So(y), so good - Scrambled Tofu

In one of the magazines I picked up on the flight back home there was a lovely sounding recipe for scrambled tofu. To be honest tofu and I aren't the best of friends. Considering the darn thing is nothing short of a superfood though, I grudgingly send out invitations for dinner now and then.

But first thing in the morning? Could my husband and I prove to be gracious hosts? A closer look and I saw tofu would be accompanied by pesto and mushrooms. Now those I could handle any time of the day. So we had our little brunch party and whaddaya know, a good time was had by all.

This is a great recipe for a vegetarian brunch menu. It tastes so good you won't know you are eating three vegetables (AND tofu)!

SCRAMBLED TOFU WITH PESTO
(adapted from Food & Wine, January'08)
(serves 2-3)
2-3 fingerling or small new potatoes, scrubbed and peeled
1 cup mushrooms, thickly sliced
1 1/2 cups firm tofu, drained, patted dry and cut into 1/2 inch cubes
1/4 cup roasted red pepper, sliced*
shredded cheese (omit for a vegan version)
2 tsp prepared pesto
salt and pepper to taste
1 tbsp extra virgin olive oil

Cook potatoes in boiling water until tender. Drain and slice 3/4 inch thick. In a large non stick skillet heat oil until shimmering. Add potatoes and cook over medium heat until lightly browned.
Add mushrooms, season with salt and pepper and cook stirring occasionally until browned. Add roasted pepper and tofu. Season again lightly. Cook, stirring and lightly mashing tofu until all ingredients are well combined.

Top with pesto and cheese. Stir to melt cheese. Transfer to a plate and serve with crusty bread.

* If you don't have roasted red pepper omit or saute fresh bell pepper instead. But it is a handy thing to have - adds great flavor to sandwiches, pastas or salads.
* This goes to WBB - Soy hosted by Rajitha of Hunger Pangs

CLICKETY CLICK
This month's Click focuses on the ever challenging theme of liquids and one of the judges is none other than yours truly. Which is ironical because I steer away from photographing them (it's capturing the right light but NOT getting the reflection that brings me to tears) So go on and click away. I'd love to get some pointers.

Happy New Year!

I am back from my trip; it was a much needed, completely relaxing vacation that I enjoyed so much I am finding it hard to get back to work! But it is the 2nd of January and I have no excuse left. So nose to the grindstone. Meanwhile here's wishing all of you a happy, healthy and peaceful 2008. I promise to get back to blogging soon.

Treasure Hunt - Green Tuvar

One look at the authentic 'vadu mangu' pickle, Punjabi vadis and dhanraj chillies in the local Indian store and my in laws were floored! Shopping for groceries became more of a treasure hunt. They took their time strolling through the store and searching every nook for an edible surprise.

I'd never have noticed the packet of green pigeon peas (tuvar lilva) had my mother in law not zeroed on it. Green tuvar is a seasonal (monsoon) produce and I haven't had the opportunity to eat it in years. Sometimes it takes a different perspective to show us things in a new light.

Just like this month's JFI host, Linda whose curiosity and enthusiasm about Indian cuisine makes me look at it with renewed appreciation.

GREEN TUR UPKARI (Pigeon Peas Stir fry)
1 cup green pigeon peas
1/4 tsp mustard seeds
a pinch of asafetida
1-2 green chillies, slit
1 red chilli, halved
oil
salt to taste
grated coconut and finely chopped cilantro

Defrost peas in the microwave (or set to thaw an hour before).

Heat oil in a sauce pan. Add mustard seeds, chillies and asafetida. Add the peas and just enough water to cook them. Season to taste. Top with grated coconut and cilantro and serve.

* Any gourd (snake, ridge etc) or potato works well in combination with the peas. They make a good addition to khichdi and pulao too.

Better late than never Chana Kebabs

This was going to be my entry for Suganya's wonderful event, Vegan Ventures but work interfered. Breaking all blogging rules (hopefully the Union Leader will protect me!), I am still posting the recipe because it's just so delicious and easy. What's a few days here and there when good food is at stake hmm? So here are my better late than never chana kebabs.

The recipe is from my sister in law (yes, I steal from her and she still shares recipes with me!) It's very flexible - the chana and potato are the only essential ingredients and you can pretty much play around with the rest.

KALA CHANA KEBAB (Black Garbanzo Kebab)
(recipe from my sister in law)
(makes 9-10)
3/4 cup kala chana*
1 large potato, boiled
1/2 tsp coriander powder
red chilli powder to taste
1/2 tsp tandoori masala/ garam masala etc.
1 small onion, finely chopped
2 tbsp cilantro, finely chopped
enough bread crumbs, corn flour, semolina etc. for binding*
salt
oil for frying

Soak chana in 2 cups of water overnight or for 5-6 hours. Combine with just enough water to cook. In a pressure cooker or sauce pan cook chana till soft. It is actually convenient to cook them to mush unless you prefer a workout for your arms! Drain excess water if any.

