdays.

I was planning to make  Potato and Pumpkin Curry for lunch but ended up making it  for breakfast. That’s how good it is. Have it with rice, hot-parathas or phulkas. Choice is totally yours.

Tomatoes.. for tartness

Making this curry is a simple process.  It’s packed with whole lot of Indian flavors. Cumin, coriander, asefoetida, nigella, carom, fennel, turmeric, red chili powder and the quintessential garam masala.

Just stand in front of the stove, saute the potatoes and pumkin with spices, think some thoughts, stir, taste, stir. That’s it.

I like the sweet and spicy combination, thanks to my initial years in Gujarat. If you are not too fond of sweet-spicy, then avoid sugar.

 Just make it happen in your kitchen and you’ll understand 🙂

POTATO AND PUMPKIN CURRY- RECIPE 

2 medium sized potatoes, peeled and cut into big chunks.

1 cup pumpkin, cut into big chunks

2 medium sized tomatoes, chopped

1 tsp mustard seeds

1 tsp cumin seeds

1/2 tsp Nigella (kalonji) seeds

1/2 tsp carom seeds

1/2 tsp fenugreek seeds

1/2 tsp turmeric

2 Bay leaves

1 tsp red chili powder

a pinch of asefoetida

1 tsp garam masala

1 tsp jeera powder

1 tsp dhania powder

2 tsp sugar

1/2 tsp mustard oil

1/2 ghee or clarified butter

Salt to taste

Heat the pan, add oil and ghee. Once it heats up add the spices (mustard,cumin,carom,bay leaves, asefoetida,fennel, fenugreek and nigella). Add the potatoes,  pumpkin, some water  and cook till they are soft.

Add the rest of the spices and simmer for 5-6 minutes. Add fresh coriander and serve with hot rotis/phulkas/parathas/jeera rice.

Spicy Lemon and Date Spread

There are days when I feel like eating something of a particular color. Now is that weird? Really?  Sometimes I feel like eating something green (spinach) or red (beetroot). Today it was brown.  I was thinking of making some really nice, rich, moist triple chocolate cake, but its getting so hot here in Bangalore that I just dropped the idea. I know! I know! Nothing should come in between you and your dreams. Alright! I am lazy and I need something super-quick.

Its a boon to have a huge garden in a city like Bangalore. My mom had plucked a few fresh limes from the garden, I had some bread! No thank you! I like my nutella, just like that! 😀

By the way I still feel like eating something brown. Dates may be?!

This spread can be made in a jiffy and it tastes something like, you’ve never tasted before. It’s sweet, sour and spicy.

The Ingredients

Hey do you know the game of “guess the ingredients?” 😀  I play that quite often with my cousins.  It’s fun! May be you should try it sometime. You will be a total winner with this!

And it's ready!

 

SPICY LEMON AND DATE SPREAD- RECIPE

1 cup seedless dates

2 green chilies

Juice of 1 lemon

Lemon zest

1 tsp salt

1/2 tsp olive oil

Water

 

Cook the dates until soft. Keep adding the water, just enough to cook. Blend the dates and chili with some salt and olive oil. Add the lemon juice and zest.

This spread works great with bread, and crackers.

 

Have a great day 🙂

 

Post Navigation