Mash chana and potato. Add all ingredients except oil and mix until well blended. Adjust seasoning. Shape mixture into round patties and shallow fry in oil until well browned.

Serve hot with ketchup or green chutney.

* Use black beans or white garbanzo for a different flavor
* I dredge the kebabs lightly in semolina to get a crispy top.

Back to basics - Garam Masala

Up until a few years ago if I came across a recipe with garam masala as an ingredient, I'd just open a packet at random and toss in a teaspoon. Then I'd wonder why the dish never tasted authentic enough.

Enlightenment finally dawned with the help of Madhur Jaffrey. When I got her book for the first time and browsed through the glossary, I realized I was doing everything wrong. Make your own garam masala and make it fresh were Jaffrey's first instructions. Why? Because packaged garam masala contains more of the cheaper spices like cumin and coriander instead of the expensive ones like cardamom and cloves. So much for authenticity!

Since then I use the masala liberally whenever a recipe calls for it. Sometimes even if the recipe doesn't call for it because I love the aroma! There are a few things I am grateful to Jaffrey for - teaching me to eat turnips for example, or making the perfect rogan josh but this garam masala tops the list by far.

GARAM MASALA
(adapted from this recipe by Madhur Jaffrey)
(makes about 3 tbsps)
1 tbsp cardamom seeds
1 2" cinnamon
1 tsp black cumin (shahjeera)
1 tsp cloves
1 tsp peppercorns
1/4 nutmeg

Powder spices in a clean, dry coffee or spice grinder until smooth. Store in an airtight container in a cool, dry place.

* In Prashad, Jiggs Kalra has a separate garam masala for curries, meat and mild dishes! It has either fennel, mace, ginger etc. Similarly Sanjeev Kapoor adds large cardamom (badi elaichi). All are aromatic spices and I am sure one can play around for combinations. In my opinion, those spices are good-to-add while the above six are must-add.

Recipes with this garam masala -
Pindi Chana
Paneer Tawa Masala
Hara Cholia Te Paneer

* Entry for A Spoonful of Christmas hosted by Zlamushka's Spciy Kitchen

Get together grub - Gobi ka Kheema

This Diwali was over before we knew it. For the first time we had many family and friends close by so we were busy either hosting a party or going to one. At one such dinner we were served a dish that not only tasted great but sounded it too - Gobi ka kheema.

My immediate thought was to get the recipe so I could blog about it! But the party was a raucous and chaotic affair and finding a quiet moment with the host was out of question.

Coming home, I googled for the recipe and after a couple of hits and misses with soy chunks and paneer, landed on this page. The recipe seemed a close approximation of what I had eaten. I modified it a little and relished the dish all over again. If you want to steer clear of koftas and paneer for your next party, give this kheema a shot. You won't be disappointed.

GOBI KA KHEEMA (Minced Cauliflower)
(adapted from this recipe)
(serves 2-3 as a main)
1 medium cauliflower
1-2 bay leaves
1/2 tsp cumin seeds
1-2 onions, grated or pulsed in a blender
1 tsp ginger garlic paste
2-3 tomatoes, blanched & pureed*
1/2 cup peas
1/2 tsp red chilli powder
1/2 tsp garam masala
salt to taste
oil
1 tbsp cream (optional) and finely chopped cilantro for garnish

Separate cauliflower into large florets and grate coarsely in a food processor or by hand. Heat oil in a saucepan. Add cauliflower and saute for 8-10 minutes. Continue sauteeing until the florets turn golden brown. Set aside.

Heat oil and add bay leaf and cumin seeds. When seeds sizzle, add grated onion. Stir for a few minutes then add ginger garlic paste. Continue stirring until onions lose moisture completely and don't smell raw.

Reduce heat and add tomato puree. Mix well. Add chilli powder and peas. Season to taste.

When gravy starts to simmer, add cauliflower. Ensure it is well coated with spices. Cook for 5-7 minutes on moderate heat to reduce sauce. Add garam masala and mix well. Garnish with cilantro and top with cream if preferred. Serve hot with naan or paratha.

* I used this tomato gravy. I have written about it before - it's pure magic!
* The kheema got me thinking about its potential uses. A little binding with flour and one could use it to make meatballs, tikkis or add to a pulao.

Clicking Noodles

Last month I didn't get the time to shoot eggs but this time I was determined to make it to Click. So here is some spinach & chives linguine for you. This is right now one of my favorite products at Trader Joe's. I am not paid by TJs for advertisement but I really wouldn't mind it since I love almost everything they stock :-)

Let there be 'peas'

This dish has many, many memories attached to it. On our annual trips to Goa, we couldn't eat fish until we had visited all temples. And it invariably used to be a short trip because we had to head to my uncle's home soon after. So consider this -
seafood lovers + seafood paradise + (4 to 5 temples x 1-2 rituals each) - no seafood = really cranky seafood lovers!!

I am exaggerating of course. It wasn't that bad. Contrary to popular perception Goa has amazing vegetarian fare to offer and we didn't feel deprived at all. I remember we used to eat this peas curry with freshly baked buns and it was sheer bliss! Goa's bread deserves a post of its own. Poetry can be written on the subject and it would still not be enough. (See Mahek's post).

This curry is an example of how legumes are cooked in the region of Malwan/ Goa. Roasted coconut, use of whole spices like cinnamon & cloves and the distinct lack of bedgi chillies sets this cuisine apart from its Kanara counterparts (though there are exceptions on both sides, so no angry emails please!).

The recipe is a specialty of my mother's side and my 'maushi' (aunt) especially excels in making it. When family get togethers had to be strictly vegetarian, 'hirvya vatanyachi amti' was the unanimous choice. Only my aunt insisted on calling it 'popti vatanyachi amti' (parrot green peas curry)!

HIRVYA VATANYACHI AMTI (Green Peas Curry)
(serves 2-3)
1 cup dry green peas*
1/2 of a medium onion, chopped
1/2 tsp tamarind paste or 3-4 kokum
salt to taste
Masala -
1/2 tsp oil
1 1/2 tbsp coriander seeds
5-6 peppercorns
3-4 dried red chillies
1" cinnamon
2 cloves
3/4 cup grated coconut
remaining 1/2 of onion, sliced
Seasoning -
mustard seeds
curry leaves
asafetida
oil

Soak green peas in water overnight. Drain and add just enough water to submerge. Combine with chopped onion and cook until soft (but holding their shape). Set aside.

Heat oil in a skillet and roast the coriander seeds, chillies, cinnamon, cloves and peppercorns. Set aside. Add sliced onion and coconut and roast till golden. Grind everything to smooth paste with a little water.

Heat a sauce pan with oil. Add mustard seeds, curry leaves and asafetida. Add cooked peas and masala. Adjust consistency of the curry with water and still until everything is well combined.

Add tamarind/ kokum and season to taste. Bring to a boil and serve with bread, these buns or rice.

* You can use fresh green peas too, if you find the non sweet kind
* This masala is very versatile; use it for 'chawli' (black eyed peas), 'moong' (green gram sprouts) and the other famous dish from the region - 'kale vatane' (dry black peas)

More power to 'Powerless' Cooking - Rasayan

When EC's mixer went on the fritz for a few days what did she do about it? Start a blog event of course! 'Powerless cooking' is an one-off event that she is hosting to encourage us to cook without the aid of electrical appliances.

Since most of the recipes on this blog begin with the words "grind the coconut to a smooth paste", you'd think I'd be at a loss here. Not so. There a few dishes in our cuisine that not only do not require grinding, but in fact do not require any cooking at all (yes, that's what I said). They were meant for the sultry summer days when working behind a stove was difficult for the woman of the house. And they were usually yogurt or milk based to cool the body.

EC has allowed us the use of electric stoves, but I decided to challenge myself further and make a no-cook dish ie. no switching on the stove. Rasayan came to mind immediately - a kheer made with coconut milk and fruit. If that isn't different enough, it has jaggery instead of sugar for added exoticism.

KHARBUZA RASAYAN (Honey dew melon Kheer)
(serves 2-3)
1 cup cantaloupe*/ banana/ mango/ jackfruit, cubed (yes the fruit has to be cubed - don't let the photo mislead you!!)
1 cup coconut milk
1-2 tbsp grated jaggery or to taste
1/4 tsp cardamom powder

Dissovle jaggery in coconut milk. Combine with melon cubes and cardamom powder. Chill until ready to serve.

* Cantaloupe or musk melon is commonly used in rasayan. I made do with honeydew because that's what I found in the market
** Variation - add a handful of thin poha to rasayan

Other 'power-less' dishes on my blog -
Goad Phov (Sweet poha)
Kalayle Phov (Spicy mixed poha)
Tival or Sol kadhi (Kokum saar)

Season's Eatings - Khajur Halwa

Since Vee has continued her tradition of hosting JFI Diwali (and breaking all the rules!), I decided to continue mine; posting an easy, hassle free Diwali dish. Last year it was Moong Dal Ladoo, this year it's Khajur Halwa.

Okay so it's not originally hassle free. The authentic, mom version is quite labor intensive - cooking the dates in milk until it solidifies into a mass. But the (lazy) daughter version considerably cuts down on the slogging behind the stove by using khoya.

No matter which method you use, you will love this creamy, subtly sweet (no sugar yay!) halwa redolent with the goodness of dates. If you still aren't convinced let me add it uses only a tablespoon of ghee.

KHAJUR HALWA (Date Fudge)
(serves 3-4)
3/4 cup dates, pitted and chopped
1 cup khoya (mawa)*, crumbled or grated
1-2 tbsp honey
1 tbsp ghee, melted
a pinch of cardamom powder
a pinch of nutmeg powder (optional)
chopped cashews and pistachios, for garnish

(If you find it difficult to chop the dates pop them in the fridge for a while. Mind your fingers!)
Soak chopped dates in a little water for 5 minutes. Drain and grind into a paste.

Heat a non stick pan, add date paste and stir on moderate heat. When the mixture starts to bubble a bit, add grated khoya, honey and cardamom & nutmeg powders. Spoon ghee along the edges, increase heat slightly and stir until everything is combined into a homogenous mass. Time for some elbow grease - keep stirring like crazy!

Make sure the halwa doesn't brown or stick to the bottom of the pan. When the halwa can be collected into a ball, it's ready. Fry nuts in a little ghee. Sprinkle over halwa and serve hot or cold.

* You can either buy readymade khoya or make it at home using condensed milk, ricotta cheese or milk powder.
* You can make date ladoos or burfis by cooking the halwa longer. Garnish with dessicated, unsweetened coconut for texture.

WISHING ALL OF YOU A VERY HAPPY DIWALI

Entry for JFI - Festive Edition & AFAM - Dates

Blog Hopping & a Bharta

Far from biryanis and koftas, when I am blog hopping (really, who coined this term? It makes us all sound like rabbits!), I am actually always on the lookout for recipes I can cook on weekdays. It is when I am staring at the crisper in the fridge without an inkling of how to use up the zucchini or ridge gourd that I need inspiration from my friends. Here are a few recipes that came to my rescue.

Before you shake your heads in disbelief that we eat nothing but gourds let me add that these recipes have been tried over the last several weeks and I couldn't help but devote an entire post to them!

Ridge gourd with Pathrode (patra) - I'd never have thought of combining the two. But Richa did. All I can say is go ahead and make this rightaway - it's just the most delicious way to eat ridge gourd.

Another day, another unique combination - Musical's equally tasty Zucchini Paneer Subji.

Nupur's recipes are so precise I follow them blindly. And they never fail me. This Maharashtrian style preparation of ridge gourd with peanut powder has joined our favorites list (along with her Chavli amti and Paneer pulao).

Everytime I read an authentic Coorgi recipe on Asha's blog it transports me to a coffee plantation or coconut farm. I had been meaning to try several recipes from her blog but it was the Bottle gourd & Chana dal curry that tempted me the most. We loved the dish - it tasted familiar to our palate because of the coconut, yet different because of the poppy seeds.

And finally here is a bharta from my own kitty. Unlike eggplant, gourd or pumpkin is not roasted but steamed lightly. I faintly remember my grandmother making a hole in the centre of the pan and placing embers from the stove (chulha) to infuse the dish with a smoky flavor. I make do with browning the gourd a little. This changes the taste of the otherwise bland veggie.

GARDUDHE BHART (Bottle Gourd Bharta)
(serves 2-3)
1 bottle gourd (or pumpkin, squash etc)
1-2 green chillies
2-3 tbsp coconut
about 1/2 cup yogurt, beaten
1 shallot, finely chopped
Seasoning -
oil
nustard seeds
curry leaves
Garnish -
finely chopped cilantro

Peel and dice gourd into large cubes (scoop out seeds if tough). Combine with 1/4 cup of water in a non stick saucepan and cook till soft and lightly browned at the bottom. Mash cubes lightly with a fork.

Grind coconut and green chillies to a coarse paste (don't add water). Add to gourd along with chopped onion and yogurt. Mix well. Season to taste.

Prepare a tadka with seasoning ingredients and pour over bharta. Garnish with cilantro and serve immediately.

One a penny, two a penny - Buns

I was introduced to Mangalore buns after my marriage. Two days after to be precise. "Let's make buns for breakfast tomorrow", my mother in law told me. I nodded my head, awed that she was not only a good cook but a great baker too. I imagined us buttering warm buns fresh from the oven, while sipping tea and engaging in lively conversation (those darned Enid Blytons again!).

To cut a really embarassing story short, I realized buns were puris only after my mother in law poured oil into the 'kadai' instead of pre heating the oven!!

Buns are made with ripe bananas and maida and served with chutney for breakfast (the version we grew up eating was made with rice flour and called 'kelyache wade'). My mother in law favors whole wheat over maida and since I learned the recipe from her, that's how I make buns too. If like me you buy a bunch of bananas and always have a few over ripe ones left that noone is willing to touch, this is the perfect solution.

BUNS (Banana Puris)
2 cups whole wheat flour (or maida if you prefer)
1 overripe banana
4-5 tbsp sugar
1/2 cup yogurt, beaten
1/4 tsp baking soda
1 tsp cumin seeds (optional)
salt to taste
1 tsp oil + oil to deep fry

Peel and mash bananas. Add yogurt, sugar, salt, cumin and baking soda. Adjust sugar to your taste. Five tablespoons might seem a lot but you always need to add flour while rolling, which reduces the sugary impact. Mix well. Gradually add flour and gather together to form a dough. You might need to add more flour if the dough is too 'wet'.

Rub a teapoon of oil on dough evenly. Cover and set aside overnight or for a minimum of 4-5 hours.

Dust rolling pin and board with flour (the dough will be very sticky) and keep some handy to help with rolling. Roll out circles of 3-4" diameter. Don't worry if they are slightly thick - they taste better. Since I haven't mastered buns yet I roll a large circle and then cut out puris with a cookie cutter or bowl. Faster and way easier :-)

Heat a kadai with enough oil to deep fry. Gently slide in puri and fry on moderate heat till it puffs up. Turn over and fry on the other side. Buns will be slightly darker in color because of the bananas. Remove and drain on absorbent paper.

Serve hot. In our home they are served with a spicy green peas curry - heavenly and so worth all the hassle and guilt!

* More sweet ideas - The Maharashtrian delicacy of Gharge, puris made with grated pumpkin and the Luchis that our neigbour in Calcutta used to make with left over syrup from rasgullas or gulab jamuns.

* Entry for JFI Banana hosted by Mandira of Ahaar

My Salad Days

"Does it come with a salad?", this is my hopeful question in most restaurants. No matter how eager I am to try the main course, the salad remains my eternal favorite. To crunch on fresh greens with a seasoning of the simplest ingredients is such a fulfilling, palate cleansing act in my opinion.

This inclination to raw food stems from my childhood - if you have a father who whips up a salad every single day and enjoys creating dressings from some really unique ingredients - you are bound to view salads differently.

(the book & the tool)

My interest in food and cooking started by perusing my mom's cookbooks when I didn't have anything to read. Today I have a collection I am really emotional about (yes, I get emotional about my books!). It's not huge, but I have bought each book (or it has been gifted to me) with a lot of thought behind it.

One such book is 'Twelve Months of Monastery Salads' by Victor D'Avila Latourette, a Benedictine monk. It is a collection of almost 200 salad recipes that the monks prepare in their kitchens throughout the year. How good are the recipes? Well, I e-mailed a couple to my dad and now I have a standing instruction to get this book for him on my next visit!

SPICY BEAN SALAD
(adpated from 'Twelve Months of Monastery Salads)
1 cup black beans*
a handful of corn kernels
1 red pepper, seeded and diced
1 small red onion, finely chopped
1 garlic clove, minced
Dressing -
1 1/2 tbsp extra virgin olive oil
1 tbsp fresh lemon juice
1/2 tsp dijon mustard
1/2 tsp cumin powder
a pinch of paprika
salt & pepper to taste
Garnish -
finely chopped cilantro

Soak beans overnight and cook till tender but holding their shape. Or rinse and drain if using canned beans. Combine with corn, bell pepper and onion in a large bowl. Add minced garlic and toss well.

Whisk dressing ingredients in a small bowl until thickened. Pour over salad and mix well. Adjust seasoning and refrigerate for 1-2 hours before serving for flavors to blend.

Garnish with cilantro and serve. (Eat with your eyes first!).

* In the book this is a Latin American inspired three bean salad with red, black and white beans. I used black beans only because I didn't have the other two. You can also use red kidney beans (rajma) or black eyed peas (chawli) as a substitute. The mustard is not a prominent flavor so it can be omitted. Use a little red chilli powder in place of paprika to make it spicy by Indian standards! This salad is perfect for lunch boxes, picnics and potlucks.

* Trivia of the day - The phrase 'salad days' was first used by Shakespeare in Anthony & Cleopatra -
My salad days,
When I was green in judgment: cold in blood,
To say as I said then!

* Entry for 'Show me your Cookbook' hosted by Nags of For the Cook in Me

RCI Karnataka - Udda Mooga Pole

You know how after three hours of misunderstanding the hero finally decides he can't let the heroine get away but, alas she is on the way to the airport? Will he make it? He rushes to the airport only to see the plane take off before his eyes. Dejected he turns to head back home and... you know the rest.

I kind of felt the same way with all the blog events of September. I had big plans for MBP and the Cookbook Challenge but I missed the bus (or plane). When I finally found some time to post a recipe I was pretty sure the most important one would have gone by too. I checked hostess Asha's blog and goodness, there it was - RCI Karnataka patiently waiting for me near the boarding gate!

So here I am with my entry - dosas made with urad and moong dals. Apparently I am not the only one who prefers hassle free, non fermentation recipes. With temperatures dropping everywhere, I received a few requests for more instant recipes. This is the third instalment after paan pole and sanna pole and there is one more coming up soon.

UDDA-MOOGA POLE (Dal Dosas)
(makes 5)
1 cup split black gram dal (urad)
1 cup split green gram dal (moong)
1" piece of ginger, grated
2-3 green chillies, finely chopped
salt to taste
oil for frying

Soak dals separately in water overnight or for a minimum of 3 hours. Wash and grind to a smooth paste using a little water.

Add ginger and chillies. Season to taste. Heat a griddle on moderate heat. Drizzle a little oil and pour batter onto the centre of the pan. Spread into a slightly thick circle with the back of your ladle.

Cover and cook for a minute. Flip over and fry on the other side. Serve immediately.

(No) Labor Day Breakfast

I am all for relaxed, weekend brunches that involve a long, decadent meal (and some slogging over the stove) but when you get three days off in a row like this one, I inevitably turn towards easier, faster options after the fancy fare. No 'laboring' for me, thank you :-)

This is the savoury version of gulpohe. You can either make the cumin coriander powder fresh in a mortar and pestle or use readymade powders (if you are making breakfast in 7 minutes, you might as well make it in 5!).
Remember to be slightly heavy handed with the coconut and oil, it helps the poha soak all the flavors.

KALAILE PHOV (Spicy Mixed Poha)
(serves 2)
1 cup thin poha
1/2 onion, finely chopped
1/4 cup coconut, grated
1/4 tsp turmeric powder
1/2 tsp red chilli powder
1/2 to 1 tsp cumin-coriander powder
salt and jaggery to taste
Seasoning -
2 tbsp oil
1/4 tsp mustard seeds
6-8 curry leaves
Garnishing -
3 tbsp cilantro, finely chopped

Combine poha, coconut and onion in a plate. Sprinkle a few drop of water over poha (coconut water would be great). Season to taste and keep aside. In a large bowl mix spices.

Heat oil in a tadka pan and add mustard seeds. When they pop add curry leaves and saute on moderate heat till they turn crisp. Let cool slightly then add to spices. Mix well.

Next add poha and combine everything with your hands until evenly coated. If the mixture seems dry sprinkle some water to soften it. Top with cilantro, cover and set aside for 8-10 minutes. Serve with sev if you prefer.

* You can also add lemon juice to taste and some roasted peanuts for a crunch
* An even easier alternative is to use this (or any other mild) sambar powder instead of all the other spices

Gold Rush

Teppal (also called tirphal), an unique ingredient to Konkani cuisine is pure culinary gold. It is valued not because it is rare or expensive, but because a mere whiff of it is enough to elevate a dish to a gastronomic experience. Of course gastronomic experiences are highly subjective, so don't expect to open a jar of teppal and fall in love at first sight. This won't be an instant infatuation, but a relationship that builds over time. You might perhaps wrinkle your nose at first, then gradually grow to like it's lemon scented aroma, then be adventurous enough to use it, and then finally acquire a taste for it.

If a recipe calls for teppal, beg, borrow or steal it. Or raid your sister in law's pantry and accidentally drop a packet in your bag when she isn't looking but get it by whatever means necessary. Because there is no close substitute (so stop judging me!)

Teppal is generally not ground in a masala or eaten. It is used fresh when in season then dried and stored for future use. The inner berry is discarded and the outer layer is crushed lightly and added (by itself or mixed with water) to a vegetarian or non vegetarian curry. Of course this dish is still worth a try without teppal so I'd suggest giving a smoky 'tadka' of garlic in coconut oil to compensate.

DUDHYA ROS (Dal with Pumpkin)
(serves 2-3)
1 cup large pumpkin cubes (use leaves too if fresh)
1 cup split red gram (tur dal)
1/4 cup coconut
2-3 red chillies
2-3 kokum (or 1/4 tsp tamarind paste)
jaggery to taste
3-4 teppal
1 tsp coconut oil

Wash dal and cook in 2 cups of water with a pinch of turmeric till soft. Grind coconut and red chillies (tamarind if using) to a fine paste. Keep aside.

Combine pumpkin with enough water to cook in a sauce pan. When cooked (don't let them get mushy), add dal and coconut masala. Lightly crush teppal and add to dal along with jaggery, kokum and salt. Bring to a boil. Spoon a teaspoon of coconut oil over dal and cover to let flavors blend. Serve hot with rice.

* So which ingredient would you nominate as 'gold'? Off the top of my head I can think of Kashmiri saffron because Anita raves about it so passionately, and marathi moggu, which adds that something special to Bisibele Bhaat...

* Use bamboo shoots, drumsticks, raw jackfruit, gourds etc. in place of pumpkin. To make dudhya khatkhate, omit red gram and use a seasoning of crushed garlic in coconut oil.

Bagels for Breakfast

Blame it on all those Enid Blytons as a child but for the longest time I was utterly fascinated by scones. And clotted cream. Coming home exhausted after their investigations, Julian, Anne, George et al always tucked into "hot, buttered scones with clotted cream and strawberry jam". It all sounded so exotic, so delicious. And so far removed from Rasna and masala Maggi that I pestered my parents endlessly to bring me some scones! Now that I think about it, with all their talk of food, Blyton's books were more a 'what'scookin' than a 'whodunit'!

The next phase of food curiousity came with high school French. In the text Pierre and Henri taught us how to conjugate difficult verbs. Were they content going to the libarary two days in a row so we could learn present and future tense? Non, they also found time to visit the boulangerie and buy croissants, gateau and pain au chocolat so we could learn more about French food. In an 11am class. To drool, am drooling, will drool....

When I saw the WBB theme this month was for breakfast from other cultures, I decided to either make an English or French breakfast in honor of these old obsessions. But a busy week tossed my plans out the window and I fell back on the good ol' American favorite - bagel. Since bagels originated in Austria I suppose my entry spans not one but two cultures.

This is by no means a consolation menu - sauteed wild mushrooms sprinkled with herbs, topped with melting cheese and sandwiched between a golden, toasted bagel is a great way to start the day (take that Blyton!)

BAGEL WITH MUSHROOMS & CHEESE
(adapted from 'Great Grilled Sandwiches')
bagel of choice
1 tbsp olive oil
1 tbsp butter
1-2 cloves of garlic, chopped
1 cup wild mushrooms, trimmed and sliced
1 tbsp parsley, finely chopped
taleggio cheese, to taste (or any other cheese that melts well)
salt and pepper to taste

Heat a pan with oil and butter. Add garlic and saute for a minute. Add mushrooms and saute until they lose their moisture. Season to taste. Garnish with chopped parsley.

Arrange mushrooms on one half. Top with cheese and place second half. Grill in a sandwich/ panini grill until cheese melts (I used the broiler). Serve hot.

Entry for WBB # 14 hosted by Glenna of A Fridge full of Food

Trivia of the day - Bagel is the only bread product that is boiled before it is baked. More here

JFI Rice - Sanna Polo

Having my mother in law stay with us the last few months has ensured my recipe book gets updated regularly! Page after page has been filled with my hurried, illegible scrawl as she makes yet another variety of dosa for breakfast. Sweet, savory, bitter sweet, tangy, spicy... no flavor has been left untried.

We invariably follow a pattern as she sets about prepping the ingredients -
MIL: soaking rice
Me: "are we making paan pole tomorrow"?
MIL: "I was thinking of methi dosa actually"
Me: get book, scribble...

MIL: soaking dal
Me: "so it's mushti pole for breakfast"?
MIL: "how about sanna polo instead?"
Me: get book, scribble...

Sanna polo is a spicy dosa made with cabbage and served as a side dish in a rice-dal meal. This is one of those convenient (no fermentation yay!) and versatile dishes that you can quickly adapt to your own tastes. Use any leafy vegetables lying in your fridge, make idlis (called sanna mudde) instead of dosas and serve it for brunch or make vadas/ bondas (called ambado) and serve as a snack.

SANNA POLO (Spicy Cabbage Pancakes)
(makes 7)
2 cups rice
1/4 cup split red gram (tur dal)
1/4 cup coconut, grated
3 or more dry red chillies*
1/4 tsp tamarind pulp
1/2 cup cabbage, finely shredded
1/4 onion, finely chopped*
salt
oil to fry

Wash then soak rice and dal separately overnight or for a minimum of 2 hours. Grind coconut, tamarind, chillies to a fine paste using a little water.

Drain rice and dal and grind further to make a thick, slightly coarse batter. Add only as much water as needed to grind. Combine with onion and cabbage. Season to taste.

Heat a griddle with oil, drop a small ladleful of batter on it. Don't bother to make perfect circles. Sanna pole are free form and small in size. Just spread the batter with the back of your ladle and fry for 1-2 minutes. Flip over and fry on the other side till golden brown. Serve hot.

Entry for JFI Rice hosted by Sharmi of Neivedyam

* These pancakes are supposed to be really spicy so add more chillies if you prefer
* Use a pinch of asafetida instead of onion
* See Vee's sanna mudde

Same difference - Morkholmbo

For almost every Konkani recipe I post, I unfailingly receive a comment that goes, "we make something similar called xxx" or "this is called yyy in my language". It's made me realize that our cuisine has more in common with its' South Indian counterparts than a deep and unwavering love for coconut.

For an upperi and kootu, we have upkari and koot; for a kuzambu, we have kholmbo and for moar kuzambu, there is morkholmbo. Who'd have thunk?

MORKHOLMBO (Vegetables in Buttermilk)
(serves 2-3)
1 colored cucumber (maggen/ mogge)
1/2 green bell pepper
1-2 green chillies
2 tbsp coconut, grated
1/4 tsp mustard seeds
1/2 tsp fenugreek seeds
1/2 tsp split black gram dal
a few curry leaves
a pinch of asafetida
1 cup thick, slightly sour buttermilk (or beaten yogurt)

Peel cucumber and dice into cubes. Deseed and chop bell pepper into cubes. Grind coconut and chillies to a fine paste. Keep aside. Heat oil in a pan. Add mustard and fenugreek seeds. Add dal, asafetida and curry leaves and saute till golden.

Combine cucumber and pepper with just enough water to cook. Once soft add the coconut masala and buttermilk. Season to taste and simmer for 3-4 minutes. Serve as a side with rice and dal.

* Use gourds, beans, leafy veges etc. intead of cucumber and pepper. If using lady fingers fry in a teaspoon of oil then cook either with kokum or tamarind pulp

Express Meals - Kohlrabi Dal

As if all the events in blogosphere weren't tempting enough, my friend Mallugirl has gone a step further and thrown a challenge in the face of us exhausted bloggers - express meals. She wants to know if we can whip up a decent meal in 10-30 minutes.

10 minute meals in my kitchen are heated leftovers, but 30 minutes is right about the time I spend on a weekday meal. For Mallugirl's challenge, I stuck with good ol' rice and dal, letting the pressure cooker do most of the work. If you have the standard 3-4 burner stove and a good knife to make prepping easy, express cooking can be a breeze. Some tips I follow -
- keeping most of the ingredients at hand before I actually begin cooking (mise en place)
- preparing vegetables (ie. peeled, chopped and stored in ziploc bags in the refrigerator) whenever I can
- planning menus in advance
- multitasking!

NOL KOL - MASKA SANG AMBAT (Kohlrabi & Drumstick Dal)
(serves 2-3)
2 small kohlrabi
4-5 pieces of drumsticks
1 cup red gram (tur dal)
1/2 tomato, chopped*
salt to taste
Masala -
1/4 cup coconut, grated
1/4 onion, sliced
2 tsp sambar masala*
Seasoning -
1/4 tsp mustard seeds
curry leaves
pinch of asafetida
oil

Express Cooking -
Rinse rice and dal in 1-2 changes of water. Set aside for 7-10 minutes. Meanwhile remove drumsticks from freezer and place in a bowl to thaw. Wash, peel and chop kohlrabi into cubes. Slice onion and chop tomatoes.

Place pressure cooker on fire. Combine kohlrabi and 2 cups of water in a sauce pan. Cover and let cook on moderate heat.

Lightly roast onion on a pan. Grind along with coconut and sambar masala into a fine paste. Keep aside. Add chopped tomato and drumsticks to kohlrabi. When soft add coconut masala and cooked dal. Add enough water to reach desired consistency. Season to taste and bring to a boil.

On another burner, prepare a tadka of mustard seeds, curry leaves and asafetida. Pour over dal and cover. Serve hot with rice.

Make a quick raita, roast a few papads, add a dollop of pickle and you have a complete, satisfying (2-3 vegetables + protein from dal) meal.

* Traditionally Konkani ambats use tamarind pulp but I prefer tomato to tamarind in this curry
* Sambar masala is not the South Indian sambar but the Konkani version. Use any mild, red masala instead
* Use radish, mangalore cucumber, ash gourd etc in place of kohlrabi